Ingredients 1 1 can (8 ounces) unsweetened pineapple slices 2 1 tablespoon olive oil 3 1 tablespoon honey 4 1-1/2 teaspoons cider vinegar 5 1-1/2 teaspoons reduced-sodium soy sauce 6 6 cups torn romaine 7 1/2 cup thinly sliced red onion
Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. Refrigerate for at least 30 minutes.
In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat.
PER SERVING % DAILY VALUE Mix flour,pineapple juice and sugar together and cook over low heat stirring until mixed thoroughly,but don't boil. Add drained cans of pineapple tidbits. Cover bottom of pan with 1 inch of Ritz crackers. Layer crumbs with cheese. Put mixture on top of cheese and pour melted butter on top. Bake for 1 hour at 350 degrees.