Pineapple Salad

Appetizers, Soups and Salads

Pineapple Salad

This recipe was passed down from Blanche Fuller, Grandmother of the Innkeeper, and is a beloved treat among our quests.


Servings: 6

  • 2 C fresh pineapple chunked or 16 oz. canned chunk pineapple
  • ⅓ C cheddar cheese cubes
  • ½ C shredded coconut
  • 2 oranges cut into bite size segments


  • ½ C orange juice + the drained pineapple juice or 1 C orange juice ( if using fresh pineapple)
  • 3 T sugar
  • 1 T flour
  • 1 egg


1. In a medium bowl mix together the first 4 ingredients.

2. The sauce is made on the stove top. Add all ingredients to a small saucepan and whisk continuously over medium heat till sauce thickens and coats the back of a spoon.

3. Chill sauce. Once chilled add to the fruit mixture and serve in individual pedestal dishes or family style.