Pineapple and Orange Appetizer with Curry Mayonnaise


  • 1 large pineapple
  • 1 (12oz) can of Mandarin oranges or tangerines
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp grated orange peel
  • 4 tsp curry powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • Cut pineapple in half lengthwise, scoop pineapple out of 1 half and cut into chunks and reserve the shell along with the green tops. This will be the vehicle for the fruit.
  • Remove pineapple from other half and cut into chunks.
  • Using wooden toothpicks spear together a pineapple chunk and an orange segment.
  • Place fruit kebabs inside of the reserved pineapple shell.
  • Cover and chill for several hours.
  • In a small bowl add the mayonnaise, sour cream, salt, curry powder, garlic powder, orange peel and onion powder.
  • Cover and refrigerate for several hours.
  • To serve artfully place the pineapple on a lettuce lined platter along with the dipping sauce.

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