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Wilted Spinach with Rosemary Honey Glazed Roasted Pineapple Spears


  • ½ bag Ready Pac Foods® Spinach
  • ½ package Pineapple Spears (approx. 1 lb.)
  • 1 package Diced Tri Pepper
  •  1 cup Honey
  • 3 tsp. Fresh Rosemary Leaves
  • 2 tsp. Olive oil
  • Salt and Pepper (to taste)
  • Dash Tabasco Pepper Sauce


Roasted Pineapple with Honey Glaze

In a bowl, gently toss Pineapple spears with 1 tsp. olive oil, salt and pepper, ½ c of honey and 2 tsp.  fresh minced rosemary leaves. Place Spears on a foil lined cookie sheet and roast in a 350F oven until golden brown.

Honey Rosemary Dressing

In serving bowl, whisk remaining Honey, olive oil, minced fresh rosemary leaves, salt and pepper (to taste) and dash of Tabasco pepper sauce. (Dressing may be thinned slightly with any roasting pan juice, or pineapple juice.)


Toss together Ready Pac Foods® Spinach and Diced Tri Pepper with the Honey Dressing careful to lightly coat the leaves, the warm roasted pineapple will add additional flavor.

wilted spinach with roasted pineapple
4 servings.
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