Pineapple Stacker

Submitted by Mary King, Executive Chef, NCR Country Club, Kettering, Ohio

by C&RB Staff (editor@clubandresortbusiness.com)
June 2007
 

 Yield:  2 servings.

 

Amt	Ingredient
9	fresh pineapple, peeled, cored and thinly sliced; cut each slice in half
1/3	fresh mango, peeled, pitted and thinly sliced; cut each slice in half
4 slices	Hawaiian (sweet) bread, thinly sliced and toasted
2 ounces	low-fat cream cheese
1 1/2 ounces	toasted pecans, coarsely chopped
1/8 teaspoon	Splenda sweetener

 

Procedure:
• Mix cream cheese and Splenda sweetener until blended; add nuts.  
• When toasted bread is cooled, spread one side with a thin layer of cream cheese mixture. Top with half of the halved pineapple slices, all facing in the same direction.
• Spread one side of a second slice of bread with cream cheese mixture. Place bread spread side up on top of pineapple. Arrange half of halved mango slices on spread side of bread.  
• Repeat until you have two layers each of pineapple and mango. Place the last (top) slice of bread cream cheese side down on the last fruit layer.  
• Press the sandwich firmly together to stabilize. Cut diagonally in half. Take each half and cut again in half at an angle. Stack two of the quartered portions, one on top of the other and thread onto a kebob skewer (off-set them on the skewer so they face different directions for added visual dimension).