Roasted Pineapple:
1. Preheat oven to 425 degrees.
2. Place the pineapple cubes in a single layer on a parchment lined baking sheet that has been brushed with olive oil. Feel free to use frozen pineapple chunks that have been thawed and drained.
3. Bake until pineapple begins to brown and caramelized, approximately 30 minutes.
4. Let pineapple cool while you prepare the sherry vinaigrette.
Sherry Vinaigrette:
1. In a medium bowl, add the sherry vinegar and all other ingredients except the olive oil.
2. Whisk the mixture thoroughly to combine ingredients.
3. Add the olive oil and whisk well.
Roasted Pineapple Salad:
1. In a large bowl, toss the salad ingredients with the sherry vinaigrette and serve.
