Hawaiian Ribeye Steak Salad

Slice a fresh pineapple in half and remove the flesh. Save the pineapple hulls for serving.

Fry the bacon until crispy, then remove it from your pan to a paper towel lined plate to drain and then discard the grease (but reserve 1 Tablespoon of it for later). Set the bacon and the grease aside.

Mix together the ginger, garlic salt, and pepper. Rub ribeyes with seasonings. Preheat an iron griddle over medium high heat. Add 1-2 Tablespoons of olive oil to the griddle, then add steaks. Cook steaks 2-3 minutes on each side, or until desired doneness is acheived. Remove meat from griddle, let them rest for a few minutes, and then cut steak into 1″ pieces.

Return steak to hot griddle along with the crumbled, cooked bacon and pineapple. Drizzle a Tablespoon of bacon drippings over meat and pineapple. Stir fry mixture for 1-2 minutes. Remove mixture from griddle.

Add lettuce or spinach greens to the hulled pineapple halves. Spoon steak, bacon, and pineapple onto lettuce bed. Add bell pepper pieces. Garnish with toasted coconut and slivered almonds.

Serve your favorite vinaigrette dressing or Kraft Asian Sesame dressing over the top.