Pineapple Orange Dressing Yields: about 2/3 cup 1/2 cup fresh pineapple chunks 1 can (11 ounces) mandarin oranges, drained 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes 2 tablespoons fresh lemon or lime juice 2 tablespoons honey 1 tablespoon vegetable oil 1/4 teaspoon salt 1/4 teaspoon black pepper In a blender or food processor, combine all the ingredients and puree. Serve immediately, or cover and chill until ready to use. Note: This is great served over spinach salad, or grilled chicken or fish, or any seafood. And if you'd rather, you can use a drained 8-ounce can of pineapple chunks (or crushed pineapple or pineapple tidbits) instead of fresh pineapple.