A delicious salad that has just the right mix between a sweet and salty taste. The crushed pretzels provide for a crunchy texture and the pineapple provides great flavor. This sweet salad is often mistaken for a dessert.
"I have had this recipe for over 20 years. I would like to add a few tips which don't seem to be in this particular recipe. First: Prepare the pretzels first. My recipe calls for 400 degrees for 7 minutes. Also 1/3 cup suger to 1 stick, room temperature butter. Mix sugar and butter together then add pretzels. Pretzels should be carmelized to give it the yummy crunch, a good cookie sheet is your best friend here. It would be very hard to add the pretzels after the dish has set and if they are done right, they won't be too soggy. I always save a handful to add to the top of the dish. Make sure you drain your pinapple very good, (saving juice for a coctail). I love this dish and it's a fan favorite of mine, anytime of the year. Enjoy. I hope you found this helpful."
"Everyone loved this. It's the perfect mix of sweet and salty! I had my pineapple draining while I was preparing the pretzel mixture to get as much moisture out as I could. Didn't have to worry about sogginess because there wasn't any leftovers."