1 hour 30 minutes
2 cups frozen DOLE® Tropical Gold Pineapple Chunks
1 pound sweet potatoes
2 tablespoons plus 2 teaspoons olive oil, divided
½ teaspoon dried basil leaves, divided
½ teaspoon dried oregano leaves, divided
1 ½ teaspoons dried parsley
¼ teaspoon plus ⅛ teaspoon onion salt, divided
⅛ teaspoon ground black pepper
1 clove garlic, chopped
1 pkg. (5 to 6 ounces) baby spinach
Salt to taste
Preheat oven to 400°F. Coat baking sheet with cooking spray.
Peel potatoes; cut into 1- to 1-½ inch pieces; place in bowl of cold water.
Combine 2 tablespoons oil, ¼ teaspoon onion salt, ⅛ teaspoon pepper, ¼ teaspoon basil, ¼ teaspoon oregano, parsley, and pineapple into gallon-size food storage bag. Drain potatoes; place in bag and close securely. Vigorously shake bag to coat potatoes and pineapple. Spread evenly on prepared baking sheet.
Bake 40 minutes or until golden brown. Remove potatoes and pineapple and place on large serving platter
Heat remaining 2 teaspoons olive oil in large pan. Cook garlic until tender. Add remaining ⅛ teaspoon onion salt, ¼ teaspoon basil, and ¼ teaspoon oregano. Add spinach; cook and stir 3 minutes or until spinach is wilted. Spoon over potatoes and mix gently. Season to taste.