1 large ripe pineapple
2 and ½ cup cubed, smoked turkey breast
½ cup fresh raspberries or strawberries
¼ cup whole blanched almonds
2 kiwifruit, peeled, sliced
3 oz. package cream cheese, softened
1 tablespoon sugar
3 to 4 tablespoon orange juice
1-2 drops Colgin Pecan Liquid Smoke
Lay pineapple on its side on cutting surface. Cut three ¾ inch slices (crosswise) from center of pineapple. Cut each slice into 6 wedges; remove core. Set aside.
Remove rind from remaining portion of pineapple. Core and cube pineapple, place in medium bowl. Add turkey, raspberries, almonds and kiwifruit, toss gently.
In small bowl, beat cream cheese and sugar until smooth. Gradually beat in enough orange juice for desired dressing consistency.Add liquid smoke. Fold dressing into salad mixture or set aside for serving over top of salad.