Pineapple Salad

1 large pineapple
2 - 8 ounce cans of sauerkraut, drained
2 red apples, cored and diced
12 ounces of sliced Canadian bacon, cut into thin strips
2/3 cup of mayonnaise
1/2 cup of sour cream or heavy cream
1/4 cup of lemon juice
2 tablespoons of freshly chopped dried dill
2 teaspoons of sugar
1 teaspoon of salt
1/2 teaspoon of dried rosemary
Romaine or green leaf or butter lettuce leaves  

Instructions:

Cut the top of the pineapple off and remove the skin. Cut it into quarters and cut away at the core. Cut the pineapple into 1 inch cubes. Toss the pineapple, sauerkraut, apples and bacon in a bowl. Make the dressing in a separate bowl. Stir together the mayonnaise, sour cream, lemon juice, dill, sugar, salt and rosemary until well blended. To serve, line serving plates or bowls with lettuce leaves. Top with the pineapple mixture and drizzle some of the dressing over each dressing.