This delicious recipe for roasted pineapple and pipikaula salad was provided compliments of world famous Chef Chai of Chai’s Island Bistro, Dining Out with Chai & Singha Thai Restaurant.
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Roasted Pineapple And Pipikaula Salad
This delicious recipe for roasted pineapple and pipikaula salad was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.
Ingredients
- 8 oz Pipikaula sliced
- 2 oz sliced Maui Onion
- 6 c. chopped clean baby greens
- 6 oz sliced tomatoes / any ripe kind
- 4 oz roasted pineapple
- 3 oz maui onion dressing
- 2 oz macadamia nuts toasted
Roasted Pineapple:
- 2 c. cubed pineapple
- 1 T sugar
Maui Onion Dressing:
- 1 c. Manui Onions chopped
- 2 c. cottonseed oil
- 1 T Mustard Dijon
- 1 c. Vinegar
- 1 T sugar
- to taste salt / pepper
- 1 T Honey
Instructions
- Toss all ingredients except Pipikaula.
- Arrange on a platter and top with sliced Pipikaula and macadamia nuts.
Roasted Pineapple:
- Toss pineapple with sugar and place on a sheet pan.
- Roast in oven at 375 degrees about 12 to 15 minutes.
- Should have a nice carmelization.
- Cool and reserve for salad.
Maui Onion Dressing:
- In a sautÈ pan cook onions until tender and then chill.
- In a mixing bowl add onions / mustard / vinegar / sugar and honey.
- Blend well.
- Slowly add oil while whisking. Season with salt and pepper.
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