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.
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.
Materials
- 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.
