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Roasted Pineapple & 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.


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Prep Time: 10 | Cook Time: 20 | Ready In: 30
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US Metric

•8 oz Pipikaula Sliced
•2 oz Sliced Maui Onion
•6 cups 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 cup cubed pineapple
•T sugar

Maui Onion Dressing
•1 cup Maui Onions chopped
•2 cups Cottonseed oil
•1 T Mustard Dijon
•1 cup Vinegar
•1 T Sugar
•To Taste Salt / Pepper
•1 T Honey

 


Cooking Process:

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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