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Caramelized Pineapple Salad

Featured in the Honolulu Star-Advertiser on May 6, 2015.

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Ingredients:

Caramelized Pineapple Salad

Dressing:

  • 2 Tahitian limes, zested and juiced
  • 1/2 cup chopped unsalted roasted peanuts
  • 2 cloves garlic, grated
  • 1 tablespoon rice vinegar
  • 2 teaspoons super fine sugar
  • 1 Hawaiian red chili, seeded
  • 2/3 cup vegetable oil
  • Salt to taste

Salad:

  • 2 tablespoons butter
  • 1 medium pineapple, peeled, cut into 1 1/4" chunks
  • 1/4 cup brown sugar
  • 1 cucumber, cut into 2-inch wedges
  • 2 cups mint leaves
  • 1 red onion, thinly sliced
  • 1 Hawaiian red chili, seeded and julienned
  • 1 red bell pepper, julienned
  • 1/4 cup chopped unsalted roasted peanuts

Directions:

  1. For dressing, process all ingredients in a food processor until smooth.
  2. Season with salt; set aside.
  3. For salad, heat butter in a large non-stick skillet over high heat.
  4. Coat pineapple chunks with sugar and place in hot pan.
  5. Cook turning once and shaking pan often to avoid burning.
  6. Arrange pineapple, cucumber, mint, onion, chili, and bell pepper on serving plate.
  7. Top with dressing and garnish with peanuts.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
500 calories, 37 g fat, 5 g saturated fat, 10 mg cholesterol, 50 mg sodium, 43 g carbohydrate, 6 g fiber, 29 g sugar, 5 g protein

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