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Thai pineapple salad

Updated: May 20, 2010 10:46 AM EDT
©iStockphoto.com/Anna Frodesiak ©iStockphoto.com/Anna Frodesiak

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A delicious light salad with an Asian flair that combines sweet, hot sour, salty and bitter flavors into a fruit-filled meal.

Makes 4 servings

Ingredients:

2 T sugar
2 T canola or olive oil
2 T lime juice
1 T soy sauce
2 garlic cloves, minced
1 dash hot pepper sauce
1 pineapple
1 sweet red pepper
1/3 cup red onions, diced
1 1/2 T coriander, chopped
1 T mint, chopped

In a small saucepan, heat sugar, oil, lime juice, soy sauce, garlic and hot pepper sauce over medium heat, stirring occasionally, just until sugar is dissolved. Let cool completely.

With a sharp knife, cut off crown and base of pineapple; cut off skin. With tip of knife, remove pineapple eyes; cut pineapple crosswise into 1/2-inch thick slices. Place on greased grill over medium heat; close lid and cook, turning once for 20 to 30 minutes or until tender and browned. Let cool.

Cut each slice into quarters, trimming off core; place in large bowl. Add dressing, red pepper, onion, coriander and mint; toss to coat well. (Salad can be covered and refrigerated for up to 8 hours; let stand at room temperature for 30 minutes.).

Nutritional information per serving:

Calories 159
Fat 7.1 g
Saturated fat 0.9 g
Cholesterol 0 mg
Protein 1.4 g
Carbs 25.5 g
Fiber 2.5 g
Sodium 352 mg

View the original Thai pineapple salad article on myOptumHealth.com 

 

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