I am on a pineapple kick lately. So get ready for some topical goodness this week. Being in Maui, reminded me of how much a love this fruit. Just looking at a pineapple makes me happy, it’s such a fun and unique shape. And it reminds my of my childhood, growing up in the South Pacific.
I’ve got a yummy, cool summer dish for you. There is no cooking necessary for this one, so don’t bother turning on the oven at all. We’re having days in the high 90s and even into the 100s. The last thing I want to do is cook over a hot stove.
This is a recipe that dates back to my childhood. More mom made this beautiful dish when we lived in Papua New Guinea with sweet ripe pineapples from the market. But, over the years I’ve come up with my own version. I’ve added rice to make at a full meal deal and red peppers for color and crunch.
Pineapple Chicken Rice Salad
1 rotisserie chicken (remove all the meat from the bones and skin)
2 ripe pineapples
3 stalks of celery
1 red bell pepper
3 cups of cooked brown rice
1/2 cup of sliced almonds (lightly toasted)
1 1/2 cups light mayo
4 tbsp. white vinegar
3 tbsp. milk
3 tbsp. curry powder
1/2 tsp. onion powder
salt and pepper to taste
1/4 cup shredded coconut (optional)
Cut the pineapples in half length ways and remove all the fruit from them. Chop the pineapple into tidbit size pieces. Shred or chop the chicken into bite size pieces, place in a large bowl with the pineapple, chopped celery and red pepper, rice almonds and coconut (optional).
In a bowl whisk together the mayo, vinegar, milk, curry, onion powder, salt and pepper. Then pour over the chopped ingredients and mix well. Place the salad back into the hollowed out pineapples. Cover with plastic wrap and chill until you are ready to serve.