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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. DRESSING: In a small saucepan, heat sugar, oil, lime juice, fish sauce, garlic and hot pepper sauce over medium heat, stirring occasionally, just until sugar is dissolved. Let cool completely. | 2. 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. | 3. 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). | 4. If you wish to make this for a vegetarian or vegan simply use the soy sauce option. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pineapple	1			82.5	21.648000000000003	0.8909999999999999	0.198
red pepper	1		diced sweet	1.25	0.2753	0.0584	0.0138
red onion	1/3	cup	diced	-	-	-	-
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
pepper sauce	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.