The Sweetest Thing Pineapple Salad

Here’s a salad that will appeal to your sweet tooth! If you want to ratchet up the heat to balance
out the sweetness, add a finely chopped Thai chili to the mix.


  • 2 pounds sweet potatoes, peeled and cubed
  • 1 (15-ounce) can pineapple chunks
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 ⁄8 teaspoon red pepper, ground
  • 1 (8-ounce) can diced water chestnuts, drained
  • 1⁄3 cup red onion, diced
  • 1⁄4 cup green onion, sliced

To make: 

1. Add sweet potatoes to a large pan of boiling water and cook until tender, about 10
minutes. Drain potatoes, place in a large mixing bowl, and let cool for 5 minutes.
Drain pineapple juice into a small bowl. Stir oil, soy sauce, vinegar, and red pepper
into bowl. Mix until emulsified. Pour dressing over potatoes and toss to coat. Add
drained pineapples, water chestnuts, red onion, and green onion to bowl. Toss to mix
and coat. Serve immediately.

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