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Prize winning recipe in the June 1998 Better Homes & Gardens Magazine!
Prize winning recipe in the June 1998 Better Homes & Gardens Magazine!
Prize winning recipe in the June 1998 Better Homes & Gardens Magazine!
2 Pineapples 1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes 1 clove gsrlic, minced 1 Tbsp peanut oil 1 cup dry roasted cashew nuts 1/2 cup chopped red sweet bell pepper 1 - 2 jalapeno peppers, seeded and finely chopped 1/4 cup sliced green onion 1 Tbsp curry powder 1 cup mayonnaise 2 Tbsp honey 2 Tbsp rice wine vinegar 1 Tbsp toasted sesame oil 1 Tbsp Soy sauce 1 mango, seeded, peeled and chopped 4 cups cooked small shell macaroni 1 Tbsp snipped fresh cilantro Cilantro springs for garnish PREPARATION: Halve the pineapples lenghtwise. Scoop out the pineapple and core, leaving a 1/4 inch shell. Set the shells aside. Chop enough pineapple to equal 2 cups: set aside. In a 10 inch skillet, cook the chicken and the garlic in hot peanut oil until chicken is tender and no longer pink. Stir in the cashew nuts, bell pepper, jalapenos, green onion and curry powder. Remove from the heat; cool slightly. Meanwhile for the dressing, in a small bowl whisk together the mayonnaise, honey, vinegar, sesame oil and soy sauce until well combined. In a large bowl combine the chopped pineapple, mango, cooked macaroni, and snipped cilantro. Stir in the chicken mixture. Add the dressing and toss to coat. Spoon mixture into the pineapple shells. Garnish with cilantro sprigs. Yield: 4 servings
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