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INGREDIENTS:
• 2 pineapples halved lengthwise
• 2 cups fresh pineapple, diced to 1/2 inch
• 2 boneless skinless chicken breasts, diced to 1/2 inch
• 1 clove crushed garlic
• 1 mango, peeled, and diced into 1/2 inch squares
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped scallions
• 4 cups cooked tiny shell macaroni
• 1 cup dry roasted cashews
• 1 or 2 Jalapeno peppers, seeded and chopped
• 1 Tbl. chopped cilantro
• 1 Tbl. curry powder
• 1 Tbl. peanut oil

DIRECTIONS:
• In a skillet, heat the peanut oil and stir fry the cubed chicken and garlic together. Add the curry powder, Jalapeno peppers, red bell pepper, scallions and cashews. toss in the pan and turn off heat. Let cool. In a large bowl, add the pineapple, mango, cilantro, shell macaroni and the contents of the skillet and toss with the dressing. Fill the pineapple shells with the salad and serve.

DRESSING:
• 1 Tbl. dark Oriental sesame oil
• 1 Cup mayonnaise
• 1 Tbl. honey
• 1 Tbl. rice wine vinegar
• 1 Tbl. light soy sauce, Tamari

•Shake the dressing ingredients together in a covered jar, pour over the salad , toss and serve.

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