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SERVES 8
INGREDIENTS:
• 4 pineapples halved lengthwise
• 2 cups fresh pineapple, diced to 1/2 inch
• 4 cups cooked and drained black beans [canned O K]
• 2 mangos, peeled, and diced into 1/2 inch squares
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped scallions
• 6 cups cooked tiny shell macaroni
• 2 Jalapeno peppers, seeded and chopped
• 1/2 cup chopped cilantro

CHICKEN:
*Marinate 8 boneless-skinless chicken half breasts for two hours in:
• 2 Tbl. Tequila
• 1 tsp. salt
• Juice of one lime
• 1 tsp. ground cumin
• 1 tsp. ground pepper
• 1 tsp. cayenne pepper
• Barbecue chicken until golden on both sides and then cool.
DRESSING:
• 1 Tbl. roasted garlic oil
• 1 Cup peanut oil
• 2 Tbl. honey
• 1 tsp. ground cumin
• 1 Tbl. rice wine vinegar
• 1 Tbl. sweet chili paste
• Juice of 2 limes
• 1 Tbl. Triple Sec
• 2 tsp. sea salt
• 2 tsp. white pepper
• 1 tsp. Green jalapeno Tabascoฎ sauce
PREPARATION: Put all the above dressing ingredients into a jar and shake well. Pour over salad, toss and then chill for 2 hours. Fill the pineapple shells with the salad. Slice the chicken breast crosswise in 1/4 inch slices and place on top of the salad and serve.

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