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Print this Recipe    Chicken Pineapple

CHICKEN AND PINEAPPLE SALAD WITH CURRY MAYONNAISE
Serves 4.

1 barbecued chicken
1/2 cup shredded coconut
440g can unsweetened pineapple slices, drained
4 green onions or shallots, chopped

1 tsp curry powder
1/4 tsp five spice powder
1 clove garlic, crushed
1 tsp grated fresh ginger
3/4 cup mayonnaise
1/4 cup coconut milk

Toast coconut on oven tray in moderate oven for about 5 minutes.
Cut chicken and pineapple into chunks; place in bowl, mix in coconut,
shallots and Mayonnaise. Refrigerate 1 hour before serving.

Curried mayonnaise: Combine all ingredients thoroughly.

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