in Caribbean

Hawaiian rice salad

updated

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Ingredients for 4 servings:

  • 125 g rice
  • 200 g pineapple, fresh or from the can
  • 2 bananas
  • 1 small can of peas
  • 350 g chicken breast fillet(s)
  • 1 small onion(s)
  • 4 tbsp rapeseed oil
  • 4 tbsp lemon juice
  • 4 tbsp pineapple juice
  • 2 tbsp vinegar
  • salt and pepper
  • Sugar
  • lots of curry powder
  • Parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

nice and fruity

Cook the rice and let it cool. Meanwhile, fry the chicken in a little oil over low heat until tender. Then let it cool. Chop the pineapple, chicken, and bananas and mix well with the peas and rice. Finely chop the onion and mix in. Mix the oil, pineapple and lemon juice, vinegar, spices, and parsley to make a marinade. Fold the marinade into the salad and let it marinate well. Season to taste before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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