Polynesian Poi & Grilled Pineapple Salad

Instructions

1. 1

   Place the peeled and cubed taro root in a medium saucepan and add 1 cup of water. Bring to a boil over medium heat, then reduce the heat and simmer for 20-25 minutes, or until the taro is very soft.

2. 2

   Drain any excess water and mash the taro until smooth, adding a little water if needed to achieve a thick, smooth consistency. Set aside to cool to room temperature.

3. 3

   While the taro is cooling, preheat a grill or grill pan over medium-high heat. Grill the pineapple slices for 2-3 minutes per side, until caramelized and grill marks appear. Remove from the grill and let cool slightly, then cut into bite-sized pieces.

4. 4

   In a small bowl, mix the Devilish Aphrodisiac (mild chili paste) with the lime juice to create a tangy dressing.

5. 5

   To assemble the salad, spread the poi (mashed taro) on a serving plate. Top with the grilled pineapple pieces.

6. 6

   Drizzle the chili-lime dressing over the salad and sprinkle with chopped fresh mint.

7. 7

   Serve immediately and enjoy your Polynesian Poi & Grilled Pineapple Salad!