Créé avec l’IA
Polynesian Poi & Grilled Pineapple Salad
35 min 116 kcal par portion Facile
Ingrédients
4 Portions
- taro root, peeled and cubed2 cups (300g) grams
- water1 cup milliliters
- fresh pineapple, sliced1 cup (165g) grams
- Devilish Aphrodisiac (mild chili paste)1 tablespoon tablespoon
- lime juice1 tablespoon tablespoon
- fresh mint, chopped1 tablespoon tablespoon
Instructions
- 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
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
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
In a small bowl, mix the Devilish Aphrodisiac (mild chili paste) with the lime juice to create a tangy dressing.
- 5
To assemble the salad, spread the poi (mashed taro) on a serving plate. Top with the grilled pineapple pieces.
- 6
Drizzle the chili-lime dressing over the salad and sprinkle with chopped fresh mint.
- 7
Serve immediately and enjoy your Polynesian Poi & Grilled Pineapple Salad!
