Follow these steps for perfect results
pineapple
ripe
boneless sirloin of lamb
cooked, cubed
orzo
cooked
celery
thinly sliced
raisins
cashews
lightly roasted
scallions
chopped
mayonnaise
Dijon mustard
curry powder
or to taste
lemon juice
flaked coconut
lightly toasted
Halve pineapple lengthwise, reserving shells as bowls.
Remove and discard pineapple core.
Cut pineapple flesh into cubes.
In a large bowl, combine cooked lamb, pineapple, orzo, celery, raisins, cashews, and scallions.
In a small bowl, whisk together mayonnaise, mustard, curry powder, and lemon juice.
Pour dressing over salad and toss to coat.
Fill pineapple halves with salad.
Sprinkle toasted coconut over the top of each salad-filled pineapple half.
Expert advice for the best results
Chill for at least 30 minutes before serving to allow flavors to meld.
Garnish with fresh cilantro or mint for added freshness.
Everything you need to know before you start
5 minutes
Can be made a day ahead.
Serve in pineapple bowls or on a bed of lettuce.
Serve chilled.
Garnish with fresh herbs.
Light and crisp to complement the flavors.
Discover the story behind this recipe
Reflects the blend of tropical flavors and ingredients common in Caribbean cuisine.
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