| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Salad | 8 | Servings | |
INGREDIENTS
| 1 | Chicken, cooked and cut into | |
| bite size pieces | ||
| 2 | t | Mustard |
| 6 | T | White vinegar, preferably |
| wine | ||
| 1/2 | c | Oil |
| 1 | t | Soy sauce |
| 2 | T | Honey |
| 2 | Cloves garlic, crushed | |
| 2 | c | Pineapple, cubed |
| 2 | T | Raisins |
| 4 | T | Macadamia nuts, chopped |
INSTRUCTIONS
In a large bowl, combine mustard, vinegar, oil, soy sauce, honey and garlic. Mix well. Add chicken, pineapple, and raisins. Allow to stand 15 minutes. Turn once or twice so marinade will cover ingredients. When ready to serve, stir in macadamia nuts. Put into papaya boats or coconut shells or leaves of lettuce. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 760
Calories From Fat: 154
Total Fat: 17.5g
Cholesterol: 0mg
Sodium: 392.3mg
Potassium: 676.5mg
Carbohydrates: 34.7g
Fiber: 1g
Sugar: 21.4g
Protein: 3.4g