Featured in Thai Salads:
Phuket Style Pineapple Salad

Phuket Style Pineapple Salad

Yum Saparot features delicious shrimp, chicken breast, and pineapple with green onion, toasted coconut, and peanuts in a dressing that has sweet, sour, spicy, and smokey flavors.

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Ingredient List:

• 1 whole Pineapple
  (or about 1 cup diced pineapple)
• 8 - 10 Shrimp (Prawn)
  (small to medium sized)
• 1/2 cup Chicken Meat
  (about 1/2 of a boneless, skinless chicken breast)
• 2 - 3 Tablespoons raw Peanuts
• 2 Tablespoons shredded Coconut
  (dry, unsweetened)
• 2 Tablespoons Dried Shrimp
  (small dried shrimp)
• 2 - 3 large Green onions
• 4 - 5 Red Shallots
• 2 teaspoons Thai Roasted Chili Sauce
• 1 Tablespoon Tamarind Paste
• 1 Tablespoon Coconut Sugar
  (dissolved in 1/2 Tablespoon water)
• 2 teaspoons Fish Sauce
• 2 - 3 teaspoons fresh Lime juice
• 4 - 5 Lettuce Leaves
  (mixed, whole leaf salad lettuce)

Basic Directions:

Prepare the main ingredients by boiling the chicken breast and shrimp, toast the coconut and peanuts, and fry the shallots.

Slice the side off a whole pineapple, then remove the pineapple fruit to create a bowl. Cut the pineapple into bite sized pieces.

Stir the sugar, fish sauce, roasted chili sauce, tamarind paste, and lime juice together to make the dressing, then toss together with cut pineapple, cooked and shredded chicken breast, cooked shrimp, toasted coconut, chopped peanuts, dried shrimp, and chopped green onion.

Arrange the salad in the pineapple bowl, with some lettuce leaves on the side and top with crispy fried shallots.

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