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Pineapple-Macadamia Nut Relish
By Chef Alan Wong


1 cup Pineapple finely diced 
1/2 cup Organic Mango finely diced 
2 tablespoons Waterchestnuts diced 
2 tablespoons Macadamia Nuts finely diced and toasted 
1 tablespoon Italian Parsley chopped 
1/4 cup Olive Oil 
1 tablespoon Balsamic Vinegar 
Salt to taste 


In a bowl, gently mix the pineapple, mango, water chestnuts, macadamia nuts, parsley, oil, and vinegar. Season with salt. Refrigerate until needed. Serve chilled.