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Sauces & Seasonings
About 2 cups
5 minutes
0 minutes
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.
