A quick and easy stir-fry provides the base for this sweet-and-sour salad.
Serve this pretty main-dish salad in hollowed-out pineapple halves. If you go with the pineapple shells, cube the fresh pineapple to use in the recipe instead of the canned. Take care to capture enough juice from the fresh pineapple, or you may need to add some pineapple or apple juice.
You can add leftover pineapple juice to rice cooking water for a sweet dessert. Sprinkle cooked rice with brown sugar and toss with toasted coconut for the grand finale.
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