Recipe: Sweet & Spicy Pineapple Salad

Here’s a recipe from a local health food/grocery store that I frequency purchase my fresh produce and vegetarian cooking ingredients from called Down to Earth.  What I love about this store is they also offer free vegetarian and vegan cooking classes, health awareness workshops to their shoppers and the community.  Some free, some for a small fee.  They have various locations throughout the State of Hawaii, so when visiting I would recommend paying them a visit.

This is a recipe provided online for a pineapple and red cabbage salad:



  • ¼ cup red wine vinegar
  • 2 Tablespoons maple syrup
  • 2 Tablespoons Oils of Aloha® Pele’s Fire Macadamia Oil
  • ¼ teaspoon grated ginger
  • 1 jalapeno pepper, deseeded and minced (optional)

Salad Mix

  • 1 Japanese cucumber, deseeded and diced
  • 1 (16 oz.) jar of Maui Preserved brand Sweet & Spicy Pineapple, drained and chopped
  • ½ head of red cabbage, shredded
  • 1 large carrot, shredded
  • ¼ cup coarsely chopped cilantro

The directions are super easy, mix all your dressing ingredients in one bowl, set aside.  Chop/cut your salad ingredients and combine in a bowl.  Then add your spicy dressing.  If you are not big on spicy, use regular macadamia oil or reduce the amount/eliminate the jalapeno pepper – always taste test along the way.