Salad Mangga dan Nanas Panggang

Instructions

1. Preheat an outdoor grill for high heat, and lightly oil grate with olive oil. In a large bowl add 1 (10-ounce) package romaine lettuce.
2. Grill 1 pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
3. Slice 2 large mangos into 2 pieces and grill until heated through about 3-4 minutes or until grill marks appear.
4. Stand the pineapple up and slice off the skin. Carefully slice downward in long vertical strips. Cut the strips into smaller pieces. Chop the mangoes into smaller pieces and then add the pineapple and mangoes to the salad.
5. In a medium sized skillet over medium heat, add the ½ cup chopped macadamia nuts and ⅓ cup flaked coconut. Stirring frequently, cook about 3-5 minutes until it turns golden in color. Remove from heat and add to the salad. Add 2 chopped green onions and 1 diced red bell pepper to the salad and toss until combined.
6. In a medium sized bowl add the ⅓ cup pineapple juice, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon honey, 1 tablespoon granulated sugar and ½ teaspoon salt. Whisk until combined.
7. Pour desired amount over the salad and toss to coat in the dressing. Serve immediately.