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 Kalua Chicken Salad with Pineapple Tomato ChutneySource: Chef Eddie Fernandez, Kapiolani Community CollegeServes 6 KALUA CHICKEN SALAD 4 oz Maui onion, thinly sliced 2 oz macadamia nuts, roasted and chopped ½ tsp Kaffir lime leaf, chopped very fine 1 tsp lemon grass, chopped very fine 8 each Thai basil leaves, sliced very fine ¼ tsp cumin, ground ¼ tsp coriander, ground ½ tsp garlic, chopped fine 2 tsp lime juice ½ tsp brown sugar Patis (fish sauce) to taste 1 T macadamia nut oil 1 lb Kalua chicken (prepared) Mix all of the ingredients together except for the chicken. Add chicken and toss gently until mixed well. PINEAPPLE TOMATO CHUTNEY 1 T oil 1 tsp cumin seeds, whole 1 tsp black mustard seeds, whole 1 tsp fennel seeds, whole ¼ tsp fenugreek seed, whole 1 tsp red chili pepper flakes 2 cloves garlic, chopped ½ inch ginger, fine julienne ½ lb tomatoes, chopped 2 C pineapple, small dice ¼ C sugar (add more if desired) ¼ C cider vinegar cornstarch slurry (optional) as needed salt to taste black pepper to taste Saute cumin, mustard seed, fennel seed and fenugreek seed over low heat until fragrant. Add chili pepper flakes, garlic and ginger and saute for about a minute. Add tomato, pineapple, sugar and vinegar. Cover and simmer for about 30 to 35 minutes. Stir occasionally to prevent burning. Water may be added if it is too dry. Chutney should be thick. A cornstarch slurry can be used to thicken it just before it is to be removed from the heat. Season with salt and pepper and serve.  Explore more of the "Taste of Hawaii Recipe" Index... Or reserve your table today: Big Island | Kauai | Maui | Oahu |