Prep time: 20 minutes
Cooking time: 10 minutes
6 slices bacon
1/4 cup pineapple juice
3 tablespoons red wine vinegar
1/4 cup olive oil
freshly ground black pepper to taste
salt, to taste
1 package chopped romaine lettuce
1 cup diced fresh pineapple
1/2 cup chopped and toasted macadamia nuts
3 spring onions, chopped
1/4 cup flaked coconut, toasted
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned and crispy, about 10 minutes. Drain, crumble, and set aside.
Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar . Cover and shake well.
Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.