Prep time: 20 minutes

Cooking time: 10 minutes

6 servings


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.