Ham and Pineapple Salad with Jerked Mayonnaise recipe
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Ingredients
- 1 (16 ounce) package elbow macaroni 1 cup mayonnaise 3 tablespoons lime juice 3 tablespoons soy sauce 3 tablespoons vegetable oil 3 tablespoons brown sugar 2 tablespoons dried parsley 2 tablespoons distilled vinegar 2 teaspoons ground allspice 1 ½ teaspoons dried thyme 1 ½ teaspoons dried marjoram 1 teaspoon ground ginger 1 teaspoon garlic powder 1 teaspoon coarse salt ½ teaspoon freshly grated nutmeg ¼ teaspoon ground black pepper ¼ teaspoon ground cinnamon 1 (20 ounce) can pineapple chunks, drained and roughly chopped ½ pound fully cooked ham, chopped 1 large onion, chopped
Nutrition Info
- 480.9 caloriescarbohydrate: 50.3 gcholesterol: 21.1 mgfat: 26.7 gfiber: 2.6 gprotein: 11.2 gsaturatedFat: 4.8 gservingSize: -sodium: 926.5 mgsugar: 14.5 gtransFat: : -unsaturatedFat: : -
Directions Ham and Pineapple Salad with Jerked Mayonnaise
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse under cool water, and drain again.
Meanwhile, combine mayonnaise, lime juice, soy sauce, vegetable oil, brown sugar, parsley, vinegar, allspice, thyme, marjoram, ginger, garlic powder, salt, nutmeg, pepper, and cinnamon for jerk sauce in a saucepan over medium heat. Bring to a boil. Remove from the heat and set aside to cool.
Combine cooled pasta and cooled jerk sauce with pineapple, ham, and onion. Place in the refrigerator until chilled and flavors have developed, about 1 hour.