Pineapple Curry Salsa 1 large ripe pineapple 1 tablespoon olive oil 8 shallots, diced 1 tablespoon curry paste 1 lemon, juiced 3/4 cup coconut milk 3/4 cup chicken stock 2 tablespoons Thai fish sauce 4 tablespoons butter 1 bunch scallions, diced 1/2 bunch cilantro Remove pineapple leaves and reserve for garnish. Preheat oven to 400 degrees. Place whole pineapple on baking sheet and place in oven. Cook 20 minutes; remove, and cool. Peel and dice into small pieces. Set aside. In large saucepan over medium heat, warm olive oil. Add shallots and saute until golden, about 2 minutes. Stir in curry paste, lemon juice, coconut milk, chicken stock, fish sauce, and diced pineapple. Simmer 10 minutes. Add butter, scallions, cilantro. Saute an additional 2 minutes. Serve with chicken. Yield: 1 quart Source: Barton G Catering, Miami