Drunken Island Toss with Curried Pineapple Vinaigrette

Roasted plantains and toasted coconut and macadamia nuts top this gloriously fresh tossed salad with creamy yogurt and saucy pineapple vinaigrette.

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Brandon Barré
Prep Time
20 min
Cook Time
10 min
30 min


  • 1 plantain, peeled and thinly sliced into rounds
  • Olive oil cooking spray
  • 1/4 tsp sea salt, divided
  • 1/4 cup unsalted macadamia nuts, roughly chopped
  • 1/4 cup unsweetened shredded coconut
  • 1 cup peeled and chopped pineapple
  • 1/2 cup plain whole-milk Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tsp yellow curry powder
  • 3 carrots, peeled and grated
  • 1 red bell pepper, seeded and thinly sliced
  • 1 avocado, peeled, pitted and chopped
  • 6 cups field greens mix
  • 2 cups finely chopped cucumber
  • 2 tbsp unsweetened raisins


  1. Preheat oven to 350ºF. On a large rimmed nonstick baking sheet, arrange plantains in a single layer. Mist plantains with cooking spray on both sides, sprinkle with 1/8 tsp salt and toss to coat. Roast for 20 to 25 minutes, turning halfway, until lightly browned.
  2. Meanwhile, in a medium skillet on medium-low, toast nuts and coconut until lightly browned, stirring often, about 5 minutes. Remove from heat and set aside to cool.
  3. In a small food processor or blender, process pineapple, yogurt, lime juice, curry powder and remaining 1/8 tsp salt until smooth, about 30 seconds.
  4. In a large bowl, toss together carrots, bell pepper, avocado, field greens and cucumber; divide among serving bowls. Divide plantains, macadamia-coconut mix, raisins and dressing among servings.

Nutrition Information

  • Serving Size 2 1/4 cups
  • Calories 367
  • Carbohydrate Content 45 g
  • Cholesterol Content 5 mg
  • Fat Content 21 g
  • Fiber Content 11.5 g
  • Protein Content 7 g
  • Saturated Fat Content 7 g
  • Sodium Content 202 mg
  • Sugar Content 24 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g