HECO

Jicama pairs with
pineapple in zesty slaw

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"The Electric Kitchen" airing in the first half of March features Chip Hawkins of the Renaissance Ilikai Waikiki with "Pacific Rim Cuisine with a Twist."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco. com

Pineapple and Jicama Slaw

1/4 fresh pineapple, pared and cut into 1/2-inch slices
Cooking spray
1/4 cup chopped cilantro
2 tablespoons slivered red bell pepper
1 small jicama (chop suey yam), pared and cut into 3-inch long slivers
>> Dressing:
1/2 cup fat-free honey-mustard dressing
1/4 teaspoon ground cumin
1/2 teaspoon Vietnamese fish sauce (nam pla)

Preheat oven to 500 degrees. Spray baking sheet and both sides of pineapple slices with cooking spray. Bake pineapple slices 15 minutes. Remove from oven; turn slices over and cool.

Make dressing by whisking together honey-mustard dressing, cumin and fish sauce.

To assemble salad: Cut cooled pineapple slices into small pieces. Add cilantro, bell pepper and jicama; toss with dressing. Chill well. Serves 4.

Nutritional information unavailable.

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