Grilled Pineapple Slaw Recipe

In a bowl, combine yogurt, mayonnaise, lemon juice, salt and pepper.

Roast pineapple wedges on a grill until charred. Cut into cubes.

In another bowl, combine grilled pineapple cubes, green apples, red cabbage and celery. Add the dressing and toss to coat evenly. Serve on a bed of fresh lettuce and top with candied kasuy.

To make candied kasuy: heat up a non-stick pan and toast cashew nuts. Add ¼ cup white sugar and continuously stir until sugar melts and coats the nuts. Transfer on a lined baking sheet and let it cool completely.