Southern Black Pearl Salad


Yield: 12 servings

Mustard BBQ Sauce:



  1. Bring 2 ½ cups water to a boil. Add InHarvest Black Pearl Medley® and bring back to a boil, reduce heat and simmer covered for 35 minutes. Let rest when done for 5 minutes. Immediately let cool.
  2. Pre-Heat BBQ Grill.
  3. Clean and cut the pineapple into ½ inch thick slices, then on grill, mark the pineapple slices. Let cool after slices are marked. Cut into bite size pieces, removing core.
  4. In a large mixing bowl combine cooled rice, BBQ sauce, grilled bite size pineapple pieces, red onions and red bell peppers.
  5. Mix well and add pineapple juice for sweetness!
  6. Serve cold or hot. Great with chicken or duck breast.

Mustard BBQ Sauce:

  1. Sauté onions and garlic in butter until translucent about 2 minutes.
  2. Add cider vinegar to deglaze the pan and then add sugar to dissolve.
  3. Once sugar has dissolved add remaining ingredients and simmer 20 minutes.
  4. Mixture should be a golden color and have a great bite to it.

*Chef's Note: Black Pearl Medley can be substituted with InHarvest Whole Grain 5 Blend™