| 1 | Large fresh pineapple |
| 4 ounces | Uncooked vermicelli |
| | Sweet soy dressing (recipe below) |
| 1 can | (8 ounces) water chestnuts, drained |
| 2 cups | Bean sprouts |
| 1 | Red bell pepper, seeded, slivered |
| 1 cup | Chopped, unpeeled cucumber |
| 1/2 cup | Chopped green onion |
| | Sweet Soy Dressing: |
| 1/4 cup | White wine vinegar |
| 3 tablespoons | Sugar |
| 2 tablespoons | Vegetable oil |
| 2 tablespoons | Sesame seeds, toasted |
| 1 tablespoon | Soy sauce |
| 1 teaspoon | Minced fresh ginger |
| 1 clove | Garlic, pressed |
| | Combine all ingredients in small bowl. Whisk to blend. |
Twist crown from pineapple. Cut pineapple in half lengthwise with knife. Cut fruit from shells. Trim off core; cut fruit into chunks. Set aside 2 cups fruit; reserve remainder for another use.
Cook vermicelli according to package directions; drain.
Add 2 cups reserved pineapple and remaining ingredients. Toss to coat.