- 1 pound baby bok choy, thinly sliced (4 cups)
- 2 cups thinly sliced pineapple
- 1 cup fresh cilantro leaves
- 3 tablespoons olive oil
- kosher salt and black pepper
- In a medium bowl, toss the bok choy, pineapple, and cilantro with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit 15 minutes before serving.