Directions

1. Preheat oven to 325 degrees. Toss ube and plantains in ½ cup olive oil and season with 2 Tbsp salt and 2 Tbsp pepper.
2. Place evenly on baking pan and cook for 45 minutes or until tender and browned slightly. Allow to cool.
3. Season corn with butter, 2 Tbsp salt and 2 Tbsp pepper and roast for 30 minutes. Allow to cool.
4. In a blender, combine remaining olive oil and pineapple juice slowly. Add garlic, ginger, and remaining salt and pepper.
5. In a bowl place corn, ube and plantains. Pour vinaigrette over vegetables and toss to coat.
6. Serve or refrigerate. Garnish with coconut chips.