1 tablespoon soy sauce
4 ounces fresh pineapple, cut into 1/2-inch pieces (about 2/3 cup)
3 tablespoons canola oil
1 tablespoon rice vinegar
1 teaspoon sugar
1 scallion, white and tender green parts only, thinly sliced
1/2 tablespoon mirin
2 large tomatoes, cored and sliced 1/4 inch thick
1/4 small sweet onion, very thinly sliced
4 ounces baby arugula
1/4 cup fried garlic slivers
In a blender or mini food processor, combine the soy sauce with 2 tablespoons of the pineapple pieces and the canola oil, rice vinegar, sugar, sliced scallion and mirin and puree until smooth.
Arrange the tomato slices on one half of a large serving platter and scatter the thinly sliced sweet onion over the top of them. Drizzle the vegetables with half of the pineapple–soy dressing. In a large bowl, toss the baby arugula with the remaining pineapple pieces and pineapple-soy dressing. Mound the arugula salad alongside the tomatoes and onions and garnish with the garlic slivers.