Pineapple Salad is a vibrant blend of sweet, tangy, and crunchy textures that will brighten any meal. Juicy pineapple chunks mingle with crisp vegetables, creating a refreshing harmony that’s both light and satisfying. This dish is a celebration of tropical flavors, perfect for warm days or when you need a burst of sunshine on your plate.
With just 15 minutes of prep and an hour to chill, this recipe is as effortless as it is delicious. The natural sweetness of pineapple pairs beautifully with zesty dressing, while the cooling time allows the flavors to meld. It’s a healthy, crowd-pleasing option that’s ready to impress in no time!
Fresh and Flavorful Ingredients
- For The Dressing:
- 2 tablespoons olive oil (extra virgin recommended)
- 2 tablespoons honey (substitute with maple syrup for a vegan option)
- 1 tablespoon apple cider vinegar (or white wine vinegar as an alternative)
- 2 tablespoons lime juice (freshly squeezed is best)
- ¼ teaspoon salt (adjust to taste)
- For The Salad:
- 2 cups diced fresh pineapple (about 1 medium pineapple)
- 1 large cucumber (peeled and diced)
- 1 cup sliced strawberries (rinsed and hulled)
- ½ cup red onion, thinly sliced (soak in cold water for 10 minutes to reduce sharpness)
- ¼ cup fresh cilantro, chopped (substitute with parsley if preferred)
Simple Step-by-Step Instructions
- Prepare The Dressing: In a small mixing bowl, combine olive oil, honey, apple cider vinegar, lime juice, and salt. Whisk vigorously until the mixture is smooth and well combined.
- Assemble The Salad: In a large mixing bowl, add the diced pineapple, cucumber, sliced strawberries, red onion, and chopped cilantro.
- Toss The Salad: Pour the prepared dressing over the salad ingredients. Gently toss until everything is evenly coated with the dressing.
- Chill: Cover the salad and refrigerate for 1-2 hours to allow the flavors to meld.
- Serve: Remove from the refrigerator, give it a quick toss, and serve cold. Enjoy this refreshing and vibrant salad!
Perfect Pairings: Serving Suggestions
This refreshing Pineapple Salad pairs wonderfully with grilled chicken or fish for a light, summery meal. For a more filling option, serve it alongside quinoa or brown rice. It’s also a great addition to picnics or potlucks—just keep it chilled until ready to serve!
Switch It Up: Recipe Variations
Want to try something new? Swap the strawberries with mango or kiwi for a tropical twist. Add a handful of toasted nuts like almonds or cashews for extra crunch. If you’re not a fan of cilantro, fresh mint or basil makes a great substitute.
Keep It Fresh: Storage Tips
Store your Pineapple Salad in an airtight container in the refrigerator for up to 2 days. For best results, add the dressing just before serving to keep the ingredients crisp. If you’ve already dressed the salad, stir it gently before enjoying to redistribute the flavors.
Quick and Easy: Time-Saving Hacks
To save time, use pre-diced pineapple from the grocery store. You can also prep the dressing and chop the ingredients a day ahead—just assemble and toss when ready to serve. A mandoline slicer makes quick work of the cucumber and red onion!
Pineapple Salad
Ingredients
For The Dressing
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons lime juice
- ¼ teaspoon salt
For the Salad
- 2 cups diced fresh pineapple
- 1 large cucumber
- 1 cup sliced strawberries
- ½ cup red onion thinly sliced
- ¼ cup fresh cilantro chopped
Instructions
- For the dressing, add olive oil, honey, vinegar, lime juice and salt to a small mixing bowl. Whisk until well combined.
- Add pineapple, cucumber, strawberries, red onion, and cilantro to a large mixing bowl.
- Pour the dressing over the pineapple salad and toss until well coated.
- Chill in the refrigerator for 1-2 hours.
- Serve cold.