Craft this garden-fresh salad with a tropical twist—perfect for a hot summer day.
Few dishes taste as refreshing as pineapple salad. It combines both local and tropical produce to create the right amount of crunch for lunch. Soaked in honey-lime dressing, this mix of pineapple, cucumber, red onion, bell pepper, and fresh cilantro shines like the sun. It’s bright, tangy, and slightly sweet. I love putting it on the picnic table for a potluck or BBQ—it’s easily one of my family’s summertime favorites.
The key to crafting a satisfying pineapple salad is to let it marinate. Lime, olive oil, honey, salt, and pepper make a zesty blend that’s designed to sink into the salad for 10-15 minutes. This not only flavors all the fixings, but it also slightly softens them. And the beauty is—you can toss it together up to 24 hours ahead of time so the taste has even more time to evolve.
With every bite, pineapple salad proves it can satiate a sweet-toothed appetite. So if you’re seeking a healthy dish that feels as good when you eat it as when you make it, this recipe is your golden ticket.
Where did the pineapple come from?
The prickly pineapple has roots in South America and has been cultivated for thousands of years. Due to their initial scarcity and expensive cost in the Western world, they became symbols of wealth and power. Today, we’re blessed enough to live in an era when most grocery stores have pineapple—either fresh or frozen, usually both. This is thanks to innovations in technology, as well as the cultivation of pineapples spreading across the world, to countries such as Indonesia, the Philippines and India. Now we can enjoy pineapple in all kinds of ways, like with this recipe!
How do I store leftovers?
Ideally, it’s best to enjoy this pineapple salad fresh. But if you happen to have leftovers, cover them with plastic wrap or store them in an airtight container. They will last in the fridge for up to 3 days. Keep in mind that the longer this salad sits, the soggier it will get. Dig in when it’s cold or at room temperature.
Serving suggestions
Savor pineapple salad for lunch with a glass of Lemonade and a side of Vegan Gluten-Free Pasta Salad, Spring Rolls, or Zucchini Fries. Otherwise, pineapple salad can be a scrumptious side itself, especially for main dishes like Hawaiian BBQ Chicken, Black Bean Burgers, or Sesame Noodles. Alternatively, use this salad to top some Instant Pot Quinoa for a fun one-bowl meal.
Ingredients
- 1 large fresh pineapple peeled, cored, and cut into bite-sized chunks
- 1 large cucumber diced
- 1 medium red onion thinly sliced
- 1/2 red bell pepper diced (optional)
- 1/4 cup fresh cilantro roughly chopped
- 2 1/2 tablespoons lime juice freshly squeezed
- 2 teaspoons lime zest
- 3 tablespoons olive oil
- 1 1/2 tablespoons honey plus more to taste
- Salt to taste
- Fresh ground black pepper to taste
Instructions
- In a large bowl, combine the pineapple, cucumber, red onion, bell pepper (if using), and cilantro.
- In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, and black pepper. Adjust the sweetness by adding more honey if needed.
- Pour the dressing over the salad and toss gently to combine. Chill for 10-15 minutes if desired before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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