Refreshing Pineapple Salad

This Pineapple Salad recipe is a quick and easy, sweet and spicy salad. This is absolutely delicious, especially if you like pineapples.

Pineapple is a great fruit to have; it’s delicious and very healthy for you. Pineapple is an excellent source of vitamin C. So it’s great to have as a snack or as a meal. And this salad is a perfect way to have it!

Sweet & Spicy Pineapple Salad (Ready in 15 Minutes)

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Amanda McKillop

This sweet and spicy pineapple salad pairs juicy fresh pineapple chunks with jalapeño heat, tangy lemon, and a drizzle of agave nectar. It takes just 15 minutes to make and is perfect as a vibrant side dish or light summer snack.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine Latin American / Caribbean

Servings 8 servings

Calories 26 kcal

Equipment

• Large cutting board
• Sharp Chef’s Knife
• Large mixing bowl
• Measuring spoons

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 whole pineapple
• 2 medium Roma tomatoes chopped
• 1 medium red onion finely chopped
• ¼ cup fresh cilantro chopped, 10g
• 1 piece jalapeño finely chopped
• ½ teaspoon salt or to taste
• 1 pinch freshly ground black pepper to taste
• ½ teaspoon cayenne pepper or to taste
• 1 tablespoon fresh lemon juice 15ml
• 2 tablespoons agave nectar 30ml

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Instructions

 

• Slice the pineapple lengthwise into quarters. Use a sharp knife to cut the tough core strip from each quarter and discard it.
  1 whole pineapple
• Cut each pineapple quarter into bite-sized chunks, roughly 1 inch (2.5cm) each, and add them to a large mixing bowl.
  1 whole pineapple
• Add the chopped Roma tomatoes, finely chopped red onion, chopped cilantro, and finely chopped jalapeño to the bowl.
  2 medium Roma tomatoes, 1 medium red onion, 1/4 cup fresh cilantro, 1 piece jalapeño
• Sprinkle with salt, pepper, and cayenne pepper. Drizzle the lemon juice and agave nectar over the top.
  1/2 teaspoon salt, 1 pinch freshly ground black pepper, 1/2 teaspoon cayenne pepper, 1 tablespoon fresh lemon juice, 2 tablespoons agave nectar
• Toss everything gently until evenly combined. Cover the bowl and refrigerate for at least 20-30 minutes before serving to let the flavours meld.

Notes

Storage: Keep refrigerated in an airtight container for up to 2 days. The pineapple will release juice over time, so drain before serving leftovers.

Make-Ahead: Chop all ingredients and store separately in the fridge up to 24 hours ahead. Toss together 30 minutes before serving for the freshest texture.

Substitutions: Swap agave nectar for honey (no longer vegan) or maple syrup. Use serrano pepper for more heat or remove jalapeño seeds entirely for a milder version. Lime juice works beautifully in place of lemon juice.

Pro Tip: Cut the pineapple into bite-sized chunks no larger than 1 inch (2.5cm) so every piece picks up the seasonings evenly.

Serving Suggestion: Let the salad chill for at least 20-30 minutes before serving so the juices meld together. Drain with a slotted spoon if serving on a platter to avoid pooling liquid.

Nutrition

Serving: 1servingCalories: 26kcalCarbohydrates: 6gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 147mgPotassium: 69mgFiber: 1gSugar: 5gVitamin A: 234IUVitamin C: 7mgCalcium: 6mgIron: 0.1mg

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