Sweet & Spicy Pineapple Salad (Ready in 15 Minutes)
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.
Equipment
- Large cutting board
- Sharp Chef’s Knife
- Large mixing bowl
- Measuring spoons
Ingredients
- 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
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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