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top view photo of pineapple salad in a white bowl, with strawberries and a kitchen towel above the bowl and flowers below it

Pineapple Salad

Becky
This Pineapple Salad is summertime in a bowl! It's bright and sweet and deliciously tart. It has everything it needs to become a family favorite at your next BBQ.
4.8 from 4 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dishes
Cuisine American
Servings 4 servings
Calories 173 kcal

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.

Video

Notes

  • It's best to use fresh ingredients when making pineapple salad.
  • Substitutions: You can swap the honey out for agave, if you like. If you don't have apple cider vinegar you can use white vinegar in its place.
  • Chill: This recipe takes only 15 minutes to make, but make sure you allow it to chill, covered, in the refrigerator for 1-2 hours. This will allow the dressing to properly soak the fruit.
  • Storage: Store this salad in an airtight container in the refrigerator for up to 3 days. It will continue to soak the longer it sits.
  • Make More: This recipe can be double (or tripled) for larger gatherings.

Nutrition

Serving: 1Calories: 173kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 137mgFiber: 3gSugar: 22g
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