Obtained a longing for pineapple salad? This easy fruit salad product of pineapple chunks and toasted coconut and cashews is a enjoyable different to old-fashioned pineapple fluff salad. It’s mild and flavorful, an ideal contemporary fruit dessert.
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I like to serve contemporary fruit for dessert all yr spherical. It’s an amazing different to cake and different baked items. Berry Salad is scrumptious in summer time and serving a Winter Fruit Tray is ideal for the colder months.
This pineapple salad recipe is all the time in season!
Since pineapples are sometimes imported for many of the US, it’s usually simple to discover a contemporary pineapple, however you’ll be able to all the time used canned or frozen.
Even higher, this pineapple salad could be served as a snack or a facet dish at any meal of the day, breakfast, lunch, or dinner.
Substances
Right here’s what you’ll have to make this simple pineapple recipe:
pineapple – I normally can purchase a complete contemporary pineapple at ALDI for about $2. It’s simple to chop pineapple into chunks or spears to your personal recipes. In a pinch, you should use canned or frozen pineapple chunks for this recipe, although contemporary has one of the best texture!
cashews – Complete roasted cashews are a pleasant complement to the candy, juicy pineapple. You should utilize one other kind of nut should you favor.
coconut chips – Coconut chips are massive shavings of coconut, greater than shredded coconut. You should buy them toasted or untoasted. I like to purchase the unsweetened untoasted selection and toast them myself.
Step-by-Step Directions
If you might want to toast the coconut, place the shaving in a pie plate or different heat-safe dish. Preheat the oven to 325 levels.
Place the pan within the oven and bake for five minutes, stirring as soon as. Proceed cooking till the coconut is golden brown. Watch it rigorously as it will possibly burn shortly.
Permit the coconut to chill.
Layer the pineapple chunks, cashews, and coconut chips on a serving platter or bowl. Don’t stir.
Serve instantly because the cashews and coconut will soften when combined with the pineapple juice.
In case you’d like to organize this forward, combine the cashews and coconut in a small separate bowl and serve on the facet as a topping.
Serving Recommendations
This Pineapple Salad Recipe is nice served as a dessert, however it may be loved any time of day, at breakfast, lunch, or dinner. It’s ultimate so as to add to your listing of Christmas Brunch Menu Concepts.
It’s good as an accompaniment to grilled hen or fish. And it’s scrumptious atop whipped cottage cheese.
And you probably have a real pining for pineapple fluff, stir in a carton of Cool Whip.
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Pineapple Salad
Pineapple salad is a pleasant dish to serve at breakfast, lunch, dinner, and even dessert. Recent pineapple chunks are enhanced by chopped cashews and toasted coconut chips for a tropical deal with that is simple on the funds.
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Course: Breakfast
Delicacies: American
Weight loss program: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes minutes
Whole Time: 5 minutes minutes
Servings: 6
Energy: 117kcal
Ingredients1 pineapple peeled, cored, and minimize into chunks¼ cup coarsely chopped roasted and unsalted cashews¼ cup toasted coconut chips
InstructionsTo toast the coconut
If you might want to toast the coconut, place the shavings in a pie plate or different heat-safe dish. Preheat the oven to 325 levels.
Place the pan within the oven and bake for five minutes, stirring as soon as. Proceed cooking till the coconut is golden brown. Watch it rigorously as it will possibly burn shortly.
Permit the coconut to chill.
To assemble the salad
Layer substances on a serving platter or bowl. Don’t stir.
1 pineapple, ¼ cup coarsely chopped roasted and unsalted cashews, ¼ cup toasted coconut chips
Serve instantly because the cashews and coconut will soften when combined with the pineapple juice.
NotesNutritional values are approximate and based mostly on ⅙ the recipe. Promptly retailer leftovers in an hermetic container within the fridge, for as much as 3 days.
In case you’d like to organize this forward, combine the cashews and coconut in a small separate bowl and serve on the facet as a topping.
Diet
Energy: 117kcal | Carbohydrates: 22g | Protein: 2g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 1g | Sodium: 3mg | Potassium: 212mg | Fiber: 3g | Sugar: 15g | Vitamin A: 87IU | Vitamin C: 72mg | Calcium: 22mg | Iron: 1mg
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