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Pineapple Kiwi Salad Recipe

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3.8 from 2 reviews

This fresh and vibrant Pineapple Kiwi Salad brings together the tropical sweetness of pineapple, the tangy brightness of kiwi, and the aromatic freshness of mint, all topped with a delightful crunch of toasted coconut. Perfectly balanced with a zesty honey-lime dressing, this quick 15-minute salad is an ideal healthy side or light dessert for warm weather or any time you crave a refreshing fruit dish.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Low Fat

Ingredients

Fruit

  • 1 large fresh pineapple
  • 4 kiwis
  • 8-10 fresh mint leaves

For the Dressing

  • 2 limes (zested and juiced)
  • 2 tablespoons honey

Topping

  • 1/4 cup shredded coconut

Instructions

  1. Toast Coconut: In a skillet over medium-low heat, add shredded coconut. Cook, stirring frequently, until the coconut is lightly browned, about 3-5 minutes. Remove from heat and set aside to cool.
  2. Prepare Fruit: Cube the pineapple and place the pieces into a large mixing bowl. Peel the kiwis by cutting each in half and scooping out the flesh with a spoon, then slice into bite-sized pieces. Add the kiwi pieces to the bowl with the pineapple.
  3. Slice Mint: Gently roll the fresh mint leaves together into a cigar shape and thinly slice them (julienne style). Add the sliced mint to the fruit bowl for a refreshing touch.
  4. Make Dressing: In a separate small bowl, zest both limes and then juice them. Add the honey and whisk until well combined, creating a bright and sweet dressing.
  5. Toss Salad: Pour the honey-lime dressing over the combined fruit and mint. Gently toss everything to ensure the fruit is evenly coated with the dressing. Cover the bowl and refrigerate until you are ready to serve.
  6. Serve: Just before serving, sprinkle the toasted coconut over the top of the fruit salad to add a delicious crunch and nutty flavor.

Notes

  • To peel kiwis easily, use a spoon to scoop out the flesh after slicing the fruit in half.
  • Toast the coconut carefully over medium-low heat to avoid burning and enhance its flavor.
  • Refrigerate the salad for at least 10 minutes before serving to let the flavors meld.
  • For a vegan version, substitute honey with agave syrup or maple syrup.
  • This salad is best served fresh but can be stored in the refrigerator for up to 24 hours.

Find it online: https://cheftinaskitchen.com/pineapple-kiwi-salad-recipe/