Pineapple Salad
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You won’t believe how amazing this fresh Pineapple Salad recipe is!
The mix of sweet chopped pineapple and mangos combined with spicy jalapenos and creamy avocado pieces totally wowed everyone at my Memorial Day BBQ. Great as a side salad or a bright main dish topping, I love how unexpected this was to serve.
If you are like me and want to change up what you are serving on those paper plates, you’ve gotta try this recipe—it’s a total game-changer from the same old fruit salad. Read below to check out all my tips to make this citrusy summer salad a masterpiece!
Pineapple Salad Ingredients
- One fresh pineapple, chopped
- 1 cup mango, chopped (And seriously, using pre-cut mango made it so much easier and quicker)
- 1 cup frozen corn, thawed
- 1/2 cup chopped red onion
- Two jalapeno peppers, seeds removed and diced
- One avocado, chopped
- 1/4 cup chopped fresh cilantro
- Three limes, juiced
- 1-1/2 teaspoons ground ancho chile pepper
- One tablespoon of ground sumac
- Salt to taste
- Herb Substitutes: If you’re not a fan of cilantro (I know that some people are convinced it tastes like soap), try using fresh mint or basil for a different flavor.
How to make Pineapple Salad
- Add the chopped pineapple, mango, thawed corn, red onion, diced jalapeno peppers, avocado, and cilantro in a large mixing bowl. Mix well.
- Squeeze the juice of 3 limes over the mixture. Sprinkle in the ground ancho chile pepper and Sumac. Stir well to combine.
- Add salt to taste. Remember, you can always add more salt but cannot take it out, so start with a little, stir, and taste.
- Cover the bowl and refrigerate for at least 4 hours or overnight. This is like making a pot of chili; it allows the flavors time to work together. Serve chilled, and enjoy!
Serving Suggestions for this Salad Recipe
- Serve as a Salad: This fruit salad is a refreshing side dish at barbecues or potlucks.
- Serve as a Topping: This salad is also great for fish or taco topping. Just dice the fruit smaller, so it works better as a topping. We used all our leftovers for ground tacos the next night —- soooooooooooo good!
Tips for Keeping Pineapple Fresh
- Prevent Browning: To keep the avocado from browning, toss it in lime juice before mixing it into the salad.
- Storage: Store the salad in an airtight container in the refrigerator. It should stay fresh for about 3 days.
Ground Ancho Chili Pepper Substitutes
If you don’t have ground ancho chili pepper on hand, don’t worry, you can still make this salad! There are several great substitutes that can give your dish a similar flavor and some mild heat:
- Paprika is a common spice that can replace ground ancho chili pepper. Its sweet and mild flavor makes it a great alternative.
- Chipotle Powder: For a smoky kick, chipotle powder is an excellent substitute. However, it’s spicier than ancho chili, so use it sparingly.
- Chili Powder: A blend of various chili peppers, cumin, and garlic, chili powder can stand in for ancho chili pepper.
- Cayenne Pepper: If you like more heat, cayenne pepper can be used, but use it in smaller quantities as it is much hotter than ancho chili.
FAQs
Q: Can I use canned pineapple instead of fresh?
A: Yes, you can use canned pineapple. The key is to drain it well to avoid excess moisture and the salad getting sloppy.
Q: What if I can’t find Sumac?
A: If you can’t find Sumac, you can substitute with some lemon zest for a similar tangy flavor.
Q: How do I thaw frozen corn quickly?
A: Place the frozen corn in a colander and run cold water over it until thawed. Pat it dry with a paper towel before using. If you plan the day before, just put the frozen corn in the fridge to thaw naturally and drain water.
Pineapple Salad with Mango
Ingredients
- 1 fresh pineapple chopped
- 1 cup mango chopped
- 1 cup frozen corn thawed
- 1/2 cup chopped red onion
- 2 jalapeno peppers seeds removed and diced
- 1 avocado chopped
- 1/4 cup chopped fresh cilantro
- 3 limes juiced
- 1-1/2 teaspoons ground ancho chile pepper
- 1 tablespoon ground sumac
- Salt to taste
Instructions
- Combine the Ingredients: In a large mixing bowl, add the chopped pineapple, mango, thawed corn, red onion, diced jalapeno peppers, avocado, and cilantro. Mix well to ensure an even distribution of all ingredients.
- Add the Flavor: Squeeze the juice of 3 limes over the fruit and vegetable mixture. Sprinkle in the ground ancho chile pepper and sumac. Stir well to combine.
- Season to Taste: Add salt to your taste preference. Start with a small amount, mix, and taste. Adjust as needed.
- Chill and Serve: Cover the bowl and refrigerate for at least 4 hours or overnight. This allows the flavors to have time to combine. Serve pineapple salad chilled as a side or add to a taco and enjoy as a topping!
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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