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aerial shot of pineapple salad served on fresh pineapple
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5 from 4 votes

Tropical Pineapple Salad Recipe

This is a tropical-style pineapple salad recipe. It is a vegan, gluten, and nut free fruit salad perfect for the summer season.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 182kcal
Author: Hina Gujral



  • 2 Cup pineapple slices
  • 1 bell pepper
  • 1 Cup diced ripe avocado
  • 1 Cup diced cucumber
  • 1 mildly spicy green chilli or jalapeno pepper, finely chopped
  • 2 tablespoon chopped cilantro or coriander
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon lemon juice
  • 1 teaspoon honey or brown sugar or stevia
  • 1 ¼ teaspoon Salt to taste


  • Wash the red bell pepper. Wipe it with a clean towel. Roast the bell pepper and pineapple slices over the direct gas flame/oven/grill till black charred marks appear on the skin of the pepper. Allow them to cool down a bit, and then dice them.
  • Combine chopped pineapple, roasted bell pepper, cucumber, avocado, green chilli, and herbs in a salad bowl.
  • Add olive oil, lemon juice, sugar, and salt. Toss the salad gently in the dressing. Keep in the refrigerator for 1 hour. Sprinkle fresh herbs.
  • Tropical Pineapple Salad is ready to serve.


  • Use sweet and fully ripe pineapple to make the salad. You can use tinned or canned pineapple slices as well. 
  • If you use tinned pineapple, taste it and then add the honey to the salad. 
  • Discard the white seeds and pith of the green chilli before chopping it. 
  • Let the salad sit in the refrigerator for 1 hour before serving. 
  • Please remember that nutritional information is a rough estimate and can vary according to the ingredients used.


Calories: 182kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 733mg | Potassium: 455mg | Fiber: 5g | Sugar: 21g | Vitamin A: 1121IU | Vitamin C: 61mg | Calcium: 32mg | Iron: 1mg