Description
This Pineapple Kiwi Salad is a refreshing tropical mix of juicy pineapple, tangy kiwi, fresh mint, and a sweet honey lime dressing, finished with crunchy toasted coconut for the perfect light side or dessert.
Ingredients
Scale
- ¼ cup shredded coconut
- 1 large fresh pineapple, cubed
- 4 kiwis, peeled and sliced
- 8–10 fresh mint leaves, thinly sliced
- Zest and juice of 2 limes
- 2 tablespoons honey
Instructions
- In a skillet over medium-low heat, add shredded coconut and toast, stirring frequently, until lightly golden (about 3–5 minutes). Remove from heat and set aside.
- Place cubed pineapple into a large mixing bowl.
- Slice kiwis into bite-sized pieces and add to the bowl.
- Roll and thinly slice mint leaves, then add to the fruit mixture.
- In a small bowl, whisk together lime zest, lime juice, and honey until well combined.
- Pour the dressing over the fruit and gently toss to coat evenly.
- Cover and refrigerate until ready to serve.
- Just before serving, sprinkle toasted coconut over the top for added crunch.
Notes
- Toast coconut carefully—it can burn quickly.
- For best flavor, chill the salad for at least 20–30 minutes before serving.
- Add coconut just before serving to keep it crisp.
- You can substitute honey with maple syrup for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad / Side Dish
- Method: No-Cook (with light toasting)
- Cuisine: American / Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 22 g
- Sodium: 5 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 0 mg