Got a craving for pineapple salad? This simple fruit salad made of pineapple chunks and toasted coconut and cashews is a fun alternative to old school pineapple fluff salad. It’s light and flavorful, a perfect fresh fruit dessert.
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I love to serve fresh fruit for dessert all year round. It’s a great alternative to cake and other baked goods. Berry Salad is delicious in summer and serving a Winter Fruit Tray is perfect for the colder months.
This pineapple salad recipe is always in season!
Since pineapples are typically imported for most of the US, it’s generally easy to find a fresh pineapple, but you can always used canned or frozen.
Even better, this pineapple salad can be served as a snack or a side dish at any meal of the day, breakfast, lunch, or dinner.
Ingredients
Here’s what you’ll need to make this easy pineapple recipe:
pineapple – I usually can buy a whole fresh pineapple at ALDI for about $2. It’s easy to cut pineapple into chunks or spears for your own recipes. In a pinch, you can use canned or frozen pineapple chunks for this recipe, though fresh has the best texture!
cashews – Whole roasted cashews are a nice complement to the sweet, juicy pineapple. You can use another type of nut if you prefer.
coconut chips – Coconut chips are large shavings of coconut, bigger than shredded coconut. You can buy them toasted or untoasted. I like to buy the unsweetened untoasted variety and toast them myself.
Step-by-Step Instructions
- If you need to toast the coconut, place the shaving in a pie plate or other heat-safe dish. Preheat the oven to 325 degrees.
- Place the pan in the oven and bake for 5 minutes, stirring once. Continue cooking until the coconut is golden brown. Watch it carefully as it can burn quickly.
- Allow the coconut to cool.
- Layer the pineapple chunks, cashews, and coconut chips on a serving platter or bowl. Do not stir.
- Serve immediately as the cashews and coconut will soften when mixed with the pineapple juice.
- If you’d like to prepare this ahead, mix the cashews and coconut in a small separate bowl and serve on the side as a topping.
Serving Suggestions
This Pineapple Salad Recipe is great served as a dessert, but it can be enjoyed any time of day, at breakfast, lunch, or dinner. It’s ideal to add to your list of Christmas Brunch Menu Ideas.
It’s good as an accompaniment to grilled chicken or fish. And it’s delicious atop whipped cottage cheese.
And if you have a true pining for pineapple fluff, stir in a carton of Cool Whip.
More Great Salads
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Pineapple Salad
Ingredients
- 1 pineapple peeled, cored, and cut into chunks
- ¼ cup coarsely chopped roasted and unsalted cashews
- ¼ cup toasted coconut chips
Instructions
To toast the coconut
- If you need to toast the coconut, place the shavings in a pie plate or other heat-safe dish. Preheat the oven to 325 degrees.
- Place the pan in the oven and bake for 5 minutes, stirring once. Continue cooking until the coconut is golden brown. Watch it carefully as it can burn quickly.
- Allow the coconut to cool.
To assemble the salad
- Layer ingredients on a serving platter or bowl. Do not stir.1 pineapple, ¼ cup coarsely chopped roasted and unsalted cashews, ¼ cup toasted coconut chips
- Serve immediately as the cashews and coconut will soften when mixed with the pineapple juice.
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