Pineapple Salad
Pineapple salad is a delightful dish to serve at breakfast, lunch, dinner, or even dessert. Fresh pineapple chunks are enhanced by chopped cashews and toasted coconut chips for a tropical treat that's easy on the budget.
Servings: 6
Calories: 117kcal
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.
Notes
Nutritional values are approximate and based on ⅙ the recipe. Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
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.
Nutrition
Calories: 117kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 212mg | Fiber: 3g | Sugar: 15g | Vitamin A: 87IU | Vitamin C: 72mg | Calcium: 22mg | Iron: 1mg
