Description
Pineapple Kiwi Salad is a bright, refreshing fruit salad made with juicy pineapple, sweet kiwi, fresh mint, and a honey-lime dressing. Finished with toasted coconut, it’s the perfect quick side dish, brunch addition, or light dessert that tastes like a tropical getaway.
Ingredients
Scale
- ¼ cup shredded coconut
- 1 large fresh pineapple, cubed
- 4 kiwis, peeled and sliced
- 8–10 fresh mint leaves, thinly sliced
- Zest of 2 limes
- Juice of 2 limes
- 2 tablespoons honey
Instructions
- Heat a skillet over medium-low heat. Add shredded coconut and toast, stirring frequently, for 3–5 minutes until lightly golden. Remove from heat and set aside to cool.
- Place cubed pineapple in a large mixing bowl.
- Slice each kiwi in half and scoop the fruit from the peel with a spoon. Cut into bite-size pieces and add to the bowl.
- Stack and roll mint leaves together, then thinly slice (julienne) and add to the fruit.
- In a small bowl, whisk together lime zest, lime juice, and honey until well combined.
- Pour the honey-lime 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.
Notes
- Toast the coconut carefully — it browns quickly.
- For best flavor, chill at least 30 minutes before serving.
- Add the toasted coconut right before serving to keep it crisp.
- You can substitute maple syrup for honey if preferred.
- Best enjoyed within 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish, Dessert
- Method: No-Cook (with stovetop toasting)
- Cuisine: American, Tropical
Nutrition
- Serving Size: 1 Serving
- Calories: 140 kcal
- Sugar: 20 g
- Sodium: 5 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg