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Easy Asian Pineapple Salad Recipe with Coconut and Peanut

Easy Asian Pineapple Salad with Coconut and Peanut

Fresh pineapple, herbs, red onion, toasted coconut, and roasted peanuts are tossed with a lively lime dressing for a refreshing Asian-inspired side salad.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 4 cups Fresh pineapple, peeled, cored, and cut into bite-size pieces
  • 1/2 cup Roasted unsalted peanuts, roughly chopped
  • 1/3 cup Unsweetened shredded coconut
  • 1/4 cup Red onion or shallot, finely sliced
  • 1/4 cup Fresh cilantro leaves, chopped
  • 1 small chili Small red chili, thinly sliced
Dressing
  • 2 tablespoons Fresh lime juice
  • 1 tablespoon Fish sauce
  • 1 tablespoon Light brown sugar or honey
  • 1 teaspoon Toasted sesame oil
  • 1 small clove Small garlic clove, finely grated or minced
  • 1 teaspoon Fresh ginger, finely grated
  • 1/4 teaspoon Salt, or to taste

Method
 

Step-by-Step
  1. If desired, dry-toast the shredded coconut in a skillet over medium-low heat for 2–3 minutes, stirring frequently, until lightly golden. Transfer it to a plate to cool, and toast the peanuts for 2–3 minutes if they are not already roasted.
  2. Whisk together the lime juice, fish sauce, brown sugar or honey, toasted sesame oil, garlic, ginger, and salt. Stir in the sliced chili, or use 1/4 teaspoon red-pepper flakes instead.
  3. Place the pineapple, red onion, and cilantro in a large bowl. Pour the dressing over the mixture and toss gently so the pineapple pieces remain intact.
  4. Let the salad stand for 5–10 minutes so the flavors combine. Fold in half of the peanuts and coconut, then scatter the remainder over the top and serve immediately.

Notes

Use ripe but firm pineapple to prevent excess juice. For a vegetarian version, replace the fish sauce with soy sauce or tamari and add an extra pinch of salt if needed. Fresh mint or Thai basil can replace some or all of the cilantro.