Charred Pineapple and Jicama Salad with Lime-Chili Dressing

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing and vibrant salad combining smoky charred pineapple, crisp jicama, and a zesty lime-chili dressing for a bright, tropical side. This Latin American-inspired salad recipe (vegan, gluten free), ready in about 25 minutes, pairs jicama, peeled and julienned, red bell pepper, finely diced, fresh cilantro, chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Latin American cuisine 180 cal/serving

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Ingredients

2 cups fresh pineapple, peeled and cut into 1-inch cubes
1 cup jicama, peeled and julienned
1/2 cup red bell pepper, finely diced
1/4 cup fresh cilantro, chopped
3 tbsp lime juice
1 tbsp honey
1/2 tsp chili powder
1/2 tsp salt
1 tbsp olive oil
1/4 cup toasted pepitas (pumpkin seeds)

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Instructions

Step 1: Heat a grill pan or outdoor grill to medium-high heat. Toss 2 cups fresh pineapple cubes with 1 tbsp olive oil. Grill pineapple pieces for 3-4 minutes per side until charred and caramelized.
Step 2: In a large bowl, combine 1 cup julienned jicama, 1/2 cup finely diced red bell pepper, and 1/4 cup chopped fresh cilantro.
Step 3: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp honey, 1/2 tsp chili powder, and 1/2 tsp salt until combined.
Step 4: Add the charred pineapple to the jicama mixture and pour the lime-chili dressing over the salad. Toss gently to combine.
Step 5: Sprinkle 1/4 cup toasted pepitas over the top before serving for a crunchy texture.