Charred Pineapple and Jicama Salad with Lime-Chili Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 salads (vegan, gluten free) ready in about 25 minutes blends jicama, peeled and julienned, red bell pepper, finely diced, fresh cilantro, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add the charred pineapple to the jicama mixture and pour the lime-chili dressing over the salad. Toss gently to combine.
  5. Step 5: Sprinkle 1/4 cup toasted pepitas over the top before serving for a crunchy texture.

Equipment for this recipe

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Frequently asked questions

How long does Charred Pineapple and Jicama Salad with Lime-Chili Dressing take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Charred Pineapple and Jicama Salad with Lime-Chili Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Charred Pineapple and Jicama Salad with Lime-Chili Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Pineapple and Jicama Salad with Lime-Chili Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Pineapple and Jicama Salad with Lime-Chili Dressing vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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