Mai Tai-Infused Pineapple Coconut Salad
A vibrant salad featuring fresh pineapple and mango tossed in a Mai Tai-inspired vinaigrette, celebrating Tiki culture's love for tropical flavors. This Tropical-inspired salad recipe, ready in about 20 minutes, pairs pineapple, mango, mixed greens 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 285 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.
Ingredients
- 2 cups pineapple
- 1 cup mango
- 4 cups mixed greens
- 1/3 cup toasted coconut flakes
- 1/4 cup fresh mint
- 1 lime
- 1 tbsp dark rum
- 1 tsp agave syrup
- 2 tbsp extra-virgin olive oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Chop 2 cups pineapple and 1 cup mango into 1/2-inch cubes. Finely chop 1/4 cup fresh mint leaves. Place all chopped fruit and mint in a large bowl.
- Step 2: Zest and juice 1 lime into a small bowl. Add 1 tbsp dark rum and 1 tsp agave syrup, then whisk in 2 tbsp extra-virgin olive oil until emulsified and smooth.
- Step 3: Pour the dressing over the fruit mixture and toss gently until evenly coated. Add 4 cups mixed greens and 1/3 cup toasted coconut flakes, then toss again just until greens are lightly coated and the salad is vibrant and fragrant.
