Pineapple and Coconut Quinoa Salad

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A vibrant quinoa salad with tropical pineapple and creamy coconut flakes tossed in a lime-cilantro dressing. This Mediterranean-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs quinoa, water, pineapple chunks 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 260 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

• 1 cup, rinsed quinoa
• 2 cups water
• 1 cup, fresh or canned pineapple chunks
• 1/3 cup unsweetened shredded coconut
• 1/2 cup diced red bell pepper
• 2 sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
2. Step 2: In a large bowl, combine the cooled quinoa with 1 cup pineapple chunks, 1/3 cup unsweetened shredded coconut, 1/2 cup diced red bell pepper, 2 sliced green onions, and 1/4 cup chopped fresh cilantro.
3. Step 3: In a small bowl, whisk together 3 tablespoons lime juice, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
4. Step 4: Pour the dressing over the quinoa mixture and toss gently to combine all ingredients evenly. Chill for 20 minutes before serving to meld flavors.