Pineapple and Jicama Salad with Lime-Chili Dressing

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 developed and reviewed.

A refreshing salad blending sweet pineapple and crunchy jicama, tossed in a zesty lime and chili dressing for a vibrant appetizer or side. This Caribbean-inspired salad recipe, ready in about 15 minutes, pairs Fresh pineapple, Jicama, Red bell pepper 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 150 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 Serves 4 Caribbean cuisine 150 cal/serving

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Ingredients

2 cups diced Fresh pineapple
1 cup peeled and julienned Jicama
1/2 cup julienned Red bell pepper
1/4 cup chopped Fresh cilantro
3 tbsp fresh Lime juice
1 tbsp Honey
1/2 tsp Chili powder
1/2 tsp Salt
2 tbsp Olive oil

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Instructions

Step 1: In a large bowl, combine 2 cups diced fresh pineapple, 1 cup peeled and julienned jicama, 1/2 cup julienned red bell pepper, and 1/4 cup chopped fresh cilantro.
Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 1 tbsp honey, 1/2 tsp chili powder, 1/2 tsp salt, and 2 tbsp olive oil until well emulsified.
Step 3: Pour the dressing over the pineapple mixture and toss gently to coat all ingredients evenly. Let sit for 10 minutes before serving to allow flavors to meld.