Pineapple-Mango Coconut Salad
A bright, refreshing fruit salad with a coconut-lime dressing that captures the essence of island freshness. This tropical-inspired salads (vegetarian) ready in about 10 minutes pairs Fresh pineapple, Ripe mango, Shredded coconut 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.
Ingredients
- 1 cup Fresh pineapple
- 1 cup Ripe mango
- 1/4 cup Shredded coconut
- 1 tbsp Lime juice
- 1 tsp Honey
- 1/2 tsp Lime zest
- 2 tbsp Fresh cilantro
Instructions
- Step 1: In a large bowl, combine 1 cup cubed fresh pineapple, 1 cup cubed ripe mango, and 1/4 cup shredded coconut.
- Step 2: Whisk together 1 tbsp lime juice, 1 tsp honey, and 1/2 tsp lime zest until the honey dissolves, then pour over the fruit mixture; toss gently until evenly coated.
- Step 3: Sprinkle with 2 tbsp chopped fresh cilantro and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pineapple-Mango Coconut Salad take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pineapple-Mango Coconut Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh pineapple from drying out.
Can I substitute ingredients in Pineapple-Mango Coconut Salad?
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 Pineapple-Mango Coconut Salad 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 Pineapple-Mango Coconut Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
