Pineapple-Mango Coconut Salad with Lime Dressing
A vibrant fruit medley of pineapple and mango tossed in a zesty coconut-lime dressing, ideal for a refreshing side or light meal. This salad recipe, ready in about 20 minutes, pairs fresh pineapple chunks, fresh mango chunks, unsweetened 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 180 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 (1-inch cubes) fresh pineapple chunks
- 1 cup (1-inch cubes) fresh mango chunks
- 1/4 cup unsweetened shredded coconut
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1/4 cup plain Greek yogurt
- pinch salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1 cup fresh pineapple chunks, 1 cup fresh mango chunks, and 1/4 cup unsweetened shredded coconut; gently toss to mix.
- Step 2: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tbsp honey, 1/4 cup plain Greek yogurt, and a pinch of salt until smooth and emulsified.
- Step 3: Pour the dressing over the fruit mixture and toss gently until all pieces are evenly coated, then chill for at least 30 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Pineapple-Mango Coconut Salad with Lime Dressing take to make?
Total time is about 20 minutes (20 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 with Lime Dressing?
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 chunks from drying out.
Can I substitute ingredients in Pineapple-Mango Coconut Salad with Lime 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 Pineapple-Mango Coconut Salad with Lime 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.
What goes well with Pineapple-Mango Coconut Salad with Lime Dressing?
International salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
