Rum-Infused Pineapple and Mango Salad
A vibrant tropical salad featuring fresh pineapple and mango tossed in a citrus-rum vinaigrette, finished with toasted coconut for a sweet-savory crunch. This tropical-inspired salads ready in about 18 minutes pairs diced fresh pineapple, diced fresh mango, 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 145 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 diced fresh pineapple
- 1 cup diced fresh mango
- 1/4 cup unsweetened shredded coconut
- 2 tbsp dark rum
- 1 tbsp fresh lime juice
- 1 tsp honey
- 1 tbsp extra-virgin olive oil
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp dark rum, 1 tbsp fresh lime juice, 1 tsp honey, and 1 tbsp extra-virgin olive oil until fully emulsified.
- Step 2: Place 1 cup diced fresh pineapple and 1 cup diced fresh mango in a medium bowl, then pour the rum vinaigrette over the fruit, gently tossing to coat evenly.
- Step 3: Toast 1/4 cup unsweetened shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden and fragrant, then sprinkle over the salad just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Infused Pineapple and Mango Salad take to make?
Total time is about 18 minutes (15 min prep + 3 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 Rum-Infused Pineapple and Mango 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 diced fresh pineapple from drying out.
Can I substitute ingredients in Rum-Infused Pineapple and Mango 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 Rum-Infused Pineapple and Mango 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.
What goes well with Rum-Infused Pineapple and Mango Salad?
Tropical 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
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
