Savory Pineapple Salad {Paleo}

Share on Pinterest
Share with your friends


Savory Pineapple Salad

Most of us go through phases…

For example, I’ll go through the same routine for months, and then suddenly wake up one day and decide I want to completely switch up my workout program, rearrange the bedroom furniture, and – you know what else? – have broiled fish with roasted vegetables for breakfast. (Yeah, weird.)

For me, there’s no telling what causes it, but sometimes change feels really good, especially when it comes to food.

What better way to snap out of a tired old food rut than to either try something new or revisit something you love but haven’t had in a while?

Savory Pineapple Salad 2

Speaking of which, I’ve had a real thing for pineapple lately.

I’ve always loved its tangy sweetness and exotic smell, but lately, I don’t know…I feel like I’ve been discovering pineapple all over again. I’ve been finding new ways to enjoy it, like this savory salad.

Here are a few suggestions for this salad if you want to give it a try, but you’re wondering how to serve it:

  • Make it into a meal by adding a can of rinsed, drained black beans and serving it on a bed of lettuce.
  • Eat it as a side salad along with a summer meal of grilled chicken or fish.
  • Use it as a relish to top grilled chicken, fish, or even hot dogs or sausage.
  • Chop the ingredients a bit smaller and use it as salsa for dipping corn chips.

If you want more info on all things pineapple, check out Cooking Light’s seasonal guide to pineapple!

Savory Pineapple Salad 3

Savory Pineapple Salad {Paleo}
Prep time: 
Total time: 
Yield: 2 to 4 servings
  • 1 (15 oz/435 g) can pineapple chunks in 100% pineapple juice, drained with 1 tablespoon juice reserved (see Note below)
  • 2 Persian cucumbers (or ⅔ of an English cucumber), chopped
  • ½ small-medium white onion, thinly sliced
  • 1 cup fresh mint leaves
  • 1 tablespoon pineapple juice (reserved from the canned pineapple)
  • 1 tablespoon fresh lime juice
  • 2 teaspoons extra-virgin olive oil
  • ¼-1/2 teaspoon crushed red pepper flakes (more or less to taste)
  • ¼ teaspoon sea salt
  1. Gently stir together all ingredients in a large bowl.
  2. Serve.
To Use Fresh Pineapple: Chop the pineapple in chunks and use the same amount; omit the pineapple juice and instead add a drizzle of honey to taste if your pineapple isn’t that sweet.

To Make This Salad Ahead: Toss together everything except for the mint leaves up to a day in advance and store refrigerated; toss in the mint leaves right before serving.

Share on Pinterest
Share with your friends



  1. says

    I had to LOL when I read that you sometimes eat broiled fish and roasted veggies for breakfast, because I’ve done that a time or two, myself. Sometimes that’s all you’re in the mood for!

    This is definitely a beautiful salad to mix things up! Love it!

  2. Barbara Leckstein says

    Last summer I fell into pickling pineapple and using it as a side with a lot of spicy Thai, Korean and Jamaican jerk style mains. It is a great contrast to the heat, cooling yet spicy in its own way.

    Thanks for showing an addition to the summer routine.

  3. says

    Faith, you rock! I’ve got a bag of frozen organic pineapple so this will be a dream. It’s 112 in the shade here, so anything that’s cool & easy works for me! I’m cool & easy, lol…I had grilled scallops & roasted red pepper pasta, w/baby spinach sauce for din-din tonight! It was delightful, if I don’t say so myself! I’ve been huge into strawberry & spinach salad w/apple; dried cranberries; walnuts; feta; pinch of toasted coconut & coconut oil w/fig balsamic vinegar. So pretty & light & yummy OH MY…love ya baby girl, Andrea

Leave a Reply

Your email address will not be published. Required fields are marked *


Rate this recipe: