Make a bowl of pineapple kiwi salad for your next summer picnic. Fresh juicy pineapple and kiwi are coated in a sweet honey lime dressing and topped with crunchy toasted coconut.
Pineapple salad is a fantastic side dish for your next picnic or summer party. This cold fruit salad is easy to prepare and filled with bright, fresh flavor.
Cubed pineapple, kiwi, and fresh mint (so refreshing!) are tossed in a honey lime dressing and topped with toasted coconut. It will be the first dish to go at the barbecue!
Serve this pineapple kiwi salad alongside any pork, chicken, or seafood side dish. It makes a fantastic summer potluck dish (and is easy to double or triple!), or summer dinner side dish. Goes great with shrimp tacos and oven roasted brats.
Ingredients and substitutions
Fresh pineapple and kiwi can be substituted with your favorite fresh summer fruits, like strawberries, blueberries, watermelon, honeydew, grapes, and cantaloupe.
Shredded coconut can be unsweetened or sweetened - keep in mind that this will affect the sweetness of your fruit salad.
Honey can be substituted with maple syrup to make this side dish vegan.
How to toast coconut
Toasting coconut is easy to do at home using multiple methods.
In the oven: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and spread your shredded coconut into a single layer. Bake for 5 to 7 minutes, or until lightly browned. Toss your coconut once halfway through for more even color throughout.
On the stovetop: Add your shredded coconut to a skillet and warm over medium-low heat, stirring frequently, until lightly browned. Your coconut should brown in about 3 to 5 minutes.
The smaller pieces and bits around the edges will brown more quickly, so keep a close eye on your coconut and don't walk away.
Your fruit salad can be made a day ahead of time. Store it in a sealed container in the refrigerator and give it a toss just before serving.
Add the toasted coconut just before serving to maintain the crunchy texture. Toasted coconut can be stored separately in a sealed container at room temperature for up to a month.
What to serve with pineapple salad
Pineapple kiwi salad is the perfect side dish to serve at your next summer picnic, party, or dinner side dsih. It pairs particularly well with pork, chicken, and seafood. Here are a few of my favorite main dish pairings:
- Oven Baked Ribs
- Marmalade Glazed Ham
- Rotisserie Chicken Salad
- Baked Chicken Drumsticks
- Oven Roasted Brats
- Shrimp Tacos with Jalapeño Lime Slaw
- Easy Panko Crusted Salmon
Pineapple Kiwi Salad
- ¼ cup shredded coconut
- 1 large fresh pineapple
- 4 kiwis
- 8-10 fresh mint leaves
- 2 limes
- 2 tablespoons honey
- In a skillet over medium-low heat, add shredded coconut. Cook, stirring frequently, until coconut is lightly browned, about 3-5 minutes. Remove from heat and set aside.
- Cube pineapple and place into a large bowl. Slice each kiwi in half, then use a spoon to separate the fruit from the peel. Slice into bite size pieces and add to your bowl. Gently roll your mint leaves up together, thinly slice (julienne), and add to the bowl.
- In a separate bowl, zest and juice both limes. Add honey and whisk to combine. Pour over fruit and toss to coat. Cover and store in the refrigerator until ready to serve.
- Just before serving, sprinkle toasted coconut over fruit salad.
- Shredded coconut can be sweetened or unsweetened.
- Fruit salad can be made a day ahead and stored in a sealed container in the refrigerator until ready to serve.
- Store shredded coconut in a sealed container at room temperature for up to one month. Add coconut just before serving to keep its crunchy texture.
- Prepared fruit salad will keep in the refrigerator for up to 3 days.