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.
Recipe summary
Flavor/texture: Sweet pineapple, kiwi, and fresh mint are tossed in a sweet honey lime dressing and topped with crisp toasted coconut.
Easy to assemble: Have a fruit salad for a crowd ready in about 15 minutes!
Perfect for: Spring, summer, picnics, barbecues.
Goes great with: Shrimp Tacos with Jalapeño Slaw and Oven Roasted Brats with Onions and Peppers
You may also like: Spring Fruit Salad and Summer Fruit Salad
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Ingredients and substitutions
- Fruit - 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.
- Mint - Adds fresh flavor to the salad. I don't recommend omitting it.
- Lime juice - Adds citrusy flavor and coats the fruit to help keep it fresh. Could be substituted lemons if desired for a different flavor.
How to make pineapple kiwi salad
- Add shredded coconut to a skillet over medium-low heat.
- Stir frequently and cook for about 3 to 5 minutes or until lightly browned.
- Add pineapple, kiwi, and mint to a large bowl. In a separate bowl, combine dressing ingredients.
- Pour dressing over fruit and toss until coated. Top with toasted coconut and serve immediately.
Tips and tricks
Toast coconut 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.
Toast coconut 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.
Don't walk away - 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.
Zest, then juice - Zest your limes, then slice them in half and juice them.
Make ahead
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 its crunchy texture. Toasted coconut can be stored separately in a sealed container at room temperature for up to a month.
Frequently asked questions
Both ingredients work fine in this recipe. Keep in mind that sweetened coconut will make your finished salad slightly sweeter.
Prepared salad will keep for up to 3 days in the refrigerator. Toasted coconut will get soggy once mixed into the salad.
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📖 Recipe
Pineapple Kiwi Salad
Ingredients
- ¼ cup shredded coconut
- 1 large fresh pineapple
- 4 kiwis
- 8-10 fresh mint leaves
- 2 limes
- 2 tablespoons honey
Instructions
- 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.
Equipment Recommendations
Notes
- Coconut: Shredded coconut can be sweetened or unsweetened.
- Make ahead: 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.
- Storage: Prepared fruit salad will keep in the refrigerator for up to 3 days.
This was delicious. So good and refreshing! Such a great summer salad. Thank you for sharing.
Thank you Leslie!