Best 4 Spinach Pineapple Salad Recipes
Indulge in a tropical twist to your next salad with the vibrant Spinach Pineapple Salad. This refreshing dish combines the juicy sweetness of pineapple, the tender crunch of spinach, and a medley of zesty ingredients for a burst of flavor in every bite. Choose from three variations to suit your taste preferences: a classic Spinach Pineapple Salad, a tangy Spinach Pineapple Salad with Poppy Seed Dressing, or a creamy Spinach Pineapple Salad with Coconut Dressing. Each recipe offers a unique flavor profile to tantalize your taste buds. Whether you're seeking a light and healthy side dish, a delightful vegetarian main course, or a refreshing addition to your summer cookouts, these Spinach Pineapple Salads are sure to impress.
Let's cook with our recipes!
GRILLED AHI TUNA & PINEAPPLE SPINACH SALAD #A1
A.1. Original Sauce Recipe Contest Entry. Light and refreshing organic baby spinach leaves tossed with shallot vinaigrette topped with juicy seared Ahi tuna & pineapple, sliced red onion, crumbled goat cheese and walnuts.
Provided by Kim Marie C.
Categories Sauces
Time 33m
Yield 4 Kebobs, 4 serving(s)
Number Of Ingredients 15
Steps:
- Make tuna marinade-Whisk 1/4 cup olive oil (reserve the rest for vinaigrette) with the A1 and Sriracha sauces.
- Cut tuna into 16-1 1/2 inch cubes, place in zipper sealed bag, pour 2/3 cup of marinade over tuna (reserve rest to brush on pineapple later), make sure all pieces are coated, close bag and lay flat in refrigerator for 30 minutes (turn bag over after 1st 15 minutes).
- Vinaigrette for spinach-Whisk red wine vinegar, 1/2 cup olive oil, honey, lemon juice, shallots, salt & pepper until emulsified. Put to side for use later.
- Slice red onion pieces in half and separate. Put to side.
- Rub vegetable oil on grill surface with paper towel, preheat grill on high for 5 minutes.
- Use 4 metal skewers each will have 5 tuna cubes and 4 pineapple cubes when complete, starting with a piece of tuna first alternate tuna and pineapple cubes. Brush the pineapple with the remaining marinade from earlier.
- Sear kebobs 3-4 minutes on each side and remove from grill promptly. Remove from skewers as soon as they are cool enough to handle. Put to side.
- Toss spinach with vinaigrette and place on serving dish, distribute red onion slices, crumble goat cheese on top, add seared tuna & pineapple cubes, top with crumbled walnuts. Serve immediately.
SPINACH SALAD WITH CHICKEN AND PINEAPPLE SALSA
I had left over grilled chicken and some pineapple salsa, so I threw these things together. You can use rotisserie chicken and/or peach salsa instead. Eliminate the tequila if you don't want to use alcohol. Prep time includes marinating the pineapple.
Provided by Carolyn Haas
Categories Chicken Salads
Time 50m
Number Of Ingredients 14
Steps:
- 1. For Pineapple Salsa: marinade pineapple in a small bowl with the tequila, half the lime juice and the brown sugar for at least 1/2 hour.
- 2. Heat skillet with coconut oil, add pineapple. Saute on medium-hot until pineapple has browned a bit, turning so each side gets browned. Remove from pan.
- 3. Mix cooled pineapple, onion and pepper together in a small bowl. Add cilantro, olive oil, the rest of the lime juice, salt and pepper.
- 4. If you don't have left-over chicken, pan-fry or grill the chicken, seasoned with salt and pepper while pineapple is marinating.
- 5. Dice or shred chicken into bite-sized pieces.
- 6. For the salad: Divide spinach between 4 large salad bowls. Top with chicken and pineapple salsa. Drizzle each portion with vinaigrette.
SPINACH-PINEAPPLE SALAD
A refreshingly light, tangy side salad. The original recipe is from the Organic Authority. I served this to add a light touch to a meal of ribs and coleslaw. Everyone really enjoyed it.
Provided by ReluctantCook
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss together salad ingredients in a large bowl.
- Whisk dressing ingredients in a small cruet.
- Chill both, separately, for 30 minutes.
- To serve, pour dressing over salad, toss together.
PINEAPPLE SPINACH SALAD
Steps:
- Make sure your ratio of "accessories" to spinach isn't too much, these are just meant to enhance the salad. Salad's pretty self explanatory, add the ingredients up in a bowl and toss with the vinaigrette
Tips:
- Use fresh ingredients: Fresh spinach, pineapple, and red onion will give your salad the best flavor and texture.
- Choose a ripe pineapple: A ripe pineapple will be sweet and juicy. Look for a pineapple with a golden-yellow color and a slightly fragrant smell.
- Cut the pineapple correctly: To cut a pineapple, first cut off the top and bottom. Then, cut the pineapple in half lengthwise. Remove the core and cut the pineapple into bite-sized pieces.
- Toast the almonds: Toasting the almonds will give them a nutty flavor and make them more crunchy. To toast the almonds, spread them in a single layer on a baking sheet and bake them at 350 degrees Fahrenheit for 5-7 minutes, or until they are golden brown.
- Use a light dressing: A light dressing will allow the flavors of the salad to shine through. A simple vinaigrette or a honey mustard dressing would be a good choice.
Conclusion:
Spinach Pineapple Salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet, tangy, and crunchy flavors, this salad is sure to be a hit.
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