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Pineapple Salad

 Pineapple Salad
This refreshing salad has a mildly tangy dressing that would complement most any entree. After enjoying a similar salad at a restaurant, I tried to re-create it at home. Adding sliced grilled chicken makes it a meal in itself.—Vickie Madrigal, Shreveport, Louisiana
6 ServingsPrep: 15 min. + cooling


  • 1 can (8 ounces) unsweetened pineapple slices
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1-1/2 teaspoons cider vinegar
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 6 cups torn romaine
  • 1/2 cup thinly sliced red onion


  • Drain pineapple, reserving juice. Cut slices in half; set aside. In a
  • jar with a tight-fitting lid, combine the oil, honey, vinegar, soy
  • sauce and reserved pineapple juice; shake well.
  • Refrigerate for at least 30 minutes. Combine the romaine, onion
  • slices and pineapple slices in a serving dish. Drizzle with
  • dressing; toss to coat. Yield: 6 servings.
Nutritional Facts: One serving (1 cup) equals 64 calories, 2 g fat (0.55 g saturated fat), 0 cholesterol, 59 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.