Simple zesty pineapple salad – High in Vitamin C

This zesty pineapple salad is inspired by a famous traditional pineapple salad from Malaysia, my home country. In Malaysia and its neighboring countries, Singapore and Indonesia, this salad is known as “acar”.

My mom often made this sweet and sour pineapple salad as a side dish, especially during festive days or gatherings. It pairs perfectly with traditional Malaysian dishes like oily rice, chicken, and beef curry.

But we also enjoy it as a quick side dish salad, especially when we have a whole fresh pineapple stocked up. As the first daughter in a family who was expected to help when she cooked, I was often the one who prepared the side dishes—including this pineapple salad.

Now that I’m a cook in my own kitchen, making this pineapple salad is second nature to me. So, if a 15-year-old me could make this salad, it would surely be easy for you, too!

About this recipe

Sweet & sour but no-sugar

Unlike most pineapple salads you can see online, this recipe skips the added sugar. Pineapple is used in both solid and liquid form.

It’s a healthier twist bursting with vitamin C and antioxidants, proving that you don’t need white sugar to make a delicious salad.

High in vitamins – C and antioxidant properties

As you may know, pineapple are rich in vitamins and minerals, especially vitamin C. This powerful antioxidant is known for its ability to lower the risk of various diseases.

Not only is pineapple low in calories, but it is also highly nutritious. Just 1 cup of raw pineapple chunks contains:

• Calories – 82.5 kcal
• Vitamin C – 78.9 mg
• Fiber – 2.31 g
• Vitamin B6 – 0.185 mg
• Manganese – 1.53 mg
• Magnesium – 19.8 mg
• Copper – 0.181 mg

Source – USDA

The recipe uses pineapple chunks and unfiltered freshly pressed pineapple juice as a sweetener. Bell pepper and lime are also among the vegetables high in Vitamin C.

Easy to make

This pineapple salad is easy to make, even if you feel hopeless with your cutting skills. Thanks to the invention of the slicer, you can use it to cut most of the ingredients in this salad. Plus, the ingredients used in this salad are mostly staples and easy to find at your local grocery store.

Pair well with many foods.

Just like tomato and cucumber salad, this pineapple salad goes great with pretty much every dish. Especially if you like a touch of sweetness to balance out other flavors in your dishes.

Ingredients to make pineapple salad – with substitutions

Ripe pineapple.

The flavor of this pineapple salad relies heavily on the quality of the pineapple you use. So I suggest using fresh and ripe pineapple to benefit not only from the vitamins but also from the juiciness and sweetness.

However, if canned pineapple is all you have in stock, go ahead and use it. Just drain them well to remove all the extra liquid before you cut it and mix them with other ingredients.

I also added 2 tablespoons of freshly pressed pineapple juice that I froze into a cube instead of white sugar. So, spare half a cup of cut pineapple, either fresh or canned, to make the juice.

Do not use frozen pineapple, as it tends to release excess water. Since this salad can be juicy, you don’t want to add extra water.

Japanese cucumber

The cucumber adds a refreshing coolness that balances out the pineapple’s sweet and sour flavors. This combo is perfect for a hot summer day.

In this recipe, I use Japanese cucumbers because they are crunchy and have tiny seeds. I love the extra texture they bring to salads.

I leave the skin on for the extra fiber, but if you’re not a fan, feel free to peel it off.

Bell pepper

In this recipe, I use red bell pepper to bring more color to the salad. When it comes to salad, I like to include a variety of colors, as different colored veggies offer different nutrients for your body.

The color is a personal preference, and of course, you can use any color of the pepper. My mom’s original recipe used red chili, and it definitely comes with the heat.

But I chose bell pepper instead because it has more vitamins and is not spicy like chili. In this recipe, you will only need a quarter of a bell pepper.

Shallots

Shallot adds a sharper sensation to the salad, which brings most salads to another level. It is also small, so since I’m making salad in smaller batch, I can use the whole piece rather than save the leftover for later. If you don’t have shallot, red onion works well too.

Carrot

I use one whole carrot in this recipe, and since this salad is raw, I prefer to peel the skin off. Slice them with a slicer and then cut them in half moon shape, just like the cucumber.

Vinegar

I use natural white vinegar in this recipe, just like my mom always did. White vinegar doesn’t have a strong aroma like apple cider or other vinegar, so it’s perfect for this salad.

According to my husband, who loves sour food, white vinegar is less pungent than apple cider or grape vinegar. So, if you prefer a certain level of acidity, aroma and taste in vinegar, feel free to experiment them!

Lime

Green lime in this recipe balances the sweetness of the pineapple while adding a tangy kick to your pineapple salad.

You can opt for lemon, of course, but I like to add green lime because of the wonderful aroma and flavor. Plus, lime is packed with vitamin C, so adding this salad gives an extra boost of nutrition!

How to make pineapple salad

Step 1. Thinly slice the pineapple, cucumber, bell pepper, carrot, and shallots. I prefer to use a slicer, as it saves my time and results in nicely thin slices. You may do the same!

Step2. Toss them together in a bowl.

Step 3. In a separate bowl, mix the pineapple juice, salt, vinegar, and freshly squeezed lime juice together into the bowl.

Step 4. Pour them into a salad bowl, mix everything with a spatula, and serve.

Storage guide

For the leftovers, cover the salad properly and store it in the refrigerator. I like to use a silicon rubber lid for bowls so I don’t have to transfer them into a separate container.

To maintain its best quality, consume this salad within 3 days. Due to the vinaigrette and the natural moisture released by the sliced cucumber and pineapple, it may become watery over time.

Make it spicy by adding a thinly sliced bird’s eye chili or habanero pepper.

How to cut fresh pineapple

1. Cut off the leafy crown. You will need a big knife for this.
2. Cut off 1 inch from the hard bottom part of the pineapple.
3. Stand the pineapple upright and slice off the rough skin from the top to the bottom.
4. Remove the remaining bits of greens if necessary.
5. Using a smaller knife, remove the spiky core of the pineapple by making a V-shaped cut along the diagonal lines formed by the “eyes’ of the pineapple.
6. Continue making these cuts around the pineapple until all the cores are removed.
7. Cut the pineapple in half lengthwise.
8. Cut each half into quarters.
9. You should now have four wedges of pineapple.
10. Stand each wedge upright and remove the hard tip.
11. It’s all clean and ready to be sliced in chunks or slices.
12. Slice the wedges thinly. If necessary, cut them shorter, and they are ready to be used and stored.

Frequently asked question

How to store pineapple salad?

Always store the pineapple salad in an airtight container in the refrigerator. This salad tends to release more liquid over time, so it should be consumed within 3 days of being made.

What can I serve with pineapple salad?

You can serve it with almost any food—whether as a side to your barbeque dishes or as a salad to accompany your rice dishes. Since this zesty pineapple salad is tangy, it will be a great pair with seafood dishes, as it can help cleanse your palate from the fishy taste.

Other salad recipes you might like

• Thai Mango salad
• Mediterranean cucumber and tomato salad – Maman’s Shirazi
• Persian-style sumac salad
• Vietnamese fresh salad roll
• Mediterranean parsley and tomato salad

 

🥣 Did you try this recipe? Let me know your thoughts in the comment below.