Best 5 Thai Pineapple Salad Recipes
As one of the most popular dishes in Thailand, Thai pineapple salad has won the hearts of food enthusiasts worldwide with its sweet, spicy, and tangy flavor profile. Served as a refreshing appetizer or side, it features the vibrant flavors of fresh pineapple, various herbs, and a tantalizing dressing made with fish sauce, lime juice, and chili peppers. The combination of sweet pineapple, crunchy vegetables, and bold flavors creates a delectable salad that is sure to impress your taste buds. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the steps of creating an authentic and delicious Thai pineapple salad in the comfort of your own kitchen.
Here are our top 5 tried and tested recipes!
THAI CUCUMBER AND PINEAPPLE SALAD
Pineapples were on sale this weekend, and while looking for a recipe to use it, I ran across this one posted on the Closet Cooking blog. It's slightly modified from the posted version. A great refreshing summertime salad.
Provided by PanNan
Categories Pineapple
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the pineapple, cucumber, green onions, cilantro and mint in a large bowl.
- Mix the fish sauce, lime juice, sugar and chili in a small bowl.
- Toss the dressing into the salad and stir lightly to coat.
- Serve garnished with chopped roasted peanuts.
THAI CHICKEN, MANGO & PINEAPPLE SALAD
I got this from the Disney Family Fun website - and it is DELICIOUS!! They say: "Grilled chicken and tropical fruits seasoned with a citrusy curry sauce give this colorful salad plenty of kid appeal. It makes a great lunch or a light dinner as is, or you can create a heartier meal by serving the meat and fruit with steamed rice and side salads."
Provided by Sooz Cooks
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container (I SAVED 1 CUP AS THIS MADE A LOT OF MARINADE AND I USED MORE GREENS).
- In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
- Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.
- Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.
Nutrition Facts : Calories 564.3, Fat 32.2, SaturatedFat 20.2, Cholesterol 92.8, Sodium 165.9, Carbohydrate 37.8, Fiber 6, Sugar 28.1, Protein 35.1
THAI PINEAPPLE SALAD
This is from Betty Crocker's International Cookbook. The fruit is tossed with a mild dressing, and it's intended as a side dish that will offset some of the more fiery main dishes for which Thai cuisine is so well known.
Provided by Northwestgal
Categories Pineapple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar; set aside.
- Place pineapple chunks, apple and green onions in bowl. Add the dressing and toss well.
- Place romaine in a shallow bowl, and mound the fruit mixture in the center.
THAI PINEAPPLE SALAD
This unusual fruit salad, tossed with a soy sauce dressing, provides a pleasing accent to hearty Asian foods.
Provided by JackieOhNo
Categories Pineapple
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Shake oil, lemon juice, soy sauce, and brown sugar in a tightly covered jar.
- Twist top from pineapple; cut pineapple into quarters. Cut fruit from rind; remove core and any "eyes". Slice each quarter lengthwise; cut crosswise into chunks.
- Toss pineapple chunks, apple and green onions with dressing. Place romaine in shallow bowl; mound fruit mixture in center.
THAI PINEAPPLE SALAD
In this recipe, the fruit is tossed with a mild dressing to create a a refreshing side dish that will offset some of the more fiery main dishes for which Thai cuisine is so well known.
Provided by Vickie Parks
Categories Lettuce Salads
Time 15m
Number Of Ingredients 8
Steps:
- 1. Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar; set aside.
- 2. Place pineapple chunks, apple and green onions in a medium bowl. Add the dressing and toss well.
- 3. Place romaine in a shallow bowl, and mound the fruit mixture in the center. Serve immediately.
Tips:
- Choose a ripe pineapple for the best flavor. A ripe pineapple will have a golden yellow color and a slightly sweet smell.
- Use a sharp knife to cut the pineapple. This will help prevent the fruit from becoming bruised or crushed.
- If you are using canned pineapple, be sure to drain it well before adding it to the salad.
- Add the peanuts and crispy shallots just before serving to keep them crunchy.
- Serve the salad immediately or chill it for later. The salad will keep well in the refrigerator for up to 3 days.
Conclusion:
Thai pineapple salad is a refreshing and flavorful dish that is perfect for a summer meal. The combination of sweet, sour, and salty flavors is sure to please everyone at your table. With its beautiful presentation and delicious taste, this salad is sure to be a hit at your next party or potluck.
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