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Pineapple Kiwi Salad with Toasted Coconut and Lime-Honey Dressing Recipe

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4.3 from 83 reviews

A refreshing and vibrant Pineapple Kiwi Salad featuring juicy pineapple and kiwi pieces tossed with lime-honey dressing, fresh mint, and topped with toasted shredded coconut for a tropical twist. This easy-to-make fruit salad is perfect for a light snack, side dish, or a healthy dessert.

Ingredients

Salad Ingredients

  • ¼ cup shredded coconut
  • 1 large fresh pineapple, cubed
  • 4 kiwis, peeled and sliced
  • 8-10 fresh mint leaves, thinly sliced (julienned)

Dressing

  • 2 limes (zested and juiced)
  • 2 tablespoons honey

Instructions

  1. Toast the Coconut: In a skillet over medium-low heat, add shredded coconut. Cook, stirring frequently, until the coconut is lightly browned and fragrant, about 3-5 minutes. Remove from heat and set aside to cool.
  2. Prepare the Fruit: Cube the pineapple and place it in a large bowl. Slice each kiwi in half and use a spoon to scoop the flesh from the peel. Cut the kiwi into bite-sized pieces and add to the bowl. Gently roll the mint leaves together and thinly slice them (julienne), then add to the fruit bowl.
  3. Make the Dressing: In a separate small bowl, zest and juice both limes. Add 2 tablespoons of honey and whisk until nicely combined.
  4. Toss the Salad: Pour the lime-honey dressing over the fruit mixture. Toss gently to ensure all pieces are coated. Cover and refrigerate the salad until ready to serve to let the flavors meld.
  5. Serve: Just before serving, sprinkle the toasted coconut evenly over the top of the salad for added texture and flavor.

Notes

  • For extra freshness, use ripe pineapples and kiwi to enhance sweetness.
  • Honey can be substituted with agave syrup for a vegan option.
  • Keep the toasted coconut stored in an airtight container if making ahead to retain crispness.
  • This salad is best served chilled and consumed within 1-2 days for optimal taste and texture.