If you’re heading to a Memorial Day weekend picnic or party, here’s an easy, tasty and unique dish to bring – Thai Style Pineapple Salad. The juicy sweetness of the pineapple is balanced by salty peanuts and soy sauce, kicked up with a punch of chile and lime and flavored with refreshing cilantro. It’s the perfect summer salad. And since it’s been in the 90s the last few days, and there’s no sign of relief in the near future, I think it’s time to pull out our summer recipes.
I served this pineapple salad alongside tilapia in a coconut red curry sauce and rice with baby bok choy. The salad would also go well with other fish, chicken, beef or pork dishes, especially if they have an Asian influence. The original recipe included one tablespoon of chopped dried shrimp in the ingredients but my supermarket didn’t have any and I wasn’t about to drive another 20 minutes to find some. I’ve never cooked with dried shrimp so I wonder how that would change the flavor.
I plan to bring this salad to a party next weekend. No worries about being the third bowl of potato salad on the table! What are the chances of another pineapple salad showing up?
Thai Style Pineapple Salad
You’ll need medium and small bowls.
- 1 pineapple, peeled, cored and cut into chunks
- ½ fresh chile (or more), seeded and diced – I used a jalapeno because my Harris Teeter didn’t have any of those really hot skinny chile peppers.
- ½ bunch fresh cilantro, chopped
- ¼ cup roasted peanuts, finely chopped
- Zest of 1 lime
- Juice of ½ lime
- 1 teaspoon brown sugar
- 2 teaspoons soy sauce
- 1 teaspoon fish sauce
Place pineapple chunks in a medium bowl, and add chile, cilantro, peanuts and lime zest.
In a small bowl combine lime juice, brown sugar, soy sauce and fish sauce, and stir to combine until sugar is nearly dissolved. Pour over pineapple and with a large spoon, stir to combine and coat fruit with dressing.
Original recipe: Thai Style Pineapple Salad, A Mighty Appetite, Washington Post