Tropical Pineapple Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 -6
Author Chelsea


  • 1 package (10 ounces) romaine lettuce
  • 1 cup canned pineapple tidbits or fresh chopped pineapple
  • 1 can mandarin oranges
  • 1/2 cup chopped macadamia nuts toasted
  • 1/3 cup flaked coconut toasted
  • 2-3 green onions
  • 1 red bell pepper


  • 1/3 cup canned 100% Pineapple Juice
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt


  1. Chop the romaine lettuce into small pieces to allow for more absorption of the dressing.
  2. Thoroughly drain the pineapple and mandarin oranges. Add to the salad.
  3. Lightly toast the macadamia nuts and coconut. (See last paragraph of post for directions).
  4. Add to the salad.
  5. Finely chop the green onions and bell pepper (remove stems and seeds) and add to the salad.
  6. Combine all of the dressing ingredients in a mason jar, seal, and shake well to combine. The dressing is extremely thin/watery (there is nothing like mayo or dijon mustard to thicken it up), but it's super delicious. Just make sure to dress after serving out the salad and it sticks to the lettuce quite well.
  7. Only dress what you will eat as the dressing will make the salad soggy if it sits for a long time.
  8. Enjoy!