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Mexican Pineapple Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant Mexican pineapple salad is a refreshing celebration of contrasting textures and bright, tropical flavours. The natural sweetness of ripe pineapple pairs beautifully with the mild, nutty crunch of jicama and the buttery richness of fresh avocado. A simple dressing of olive oil and white vinegar provides a sharp, clean finish that cuts through the fruit, while thinly sliced red onions add a gentle savoury bite to every mouthful.

As a versatile vegan dish, this salad is an excellent choice for summer barbecues, garden parties, or as a light accompaniment to spicy tacos and grilled mains. It is naturally healthy, packed with vitamins, and takes mere minutes to assemble. Serve it chilled for a cooling side that brings a delicious taste of sunshine to your table, whether you are hosting guests or enjoying a quick midweek lunch.

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Ingredients for Mexican Pineapple Salad

  • 1 (3-pound) pineapple, peeled and diced

  • 230g jicama, peeled and cut into 1/4-inch pieces

  • 1 (7-to 230g ) avocado, cut into cubes

  • 1 small red onion, thinly sliced (120ml )

  • 2 tablespoons olive oil

  • 1 tablespoon distilled white vinegar

How to make Mexican Pineapple Salad

Toss together all ingredients with 3/4 teaspoons salt and 1/2 teaspoons pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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