Thai Pineapple Salad Recipes

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THAI PINEAPPLE SALAD



Thai pineapple salad image

Fish sauce and palm sugar can be found at any Asian market, they have such mouthwatering flavors that you don't have to worry about not using them again and again!

Provided by Chef Zissie

Categories     Salad     Side Dish

Number Of Ingredients 13

1/4 cup fish sauce
4 limes (juiced)
2 cloves garlic (peeled)
1/8 cup palm sugar
1/8 cup extra virgin olive oil
4 ounces butter lettuce (optional)
2 cucumbers (sliced)
3 scallions (sliced)
1 pineapple (sliced)
1 red bell pepper (sliced)
1 box bean sprouts
1/4 cup fresh mint (chopped (optional))
1/4 cup fresh cilantro (chopped (optional))

Steps:

  • In a food processor, blend the fish sauce, limes, garlic, palm sugar and olive oil until smooth.
  • Add the rest of the ingredients to a serving bowl and dress right before serve.

THAI PINEAPPLE SALAD



Thai Pineapple Salad image

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

1/3 cup olive oil or 1/3 cup vegetable oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1 -2 teaspoon packed brown sugar
1 small pineapple, cut into chunks
1 tart red apple, diced
3 green onions, sliced (with tops)
1 small bunch romaine lettuce, shredded

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



Thai Pineapple Salad image

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

1/2 cup olive oil or 1/2 cup vegetable oil
2 tablespoons lemon juice
1 tablespoon low sodium soy sauce
1 -2 teaspoon packed light brown sugar
1 small pineapple
1 tart red apple, diced
3 green onions, sliced (with tops)
1 small bunch romaine lettuce, shredded

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.

CUCUMBER PINEAPPLE THAI SALAD



Cucumber Pineapple Thai Salad image

To make an easy salad with cucumber and pineapple, simply toss the ingredients together with a simple homemade Thai salad dressing.

Provided by Darlene Schmidt

Categories     Lunch     Side Dish     Salad

Time 20m

Yield 8

Number Of Ingredients 15

1 to 1 1/2 cups pineapple (fresh or canned chunks)
1 English cucumber (or 1 medium field cucumber)
3 spring onions (sliced)
1 red bell pepper (sliced thinly or diced)
1/2 cup dry whole roasted unsalted peanuts (or cashews)
1 cup fresh coriander
1/2 cup fresh basil leaves (chopped if leaves are large)
For the Salad Dressing:
2 cloves garlic (minced)
1 red chili (de-seeded and minced, or 1 tsp. chili sauce )
1 tablespoon soy sauce
1 tablespoon fish sauce
Juice of 1/2 lime
2 teaspoon brown sugar
1/4 teaspoon shrimp paste or 1/2 tablespoon fish sauce

Steps:

  • Gather the ingredients.
  • Combine all salad dressing ingredients in a cup and set aside. Place pineapple chunks in a mixing bowl.
  • To prepare cucumber: Remove skin with a vegetable peeler , then cut the cucumber in half lengthwise. Slice these sections again lengthwise (several times if the cucumber is thick), then slice the other way to create cubes or chunks. Add these to the mixing bowl.
  • Slice red pepper thinly to create matchstick-like pieces. Add these to the mixing bowl.
  • Add sliced spring/green onion, plus the whole roasted peanuts.
  • Add most of the basil and coriander, putting aside a little of each for the garnish.
  • Pour over the salad dressing over and toss well.
  • Scoop salad onto a serving plate and top with the extra basil and coriander, plus a good sprinkling of nuts.
  • If desired, serve with lime wedges on the side.
  • Enjoy!

Nutrition Facts : Calories 88 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 381 mg, Sugar 6 g, Fat 5 g, ServingSize 8 servings, UnsaturatedFat 0 g

THAI CHICKEN AND PINEAPPLE SALAD WITH THAI CITRUS DRESSING



Thai Chicken and Pineapple Salad with Thai Citrus Dressing image

Provided by Food Network

Time 52m

Yield 6 servings

Number Of Ingredients 36

2 skinless chicken breasts
1 tablespoon Bill's Chile and Herbs Mix, recipe follows
1 onion, julienned
1 clove garlic, minced
1 cup stemmed and julienned shiitake mushrooms
1 teaspoon olive oil
6 leaves butter lettuce, washed
1 red bell pepper, stemmed, seeded, and julienned
2 scallions, cut on bias
1 zucchini, julienned
1 cup shredded red cabbage
2 tablespoons chopped fresh cilantro leaves
1 cup pineapple chunks in juice, drained
1 cup Thai Citrus Dressing, recipe follows
1 cup fresh squeezed tangerine juice, or orange juice
1 tablespoon fresh squeezed lime juice
3 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
1/2 teaspoon toasted sesame seed oil
1 pinch fresh ground pepper
1 teaspoon chile sauce (recommended: Sriracha Thai)
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon finely chopped fresh basil leaves
1 pinch Chinese five-spice powder
4 tablespoons chile powder
4 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon chipotle powder
1 tablespoon dried thyme
1 tablespoon dried tarragon
1 teaspoon dried dill weed
1/2 teaspoon dried sage
2 tablespoons Szechuan peppercorns, crushed
1 teaspoon cumin seed, crushed
1 tablespoon coriander seed, crushed

Steps:

  • Season chicken breasts and grill or bake. Cut chicken into thin julienne strips and set aside. In a hot saute pan over medium high heat saute the onion, garlic, and mushrooms with the oil, tossing, 2 minutes. Set aside. Wash the lettuce leaves, pat dry and place in the center of 6 salad plates. Toss the remaining ingredients with the dressing in a bowl. Add the chicken and sauteed veggies and mix well. Evenly divide the salad and center on the lettuce leaf. Garnish with a cilantro leaf. Serve chilled.
  • Mix all of the ingredients together and pour over desired salad, pasta or fruit. It's also great over freshly sliced cucumbers, zucchini, peaches, pears, or apples. Toss and chew!
  • Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container.

EASY SIRLOIN THAI SALAD



Easy Sirloin Thai Salad image

Tender Sirloin on a bed of crisp salad greens and fresh mango paired with avocado and bell peppers. All topped with a delicious Thai dressing.

Provided by Beef. It's What's for Dinner.

Categories     Trusted Brands: Recipes and Tips     Beef. It's What's for Dinner

Time 30m

Yield 4

Number Of Ingredients 15

1 (16 ounce) top sirloin steak boneless, cut 1 inch thick
1 (5 ounce) package prewashed fresh herbs and greens lettuce mix
1 ripe mango, sliced
1 small ripe avocado, sliced
½ cup shredded carrot
½ cup diced red and/or yellow bell pepper
½ teaspoon coarse sea salt
2 tablespoons dry roasted peanuts, chopped
Lime wedges
3 tablespoons agave nectar or honey
2 tablespoons creamy or chunky natural peanut butter
2 tablespoons hot water
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice or white vinegar
1 teaspoon sesame oil

Steps:

  • Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  • Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
  • Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 28.8 g, Cholesterol 49.1 mg, Fat 20.4 g, Fiber 6.8 g, Protein 24.9 g, SaturatedFat 4.8 g, Sodium 488.4 mg, Sugar 19.8 g

ASIAN PRAWN & PINEAPPLE SALAD



Asian prawn & pineapple salad image

This no-cook main course salad can just be tossed together and served on its own, or with steamed rice or boiled noodles

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 12

1 small pineapple or 350g pineapple chunks
140g beansprout
250g cooked king prawn
½ cucumber , peeled, deseeded and sliced on the angle
200g cherry tomatoes , halved
handful mint leaves, very roughly chopped
50g unsalted cashew , toasted if you like
½ red chilli , deseeded and sliced
1 garlic clove
1 tsp golden caster sugar
juice 2 limes
1½ tsp fish sauce

Steps:

  • Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside.
  • Peel, quarter, core and slice the pineapple at an angle. Toss with beansprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve.

Nutrition Facts : Calories 202 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.5 milligram of sodium

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