Lime-Spiked Pineapple Salad - Imbibe Magazine Subscribe + Save

Lime-Spiked Pineapple Salad

Pineapple salad comes alive with a wine-spiked dressing.

If summer were reincarnated as a salad, it would surely be this one. Combining the golden sweetness of pineapple with the tart, green notes of lime and the licorice-y lick of fennel seeds—bound together by a splash of crisp white wine—this salad from California-based cookbook author Heidi Swanson captures the juicy joy of the season. “It won’t be a surprise that the key to this dish is choosing the perfect ripe pineapple,” Swanson writes in her latest book, Super Natural Simple. The fruit should have yellow undertones and a healthy green crown; take a whiff of the base and select the most fragrant one. This easy-to-prep dish can be made a day in advance and stored covered in the fridge for quick relief from the heat.


Yield:Serves 6
  • 1⁄2 tsp. whole fennel seeds, crushed
  • Pinch of fine-grain sea salt
  • 1 Tbsp. fresh lime juice
  • 3 Tbsp. dry white wine
  • 1⁄2 tsp. vanilla extract
  • 1 Tbsp. extra-virgin olive oil
  • 1⁄2 medium pineapple, cut into bite-size chunks


Combine the fennel, salt, lime juice, wine, and vanilla extract in a small bowl and let the mixture sit for 5 minutes to develop the flavors. Whisk in the oil.

Place the pineapple chunks in a medium serving bowl, add the dressing, and gently toss. Let the salad sit for 5 minutes, toss again, and serve.

Variation: Cut the pineapple into slabs and grill them before cutting into chunks.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend