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Photo: Johnny Miller; Styling: Heather Chontos Photo by: Photo: Johnny Miller; Styling: Heather Chontos

Pineapple and Orange Salad with Toasted Coconut

Serve this all-purpose side with any of our casseroles. Assemble the night ­before, but stir in and sprinkle with coconut just before serving. Omit the red pepper if you prefer a very mild mix.

Cooking Light DECEMBER 2012

  • Yield: Serves 8 (serving size: about 3/4 cup)
  • Hands-on: 23 Minutes
  • Total: 23 Minutes


  • 2 cups orange sections (about 4 oranges)
  • 1/2 cup pomegranate arils
  • 4 sliced peeled kiwifruit
  • 1 (4-pound) pineapple, peeled and cut into 1-inch cubes
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh orange juice
  • 1/8 teaspoon ground red pepper
  • 1/2 cup flaked sweetened coconut, toasted and divided


1. Combine first 4 ingredients in a medium bowl. Combine rind and next 3 ingredients (through pepper) in a small bowl. Gently stir lime mixture into fruit mixture; cover and chill.

2. Just before serving, stir 1/4 cup coconut into pineapple mixture. Sprinkle with 1/4 cup coconut.

Nutritional Information

Amount per serving
  • Calories: 140
  • Fat: 1.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.9g
  • Carbohydrate: 32.3g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 18mg
  • Calcium: 59mg

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Pineapple and Orange Salad with Toasted Coconut Recipe