Best Thai Pineapple Salad Recipes

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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.

THAI CUCUMBER AND PINEAPPLE SALAD



Thai Cucumber and Pineapple Salad image

Pineapples were on sale this weekend, and while looking for a recipe to use it, I ran across this one posted on the Closet Cooking blog. It's slightly modified from the posted version. A great refreshing summertime salad.

Provided by PanNan

Categories     Pineapple

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 pineapple, peeled, cored and cut into bite sized pieces
1/2 cucumber, peeled and cut into bite sized pieces
2 green onions, sliced
1/4 cup cilantro, chopped
1/4 cup mint, chopped
1 tablespoon fish sauce
1 lime, juice and zest
1 teaspoon palm sugar, grated or 1 teaspoon sugar
1 birds eye chili, chopped
1/4 cup peanuts, roasted and chopped

Steps:

  • Mix the pineapple, cucumber, green onions, cilantro and mint in a large bowl.
  • Mix the fish sauce, lime juice, sugar and chili in a small bowl.
  • Toss the dressing into the salad and stir lightly to coat.
  • Serve garnished with chopped roasted peanuts.

THAI CHICKEN, MANGO & PINEAPPLE SALAD



Thai Chicken, Mango & Pineapple Salad image

I got this from the Disney Family Fun website - and it is DELICIOUS!! They say: "Grilled chicken and tropical fruits seasoned with a citrusy curry sauce give this colorful salad plenty of kid appeal. It makes a great lunch or a light dinner as is, or you can create a heartier meal by serving the meat and fruit with steamed rice and side salads."

Provided by Sooz Cooks

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) can coconut milk (regular or light)
1 tablespoon Thai red curry paste (I used 2 teaspoons Thai Sriracha sauce and 1 teaspoon red curry)
2 teaspoons orange zest (freshly grated)
1/2 cup fresh orange juice
4 chicken breasts (skinless and boneless, cut into 1-inch chunks)
1 mango, peeled, pitted, and cut into 1-inch chunks
1 pineapple, peeled, cored, and cut into 1-inch chunks
4 cups salad greens (I used a combination of a 6oz bag of iceberg lettuce salad and 1/2 of a 6 oz bag of baby spinach lea)

Steps:

  • In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container (I SAVED 1 CUP AS THIS MADE A LOT OF MARINADE AND I USED MORE GREENS).
  • In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
  • Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.
  • Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.

Nutrition Facts : Calories 564.3, Fat 32.2, SaturatedFat 20.2, Cholesterol 92.8, Sodium 165.9, Carbohydrate 37.8, Fiber 6, Sugar 28.1, Protein 35.1

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.

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

In this recipe, the fruit is tossed with a mild dressing to create a a refreshing side dish that will offset some of the more fiery main dishes for which Thai cuisine is so well known.

Provided by Vickie Parks

Categories     Lettuce Salads

Time 15m

Number Of Ingredients 8

1/3 c olive oil or vegetable oil
2 Tbsp lemon juice
1 Tbsp soy sauce
1-2 tsp 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:

  • 1. Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar; set aside.
  • 2. Place pineapple chunks, apple and green onions in a medium bowl. Add the dressing and toss well.
  • 3. Place romaine in a shallow bowl, and mound the fruit mixture in the center. Serve immediately.

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