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Add a bright and fresh twist to a classic side with this Broccoli Pineapple Salad. It has the crunch you crave, but with a tropical touch from juicy pineapple and macadamia nuts, all tossed in a light and creamy Greek yogurt dressing. With only a few ingredients and about ten minutes of prep time, you’ll be making this easy side dish for all your spring picnics and summer barbecues.
Why You’ll Love This Broccoli Pineapple Salad
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
This easy broccoli salad recipe has the perfect blend of crisp broccoli and creamy dressing, along with the pop of bright and juicy pineapple. There are so many reasons to love this easy side dish. Here are just a few…
- So many flavors and textures. The broccoli is crisp. Pineapple adds juicy sweetness to balance the savory mustard in the dressing, the hint of red onion, and the cheddar cheese. And then you get the bit of crunch from macadamia nuts. It is creamy but fresh and balanced with the zing of tropical citrus flavor.
- Perfect for a party. When you have multiple items to prepare, this is perfect to make ahead In fact, it gets better as it sits in the fridge overnight.
- Quick and easy. However, it also comes together so fast that you can easily whip it up for a busy weeknight dinner.
- Allergy-friendly. This broccoli pineapple salad is naturally gluten free, vegetarian, and has no eggs. You can also swap the Greek yogurt for mayo and omit or substitute with vegan cheese to make it dairy free. And the macadamias can be omitted for nut allergies.
Tropical Broccoli Salad Recipe Ingredients
It only takes a few simple, fresh ingredients to pack a huge punch of different flavors and textures in this broccoli pineapple salad. Here is a quick overview of what you’ll need to make it. Be sure to scroll to the recipe card for the full quantities and detailed instructions for how to make this broccoli salad recipe.
- Greek yogurt. While most broccoli salad recipes are made with mayonnaise, this is lightened up with Greek yogurt for that creaminess. However, you can make it with mayo if you prefer, or need to make it dairy free.
- Olive oil. Adds a bit of richness to the dressing. Feel free to omit it if you are using mayo.
- Dijon mustard.
- Canned pineapple tidbits. Reserve the juice, which is used in the dressing.
- Honey. Along with the pineapple juice, it adds a hint of sweetness to the dressing.
- Salt and pepper.
- Raw broccoli. Cut into florets. You can make them any size you like. Larger florets will add more crunch, smaller ones will allow the dressing to coat each piece more.
- Macadamia nuts. Chopped cashews would be another option.
- Red onion. You can also use shallot for a milder onion flavor.
- Cheddar cheese. Shredded or cubed. I recommend a sharp cheddar.
Proper Storage
Broccoli pineapple salad can be made in advance. In fact, it may taste even better when it has has overnight or even a couple days to sit in the fridge and absorb all of the flavors and slightly tenderize the broccoli.
Seal the salad well in an airtight container and store it in the refrigerator. It will be good for up to 3 to 4 days. Though do be sure to discard it if you notice any unusual odors.
Do not freeze it, though. The broccoli will be mushy and the dressing will get watery. If you feel this recipe makes more than you need, you can definitely cut the recipe in half.
What to Serve with Broccoli Pineapple Salad
This is a versatile side dish that goes from weeknight dinner to summertime celebrations to holiday meals. Here are some serving suggestions for you to try.
- Weeknight meal. Serve the salad alongside Tuna Noodle Casserole on a colder day or Cheesy Maple Dijon Chicken Foil Packets when the weather warms up.
- Barbecue spread. You can’t go wrong with tropical broccoli salad when you make this Boston Butt recipe and some gluten free mac and cheese.
- Summer cookout. Whether you grill or make air fryer hamburgers or air fryer hot dogs and whip up some potato salad, this will complete the meal.
- Spring holiday feast. The pineapple also pairs so well with your Glazed Ham for Easter.
Tropical Broccoli Pineapple Salad
Ingredients
- 1 cup plain nonfat or low-fat Greek yogurt
- 1 Tablespoon olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 1 Tablespoon apple cider vinegar
- 1/4 cup pineapple juice (reserved from draining the can of pineapple tidbits)
- 1 teaspoon Kosher salt
- ¼ teaspoon pepper
- 8 cups fresh broccoli cut into florets
- 1 cup drained canned pineapple tidbits
- ½ cup chopped macadamia nuts
- 1 Tablespoon finely minced red onion or shallot
- 1 cup shredded sharp cheddar cheese (about 4 oz.)
Instructions
- In a large bowl, combine the Greek yogurt, olive oil, Dijon mustard, honey, apple cider vinegar, pineapple juice, salt, and pepper. Stir until smooth.
- Add the broccoli florets, pineapple, macadamia nuts, red onion, and cheddar cheese. Stir until everything is combined and coated.
- Serve immediately or store in the refrigerator up to three or four days.
Did you make this?
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