Spicy Pineapple Watermelon Salad With Jalapeños

Add bright, bold, and juicy goodness to your plate with this Spicy Pineapple Watermelon Salad recipe! Featuring two of summer’s finest fruits punctuated by fiery jalapeños and dressed in a zippy cilantro lime dressing, this 10-ingredient vegan side dish is perfect for pairing with all your cookout favorites.

Just last night, Joe and I were grilling up some Asian pork burgers for dinner. All I needed was an appropriately summery side salad. Aldi (my go-to budget grocery store) had both watermelon and pineapple on sale, so I knew I was off to a good start.

When I got home, I picked a few jalapeños and a handful of cilantro from my garden, a red onion from the pantry, and the zest and juice of a lime. By the end of a 10-minute fruit peeling and chopping frenzy, I had one of the best fruit salads I've ever had the pleasure of eating.

The sweet flavors of the fruit and the spicy heat from the chiles were the perfect combination—an excellent foil for my banh mi-inspired burgers. Better yet, the evening was cool and dry enough to dine al fresco (miracle of miracles in August in the South!). I highly recommend you try this incredible combo before summer ends! It was perfection. 🤌

Jump to:

• Why You’ll Love This Pineapple & Watermelon Salad 
• Ingredients & Substitutions
• How To Make Spicy Watermelon Salad With Pineapple
• Optional Variations & Dietary Adaptations
• Expert Tips
• Serving Suggestions
• Storage and Reheating Instructions
• FAQs
• More Summery Recipes
• Spicy Watermelon Salad With Pineapple & Jalapeño
• 💬 Reviews

Why You’ll Love This Pineapple & Watermelon Salad 

• Fantastically Fresh - When it’s hotter than Hades outside, there’s nothing like a fruit salad to help cool you down. Between the juicy pineapple and watermelon, herbaceous cilantro, zippy lime, and spicy jalapeños, this simple side salad is like summer on a plate.
• So Stinkin’ Simple - Mix up your vinaigrette, chop your fresh ingredients, then toss everything together. You’ll be done in just 10 minutes!
• Versatile - This bright and spicy pineapple watermelon salad is the boisterous guest your plate has been missing. It’s excellent with nearly any cuisine—Japanese, Thai, Vietnamese, Tex-Mex, Mexican, Indian, or American BBQ dishes are all ideal mates. 

Ingredients & Substitutions

This vegan watermelon salad recipe requires just a handful of ingredients. Here’s what to grab:

• Fresh Pineapple - If you can't find a suitable fresh pineapple, use defrosted frozen pineapple or canned pineapple chunks in pineapple juice. Just avoid anything that's been canned in syrup—it's far too sweet.
• Fresh Watermelon - This time of year, watermelons are abundant. Grab them while they’re cheap and at their most flavorful!
• Red Onion - For a touch of sharpness. You’re welcome to swap in shallots, green onions (use both the white and green parts!), or yellow onions instead. 
• Jalapeños - Because spicy pineapple watermelon is an incredible combo. If you prefer things hotter, try swapping in serrano chiles or minced habaneros.  
• Fresh Cilantro - I love the herbaceous flavor of cilantro, especially in this quasi-salsa salad. If you’re not a fan, try using mint, basil, Thai basil, or chervil instead. 
• Extra Virgin Olive Oil - If you have it, this is a great spot for your fancy cold-pressed finishing oil.
• Lime - Fresh lime juice has a zingier flavor than bottled, plus you get the added benefit of having the zest. If you absolutely must use bottled, Nellie & Joe’s Famous Key West Lime Juice is by far the best option. 
• Apple Cider Vinegar - This tangy, slightly sweet vinegar adds an extra pop of acidity. Feel free to swap in rice vinegar or champagne vinegar instead. 
• Agave - A little sweetness to balance out the tanginess of pineapple, lime, and vinegar. You can also use maple syrup, honey, brown rice syrup, or the liquid sweetener of your choice. 
• Kosher Salt & Black Pepper - Basic seasonings make all the fruity flavors even brighter. If possible, use freshly cracked black pepper for the best taste. 

How To Make Spicy Watermelon Salad With Pineapple

This delicious recipe couldn't be simpler if it tried. Here's how to make it:

Step 1: Make Dressing. In a small bowl, whisk together oil, apple cider vinegar, lime juice, lime zest, agave, salt and pepper.

Step 2: Toss & Serve. In large bowl, combine pineapple, watermelon, cilantro and red onion. Toss with dressing and serve immediately.

Optional Variations & Dietary Adaptations

As much as I love this pineapple jalapeño watermelon salad, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:

• Watermelon Pineapple Salsa - Rather than chopping the watermelon and pineapple into large chunks, dice them into ½-inch cubes. Also, instead of slicing the jalapeños, mince them finely. This sweet and spicy salsa is excellent for scooping up with tortilla chips or fried wontons, spooning over your favorite grilled meats, or using as a fresh garnish on sashimi. Bonus points if you make a pineapple bowl out of the bottom of the hull and serve your salsa directly from it!
• Less Spicy - If you're appealing to younger taste buds or don't have a high tolerance for heat, feel free to remove the jalapeño seeds and white membranes before slicing and adding to the salad. 
• Add-Ins - If you love a traditional feta mint watermelon salad, try bringing some of the creamy goodness to this spicy version. I recommend crumbly queso fresco—it’s mild and just the right amount of salty. You can also try adding other fruits and veggies to the mix to make it heftier—mango, jicama, red bell peppers, or avocado would all be welcome. Finally, you could add roasted peanuts, candied almond slices, or cashews for crunch.

Expert Tips

• Watermelon-Picking Savvy. Watermelons that are heavy for their size indicate that they will be super juicy. Look for dull skin and a creamy yellow patch where it rested on the ground. Shiny skin indicates that it didn't have enough time to ripen. 
• Pineapple-Picking Savvy. First, the pineapple should also be heavy for its size. Next, pick a frond from the center; it should release easily. Sniff the bottom of the pineapple—it should smell sweet. The exterior should be firm, but yield a little to pressure when you squeeze it.
• Get a Pineapple Corer. Seriously, y’all. This thing is life-changing. You’ll have perfectly cut, spike-free pineapple chunks in 2 minutes with one of these bad boys!
• Learn the Fastest Way to Cube a Watermelon. It doesn’t have to be hard! Just trim the ends to give yourself a flat surface, cut off the rind (and use it to make watermelon water!), then go to town. You’re also welcome to use a melon baller. 
• Patience is a Virtue. Wait to dress the salad until right before serving. The acidity from the pineapple, lime, and vinegar will start drawing the juices from the watermelon immediately, so you want to mix the watermelon chunks in at the very last second. 

Serving Suggestions

• On nights when Joe is gone, I’ll happily eat this jalapeño watermelon & pineapple salad as my meal. I might add some peanuts or queso fresco for a touch of protein, but it’s just as good without.
• If you’re serving it as a side, it goes great with most summer favorites like my grilled chicken pita wraps, spicy black bean chicken chili, potato chorizo tacos, zhoug chicken, and Hawaiian roll BBQ chicken sliders.    
• Make a watermelon hull serving bowl for a festive, eco-friendly display. I love doing this for potlucks—that way I don’t have to worry about remembering to take my bowl home! Just remember to bring the elements separately (fruit in a gallon zip-lock and dressing in a mason jar) so the fruit doesn’t break down too much in transport.

Storage and Reheating Instructions

• Due to the porous nature of watermelon, this salad is best enjoyed shortly after assembly. 
• If you are pressed for time, you can cut the fruit and make the dressing ahead of time, keeping the watermelon, pineapple, onion/cilantro/jalapeño, and dressing in separate containers until ready to serve.
• Any leftovers can be kept in an airtight container in the fridge for up to a day. Note that it will be very juicy if left for more than an hour. 

FAQs

More Summery Recipes

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