Asian Pork and Pineapple Salad

READY IN: 30mins
Recipe by dicentra

Cooking Light 2003

Top Review by loof751

What a satisfying and flavorful salad! I don't care for raw onion so left it out and used some thinly-sliced celery instead for that little crunch. I let the pork and the pineapple/veggies sit in the "marinade" for about 30 minutes so they would soak up some of that great flavor. Used the spinach as the greens and really enjoyed - thanks for sharing the recipe!

Ingredients Nutrition


  1. Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside.
  2. Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.
  3. Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl.
  4. Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.
  5. Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sauté 3 minutes or until done.
  6. Add pork to onion mixture; toss well. Serve over arugula.

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