AuthorBiteSizedEnsaladang Pinya is a tropical twist on a beloved Filipino side dish — a sweet, tangy, and savory salad that’s bursting with brightness and bold flavors. It takes the familiar components of traditional ensalada and lifts them to a whole new level by spotlighting fresh pineapple as the star ingredient — not just in flavor, but in presentation, too.
At the heart of this dish is a whole fresh pineapple, hollowed out and diced, then transformed into an edible bowl that’s as eye-catching as it is functional. The sweet, juicy chunks of pineapple bring natural sweetness and a vibrant texture, balancing perfectly with crisp cucumber, ripe tomatoes, and sharp red onions.
What sets this ensalada apart is the bold, zesty Filipino-style vinaigrette that brings everything together. A mix of calamansi juice, apple cider vinegar, patis (fish sauce), and honey creates a harmony of sour, salty, sweet, and umami. A bit of canola oil smooths out the dressing, while a chopped red chili adds a gentle heat that lingers pleasantly on the palate. The result is a flavor profile that’s punchy but balanced — every bite feels like summer on a spoon.
Seasoned with just the right touch of salt and pepper, this salad is vibrant and refreshing on its own, but it truly shines as a side to rich, grilled dishes like inihaw na baboy, fried fish, or even lechon. The pineapple bowl not only makes for beautiful presentation, but also infuses the salad with subtle tropical aroma — making it perfect for potlucks, family gatherings, or beachside meals.
Ensaladang Pinya is a celebration of contrast: sweet and savory, fresh and spicy, crisp and juicy. It’s a nod to classic Filipino flavors while embracing a playful, modern approach to plating and ingredients. Quick to prepare, endlessly customizable, and always a crowd-pleaser, this salad proves that simple ingredients, when treated with care, can make a big impact.
Serve it chilled, with a cold drink in hand, and let it transport you straight to a sunny Filipino picnic.
This isn’t just a side dish — it’s a tropical mood on a plate.
In a bowl, combine the pineapple, cucumber, tomatoes, and red onions.
In a separate bowl or bottle squezer, combine patis, calamansi juice, apple cider vinegar, canola oil, red chili and honey. Whisk or shake until well combined. Season with salt and pepper.
Drizzle the dressing over the pineapple mixture then toss to coat everything.
Transfer to the hollowed out pineapple then serve. Chill for ten minutes before serving.
Ingredients
Directions
In a bowl, combine the pineapple, cucumber, tomatoes, and red onions.
In a separate bowl or bottle squezer, combine patis, calamansi juice, apple cider vinegar, canola oil, red chili and honey. Whisk or shake until well combined. Season with salt and pepper.
Drizzle the dressing over the pineapple mixture then toss to coat everything.
Transfer to the hollowed out pineapple then serve. Chill for ten minutes before serving.
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