For the love of pineapples and summer, I am excited to celebrate National Pina Colada Day today. I have started growing my own pineapples from the tops of pineapples that I buy at the grocery store. I have 5 going right now and just added 2 more after working on this recipe for you. I think you will love it as much as I do. It is an easy Pina Colada Salad Recipe that you can bring to your next summer cookout!
Pina Colada Salad Recipe
Ingredients
3 Sweet Potatoes, diced into bite sized pieces
2 Tbsp Coconut Oil
1 Pineapple, diced into bite sized pieces
1/2 Cup Greek Yogurt or Coconut Yogurt
1/4 Cup Unsweetened Coconut Milk
1 Tbsp Raw Honey
1/4 Cup Shredded Unsweetened Coconut
Tools & Supplies
Large Ziplock Bag
Cookie Sheet
Foil
Oven
Instructions
Pre-Heat the oven to 350 degrees Fahrenheit
Dice the sweet potatoes into bite sized pieces
Add the sweet potato into a large ziplock bag with the 2 tablespoons of coconut oil
Line a cookie sheet with tin foil.
Lay out the sweet potatoes so that there is a thin layer.
Bake the sweet potatoes for 50 minutes.
Dice the pineapple leaving out the center and the skin into bite sized pieces.
Whisk together 1/2 cup greek yogurt or coconut yogurt alternative, 1/4 cup unsweetened coconut milk, and 1 tbsp raw honey.
Take the sweet potatoes out of the oven and allow to cool.
Once the potatoes are cooled, add them to the pineapples and mix.
Pour the yogurt mixture on top and mix.
Garnish with unsweetened shredded coconut.
PIna Colada Salad
Ingredients
- 3 Sweet Potatoes diced into bite-sized pieces
- 2 tbsp coconut oil
- 1 pineapple diced into bite-sized pieces
- 1/2 cup greek yogurt (coconut yogurt if non-dairy)
- 1/4 cup unsweetened coconut milk
- 1 tbsp raw honey
- 1/4 cup unsweetened coconut shedded
Instructions
- Pre-Heat the oven to 350 degrees Fahrenheit
- Dice the sweet potatoes into bite sized pieces
- Add the sweet potato into a large ziplock bag with the 2 tablespoons of coconut oil
- Line a cookie sheet with tin foil.
- Lay out the sweet potatoes so that there is a thin layer.
- Bake the sweet potatoes for 50 minutes.
- Dice the pineapple leaving out the center and the skin into bite sized pieces.
- Whisk together 1/2 cup greek yogurt or coconut yogurt alternative, 1/4 cup unsweetened coconut milk, and 1 tbsp raw honey.
- Take the sweet potatoes out of the oven and allow to cool.
- Once the potatoes are cooled, add them to the pineapples and mix.
- Pour the yogurt mixture on top and mix.
- Garnish with unsweetened shredded coconut.
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Girl, you’re going to have a lot of pineapple coming your way with those trees! Your salad looks delicious!
Love all that fresh pineapple!
Hey April, this recipe looks yummy. Can regular honey be used in place of the raw honey?
Sweet potatoes sound wonderful in here!
Love how you used sweet potatoes in this. Such a versatile dish. Also I had no idea you could grow pineapples from the leftover tops. Genius!
Wow – what flavors you have in here! I must try this – the sweet potaot with the coconut and pineapple has to be amazing!!!!
What a unique take on a salad! I would never have thought to use sweet potatoes with coconut and pineapple!
I❤️ Pina Coladas….and walks in the rain! Couldn’t resist! But the sweet potatoes are intriguing and I think this sounds amazing!
Thanks!
Michelle
Hi April, This has to be great because all the ingredients are yummy! Thanks for sharing this recipe! Blessings, Janet
Yum! Thank you for sharing at Merry Monday!
I’m not a huge salad fan, but this is a salad I can get excited about! So glad to have you at Welcome Home Wednesdays!
This recipe looks so good. Count us in!