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Tropical Salad with Pineapple Vinaigrette

Marianne G

"An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired."
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30 m servings 255 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
  2. Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
  3. Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 182
  1. 234 Ratings

Most helpful positive review

I loved this recipe (with some additions from the comments) - I reduced the oil, increased the juice, used rice wine vinegar, added the garlic and ginger and some sugar for the dressing - ABSOLU...

Most helpful critical review

I added sugar to make it sweet and added raisins.

Most helpful
Most positive
Least positive

I loved this recipe (with some additions from the comments) - I reduced the oil, increased the juice, used rice wine vinegar, added the garlic and ginger and some sugar for the dressing - ABSOLU...

I just served this to a party of 100 for a Hawaiian Luau. Lots of people asked for the recipe and said this was delicious. I made some changes to the vinaigrette. I used Rice Wine Vinegar ins...

I made this recipe for my gourmet group in which I was doing a Luau theme. Everyone loved it. I made several changes, though. I increased the pineapple juice to 1/2 cup and used extra (fresh onl...

Great salad! Such a delicious combination. I used ready-made real bacon bits and they worked fine. Upped the amount of pineapple juice because I wanted more of that flavor. Also used canned pine...

What a great salad! We loved it, even kids, and will make again. I omitted the bacon (didn't have any), increased the pineapple juice to 1/2 cup as suggested, and had to use the sugar-coated a...

LOVED this salad! All the flavors came together and made for a very elegant, yet tropical salad. Once the dressing goes on, you have to eat it - the leftovers became soggy overnight. Eat what...

At first I wasn't sure if anyone would like this different salad. However, it was a hit at a luau I attended. It's even better the next day!

This was a really tastey, light, and easy salad to make. I'm always looking for more salad recipes that encorporate fruit and greens. Everyone liked it. I had some butter lettuce, and baby spina...

This is a great salad.I did'nt change a thing. Even my 3 year old nephew ate 3 servings of this.