Caribbean Jerk-Spiced Pineapple and Mango Salad

Name: Caribbean Jerk-Spiced Pineapple and Mango Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 1 medium (about 3 lb) (1360 g) ripe but firm pineapple, peeled, cored, and cut into ¾-inch chunks; 2 large (600 g) ripe but firm mango, peeled, pitted, and cut into ¾-inch chunks; ½ cup (120 ml) fresh lime juice, freshly squeezed; 1 medium (35 g) Scotch bonnet pepper, finely minced, seeds and ribs removed for less heat (optional); 1 teaspoon (2½ g) ground allspice; 2 teaspoons (2 g) fresh thyme leaves, minced or leaves stripped from stems; 1 tablespoon (12 g) fresh ginger, peeled and finely grated or minced; 2 tablespoons (30 ml) extra-virgin olive oil; 1 tablespoon (20 ml) honey; to taste fine sea salt; to taste freshly ground black pepper; 3 tablespoons (9 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A vibrant tropical fruit salad featuring fresh pineapple and mango tossed with a fiery jerk-spiced dressing made with Scotch bonnet pepper, allspice, thyme, and lime. The warm spices bloom in the dressing while the bright citrus juice keeps the fruit fresh and prevents oxidation. Serve chilled as a refreshing side dish, light dessert, or palate cleanser at Caribbean-inspired meals.

Prep: 20 min
Cook: —
Wait: 30 min
Total: 50 min
Makes: 6 servings (about 4 cups)

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Ingredients

6 servings

1 medium (about 3 lb) (1360 g) ripe but firm pineapple, peeled, cored, and cut into ¾-inch chunks
2 large (600 g) ripe but firm mango, peeled, pitted, and cut into ¾-inch chunks
½ cup (120 ml) fresh lime juice, freshly squeezed
1 medium (35 g) Scotch bonnet pepper, finely minced, seeds and ribs removed for less heat (optional)
1 teaspoon (2.5 g) ground allspice
2 teaspoons (2 g) fresh thyme leaves, minced or leaves stripped from stems
1 tablespoon (12 g) fresh ginger, peeled and finely grated or minced
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (20 ml) honey
to taste fine sea salt
to taste freshly ground black pepper
3 tablespoons (9 g) fresh cilantro leaves, roughly chopped (optional)

Equipment (7)

Cutting board
Sharp chef's knife
Small bowl
Spoon
Large mixing bowl
Microplane or fine grater
Measuring spoons and cups

Steps

Before you start

Use a ripe but firm pineapple and mango so they hold their shape
Wear gloves when handling the Scotch bonnet pepper and avoid touching your face
Chill all serving bowls for 15 minutes before serving

1
Prepare the Dressing
- In a small bowl, combine the minced Scotch bonnet pepper, ground allspice, minced fresh thyme, and grated ginger.
- Add the olive oil and honey, then pour in the fresh lime juice.
- Whisk together until the honey dissolves and the spices are evenly distributed throughout the dressing.
- Season carefully with fine sea salt and freshly ground black pepper, tasting as you go—the heat from the Scotch bonnet will build as it sits.
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Ready when: Honey is fully dissolved and spices are evenly mixed into a cohesive dressing
Tip: If you prefer less heat, remove the seeds and ribs from the Scotch bonnet pepper before mincing. If you like it very spicy, add a tiny pinch of ground black pepper for extra bite.
2
Prepare the Pineapple
- Cut the pineapple in half lengthwise through the crown.
- Using a sharp chef's knife, remove the skin by slicing downward in vertical strips, then use the tip of the knife to remove any remaining brown spots or 'eyes.' Cut the peeled pineapple in half lengthwise again, then slice out the core and discard.
- Cut the pineapple flesh into ¾-inch chunks and place in a large mixing bowl.
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Ready when: All pineapple chunks are uniform in size and core is completely removed
Tip: Save one decorative pineapple slice for garnish if desired. A riper pineapple will have more fragrant juice; drain excess juice if more than 2 tablespoons pools at the bottom after cutting.
3
Prepare the Mango
- Stand each mango upright on a cutting board with one of the flattest sides facing down.
- Slice down one side of the pit, about ½ inch from the center, to remove one large flat cheek.
- Repeat on the opposite side to remove the other cheek.
- Using a sharp knife, carefully cut the flesh into ¾-inch chunks by making a crosshatch pattern just through the flesh without cutting the skin, then scoop the cubes directly into the bowl with the pineapple.
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Ready when: Mango is cut into uniform chunks and all flesh is removed from the pit and skin
Tip: Ripe mangoes yield slightly to gentle pressure near the stem; if yours are very soft, use them immediately after cutting to prevent mushing. The crosshatch method keeps the mango intact without peeling.
4
Combine and Chill
- Pour the prepared jerk-spiced dressing over the pineapple and mango chunks.
- Using a large spoon, gently fold the fruit and dressing together until every piece is lightly coated, taking care not to break the fruit.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the fruit to stay crisp.
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Ready when: Salad is very cold to the touch and dressing has settled throughout
Tip: Do not overmix or the fruit may break down. A gentle fold preserves the texture and visual appeal of the salad.
5
Finish and Serve
- Remove the salad from the refrigerator and give it a final gentle stir.
- Divide among chilled bowls or plates.
- If using cilantro, scatter fresh cilantro leaves over each serving just before serving.
- Taste and adjust seasoning with additional salt and pepper if needed.
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Ready when: Fruit is evenly distributed, cold, and garnished
Tip: Cilantro adds a fresh brightness that complements the jerk spices, but it is optional if you prefer the pure fruit flavor. Serve immediately while the salad is still very cold.

Good to know

Tips

Wear food-safe gloves when handling the Scotch bonnet pepper and never touch your eyes or face afterward. If you have sensitive skin, wash your hands thoroughly with soap and oil after handling hot peppers.
The lime juice prevents the pineapple and mango from oxidizing (turning brown), so add it as soon as the fruit is cut if preparing ahead.
For a sweeter salad, increase honey to 2 tablespoons; for more savory-spiced heat, add an extra ¼ teaspoon allspice and a pinch of ground cinnamon.
This salad pairs beautifully with grilled fish, jerk chicken, or rice and beans. It also works as a light dessert served in a hollowed-out pineapple half.

Make ahead

The dressing can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The fruit can be cut and stored in separate airtight containers up to 4 hours ahead. Combine them no more than 2 hours before serving to preserve the crispness of the fruit.

Storage & reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The fruit will gradually soften and the dressing will become more intensely spiced as it sits. Do not freeze, as thawing will make the fruit mushy. Leftovers are best served chilled straight from the fridge, or at room temperature if you prefer a softer fruit texture.

Substitutions

Scotch bonnet pepper → habanero pepper or 1 teaspoon hot sauce. Habanero provides similar heat and tropical flavor. Hot sauce is less spicy but adds depth; add it gradually and taste.
fresh thyme leaves → 2 teaspoons minced fresh oregano or 1 teaspoon dried oregano. Oregano shifts the profile toward Mediterranean jerk, still delicious. Use fresh if available for better flavor.
ripe but firm mango → papaya or 1 cup diced fresh pineapple. Papaya offers similar sweetness but softer texture. Extra pineapple makes it all pineapple-forward, which is equally refreshing.
fresh lime juice → fresh lemon juice or 2 tablespoons lime juice plus 3 tablespoons coconut water. Lemon is less tropical but still bright. Coconut water adds Caribbean sweetness and moisture.