Pineapple Salad Dressing
This Pineapple Salad Dressing is amazing! It’s creamy, tangy, sweet, and loaded with flavor. I love the pineapple twist to it, and it goes fabulously with so many different salads. I also use it as a dip and a marinade – it’s just that good!
This creamy pineapple dressing for salads is super easy and so delicious. It also makes a fair bit, so it’s great for all your salads for the week. It’s creamy, tangy, sweet, and loaded with flavor. It’ll add flavor and a tropical twist to all your greens!
Pineapple Salad Dressing
The best part of this salad is that I can make a batch of it and leave it in the fridge for a week or so and use it on all my salads. The flavors get better over time, and I love having scratch-made dressings ready to go. They’re so much tastier – and better for you – than store-bought.
Read more: Pineapple Salad Dressing
If you’re craving a tasty tropical salad, drizzle this dressing over butter lettuce topped with macadamia nuts, green onions, and crispy bacon. A few sprinkles of toasted coconut and fresh herbs like parsley will put it over the top! Yum! This Pineapple Dressing is also a fabulous dip, marinade, and more. There’s so much you can do with it.
Why I love this recipe
- It’s deliciously different and easy to make.
- The recipe makes about 3 cups, so there’s plenty for salads, dips, spreads, and more. See all my suggestions below on how to use this amazing Pineapple Dressing.
- It’s sweet, tangy, and delicious, and you can spice it up a bit. See my suggestions on how to do that, too!
Gather these ingredients
- Mayonnaise – Any kind will work. Avocado oil mayo is my favorite.
- Cream cheese – Softened. You’ll need about ½ a brick.
- Pineapple juice – About 6 ounces. You can use canned or fresh pineapple juice.
- Honey – Honey adds a touch of sweetness.
- Fresh parsley – Finely chopped.
- Salt and freshly ground black pepper.
- Onion powder
- Garlic powder
- Fresh ginger – Finely minced or grated on a microplane grater.
- Fresh lemon juice – To taste.
How to make easy Pineapple Salad Dressing
- Combine the mayonnaise and softened cream cheese in a bowl with an electric hand mixer, blender, or immersion blender. Your food processor will also work.
- Slowly drizzle in the pineapple juice while blending until it’s smooth.
- Turn off the blender, stir in 1 tablespoon of honey and taste it to see if it is sweet enough for your liking. If not, add the remaining 1 tablespoon of honey.
- Stir in the parsley, salt, pepper, onion and garlic powder, ginger, and a squeeze of fresh lemon juice. Mix well and blend again until smooth.
- Transfer the dressing to a jar with a tightly fitting lid and refrigerate for about 4 hours before using.
- Shake before using, and enjoy!
Tips & substitutions
- Ensure your cream cheese is at room temperature so it blends easily.
- Fresh pineapple juice has the best flavor. You can always use the juice from a can of crushed pineapple, but that may be sweetened, so check the ingredients and adjust the honey as needed.
- Like your dressing with a bit of spice? Add a pinch of crushed red pepper flakes.
- You can use any kind of mayonnaise or cream cheese; I like the flavor of full-fat versions the best.
- Instead of honey, you can use agave syrup or even maple syrup.
Serving suggestions
I love this Pineapple Salad Dressing over just about any kind of greens, but it’s also a great dip for BBQ chicken, nuggets, or even fries. It’s a terrific condiment for sandwiches and wraps, and it also makes a great marinade. Of course, it’s fabulous over salads and other greens. Top your favorite leafy greens with pecans, goat cheese, and dried cranberries, and a drizzle of this Pineapple Salad Dressing. Yum!
Storage
Store any leftover salad dressing in an airtight container or jar for up to a week. Shake to combine before serving.
Check out these awesome pineapple recipes while you’re here
- Pineapple Coleslaw
- Pineapple-Coconut Cupcakes
- Grilled Corn & Pineapple Salad
- Pineapple Coconut Cream Pie
Get the Recipe:
Pineapple Dressing for Salad
Ingredients
- 2 cups mayonnaise
- 4 ounces cream cheese, softened
- 1 6 oz can of pineapple juice
- 1 to 2 tablespoons honey
- 2 tablespoons fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ginger
- Squeeze of fresh lemon juice, to taste
Instructions
- In a small bowl, add the mayonnaise and the soft cheese and blend well using an immersion blender. You can also make this in your food processor.
- Slowly add the pineapple juice and blend until smooth.
- Add honey to taste and the fresh chopped parsley.
- Next, add the salt, pepper, onion powder, garlic powder, ginger, and fresh squeezed lemon juice. (You can also use orange juice or lime.)
- Blend until smooth, put in a jar, cover and let sit in the fridge four hours.
- Shake well in the jar before using. Serve on salads, wraps, sandwiches, or a dipping sauce for fries, tater tots, barbecue chicken, beef, pork and more!
- Keep in the fridge for up to a week.
- Serve with this salad: butter lettuce, macadamia nuts, green onions, and cooked crisp chopped bacon. Garnish salad with a few sprinkles of fresh parsley and toasted coconut.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Great dressing for Caribbean Grilled Chicken Salad with Mango, Papaya, Pineapple and Coconut. Next time i am going to try coconut milk and less pineapple juice.