Pineapple Pepper Salad
A vibrant pineapple pepper salad combining sweet, tangy, and savory flavors with crisp peppers and creamy dressing, perfect for summer gatherings or light lunches.
Ingredients
- 5 large green peppers
- 3 Philadelphia cream cheese ⓘ
- 2 Tbsp granulated gelatine ⓘ
- 1/4 cup cold water ⓘ
- 1 Tbsp lemon juice ⓘ
- 1/2 tsp salt ⓘ
- 1/3 tsp paprika ⓘ
- 1 cup whipped cream ⓘ
- 25 slices canned pineapple ⓘ
- 3 heads lettuce or 2 large ones ⓘ
- 3 eggs ⓘ
- 1/3 cup sugar ⓘ
- 3 Tbsp flour ⓘ
- 1/2 tsp salt
- 1/2 cup pineapple juice ⓘ
- 1/3 cup lemon juice ⓘ
Instructions
- Beat the eggs in the upper part of a double boiler.
- Add sugar, flour, and salt, and blend together.
- Stir well, then add pineapple juice, lemon juice, cold water, and vinegar.
- Place over heat and cook, stirring constantly, until thick and creamy.
- Chill the mixture until ready to serve.
- When ready, fold in whipped cream.
- Prepare the peppers by cutting off tops and removing seeds.
- Fill the peppers with the pineapple mixture.
- Arrange the filled peppers on a serving platter.
- Garnish with canned pineapple slices and lettuce leaves.
Tips & Substitutions
For a lighter version, consider using low-fat cream cheese and whipped cream. If you want to add a bit of crunch, mix in some chopped nuts or seeds. You can also substitute the canned pineapple with fresh pineapple if it's in season. Ensure to chill the salad long enough to let the flavors meld and the gelatine set properly.
Serving Suggestions
This Pineapple Pepper Salad is a delightful appetizer or side dish. Serve it alongside grilled meats or as part of a summer picnic spread. It pairs beautifully with Mom'S Cream Cheese Salad for a refreshing contrast. Consider adding some crusty bread to soak up the flavors, or serve it alongside a light vinaigrette salad for balance.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on low heat in a saucepan while stirring to maintain a creamy texture. It’s best served cold, so you might prefer to enjoy it straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Pepper Salad contains roughly 493 calories, with 13g protein, 85g carbohydrates, and 11g fat. It is an excellent source of iron (33% of the Daily Value), protein (26% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1033mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peppers instead of canned ones?
Absolutely! Fresh peppers can add a crisp texture to the salad. Just ensure they are ripe and sweet. If using fresh pineapple instead of canned, make sure to cut it into small, manageable pieces for easy filling.
How can I make this recipe vegetarian?
This recipe is already vegetarian-friendly, but if you're looking to enhance the flavors, consider adding diced cucumbers or carrots. These can complement the sweetness of the pineapple and add additional crunch.
Is this salad suitable for meal prep?
Yes, this salad can be prepared ahead of time. Just be sure to fill the peppers closer to serving time to maintain their texture. The filling can be made a day in advance and stored in the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).