Broccoli Pineapple Salad is the perfect side dish for a quick weeknight meal or a favorite for summer cookouts. My version is filled with fresh broccoli, pineapple, red onions, toasted pecans, bacon and an easy three ingredient citrus dressing.
Broccoli salad is always a favorite and can be made ahead for busy weeknights. It is the perfect side to serve with grilled chicken, burgers and grilled pork chops. It’s also hearty enough to make a great lunch or light dinner. You might also like this Macaroni Ham Salad with broccoli.
Ingredients for Broccoli Pineapple Salad Recipe
- Fresh Broccoli – Frozen broccoli does not work well for this recipe.
- Fresh Pineapple – canned pineapple tidbits will also work, drain them well.
- Red Onion
- Cooked Bacon
- Toasted Pecans
- Mayonnaise – substitute Greek yogurt if desired.
- White Wine Vinegar – Apple Cider Vinegar or White Vinegar will also work.
- Orange Juice or Pineapple Juice
How to Make Broccoli Pineapple Salad
- Chop fresh broccoli into bite-sized florets.
- Dice red onion and cut pineapple into bite-size chunks.
- Crumble cooked bacon and toasted pecans.
- Place into a large bowl and mix to combine.
- In another bowl, mix mayonnaise, white wine vinegar and orange juice and pour over broccoli mixture, tossing until well coated.
- Cover and refrigerate for 2 hours or serve immediately if desired.
Recipe Notes
- Storage: Store broccoli salad in an airtight container in the refrigerator 3-4 days. Stir before serving.
- Additions: Chopped ham or cooked chicken makes a great addition. Use sunflower seeds or walnuts in place of pecans if desired. Fresh grapes, dried cranberries or raisins are also popular additions.
More Easy Salads to Try
Add this Broccoli Pineapple Salad to your next cookout or dinner menu for an easy side dish that is full of delicious flavors.
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Broccoli Pineapple Salad
Broccoli Pineapple Salad is the perfect side dish for a quick weeknight meal or a favorite for summer cookouts! My version is filled with fresh broccoli, pineapple, red onions, toasted pecans, bacon and an easy three ingredient citrus dressing.
Prep Time15 minutes
Chill2 hours
Total Time2 hours 15 minutes
Course: Side Dishes
Cuisine: American
Keyword: broccoli salad, summer broccoli salad
Servings: 10 Servings
Calories: 169kcal
Author: Milisa
- 4 cups fresh broccoli florets
- 1 cup fresh pineapple cut into bite-sized chunks
- ½ cup diced red onion
- 4 slices bacon cooked and crumbled
- ½ cup toasted pecans
- ½ cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons orange juice
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Add broccoli, pineapple, red onion, bacon and pecans to a large bowl and mix to combine.
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In a small bowl, add mayonnaise, white wine vinegar and orange juice. Whisk until combined.
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Pour dressing over broccoli mixture and stir until well coated.
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Serve immediately or cover and refrigerate for 2 hours.
- Storage: Store broccoli salad in an airtight container in the refrigerator 3-4 days. Stir before serving.
- Substitutions: Pineapple juice can be substituted for orange juice. Use apple cider vinegar or white vinegar in place of white wine vinegar.
- Additions: Chopped ham or cooked chicken makes a great addition. Use sunflower seeds or walnuts in place of pecans if desired. Fresh grapes, dried cranberries or raisins are also popular additions.
Serving: 1g | Calories: 169kcal | Carbohydrates: 9g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 173mg | Fiber: 3g | Sugar: 4g
