Pineapple & Avocado Salad (Cuban-Inspired with a West Indian Twist)

This Pineapple & Avocado Salad is one of our favorites here at Ravoke—a bright, refreshing, tropical dish inspired by my travels and Caribbean roots. I first discovered this style of salad in Panama, and later enjoyed another version in Costa Rica. I knew immediately that it was influenced by classic Cuban flavors, so I decided to make it my own.

What I created is simple, vibrant, and full of flavor. And as a West Indian, you know many of us love our food with a little heat—so I sometimes add just a tiny bit of Scotch bonnet for that island-style kick. Whether you serve it for lunch or pair it with grilled meats for dinner, this salad brings sunshine to the plate.

Why This Salad Works So Well

• Inspired by classic Cuban tropical ingredients
• Elevated by flavors I tasted in Panama and Costa Rica
• Optional West Indian heat for spice lovers
• Ready in just 20 minutes
• Fresh, healthy, colorful, and naturally delicious

It’s the kind of salad you’ll want to make again and again.

Ingredients

Servings: 7
Total Time: 20 minutes
Yield: 7 servings

• ¼ cup thinly sliced red onion, separated into rings
• Ice water
• 2 firm, ripe avocados
• 1 medium fresh pineapple
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lime juice
• ½ teaspoon kosher salt
• Freshly ground pepper (optional)
• Optional: A very small pinch of Scotch bonnet pepper for spice

Directions

Step 1 — Prepare the Onion

Soak sliced red onion in a bowl of ice water for 15 minutes to mellow the sharpness unless you prefer it bold and raw.

Step 2 — Prep the Avocado & Pineapple

Halve the avocados and cut into slices.
Peel the pineapple, cut lengthwise into quarters, remove the core, and slice crosswise.

Step 3 — Make the Dressing

Whisk olive oil and lime juice together in a small bowl. Mix in the salt and pepper for even flavor.
If you enjoy heat, stir in a tiny amount of Scotch bonnet.

Step 4 — Assemble the Salad

Drain and pat dry the onion.
Layer half of the avocado, pineapple, and onion on a serving dish. Drizzle with half the dressing.
Repeat the layers and finish with fresh pepper or a touch more spice if desired.

Nutrition Facts (per serving)

• 185 Calories
• 12g Fat
• 19g Carbs
• 2g Protein

Tips, Variations & Ravoke Suggestions

• Grill the pineapple for a smoky, caramelized flavor.
• Use less oil if you prefer a lighter dressing—1 tablespoon works fine.
• Add fresh herbs like cilantro or cilantro for a fragrant boost.
• Pair with protein: Excellent with seared sirloin, grilled chicken, pork chops, shrimp, or fish.
• Skip soaking the onions if you enjoy their natural bite.

This salad is fresh, flexible, and full of island-inspired personality.

FAQs: Pineapple & Avocado Salad

1. Can I make this ahead of time?

Prep the pineapple and onion ahead, but slice the avocado right before serving to keep it fresh.

2. Can I add spice?

Yes—Scotch bonnet, jalapeño, or even a dash of chili oil works beautifully.

3. How long will leftovers keep?

Best eaten the same day, but can be refrigerated for up to 1 day.

4. Can I use canned pineapple?

Fresh pineapple is ideal, but canned (in juice, not syrup) will work if drained well.

5. What proteins pair well with this salad?

Great with grilled meats, seafood, or even served on its own as a light, refreshing meal.

About the Author

Charles Mattocks is an award-winning filmmaker, actor, author, and global health advocate. The nephew of reggae legend Bob Marley, Charles has devoted his life to raising awareness about chronic illness, health equity, and personal empowerment. His groundbreaking television projects — including Reversed and Eight Days — have aired on major networks and inspired audiences worldwide. Through his work in film, writing, and health media, Charles continues to champion wellness and the importance of evidence-based care across communities. Charles is also a published author of two cookbooks and one children’s book.