Healthy Thai Pineapple Rice Salad

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This healthy Thai Pineapple Rice Salad is an easy and delicious recipe to make for lunch or dinner. It’s vegan, gluten-free and a great meal to prep for the week!

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Yield: Serves 3-4 1x



Rice salad:

  • 1 cup of basmati rice (cook per instructions – I like to add a dollop of ghee or coconut oil to make the rice not dry out)
  • 1 1/2 cup pineapple, sliced with skin off
  • 1/2 cup cabbage or pickled cabbage, shredded
  • 1/2 cup seedless cucumbers, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup peanuts
  • 1 tablespoon cilantro, chopped



  1. Coat the pineapple with some cinnamon and coconut oil and add to a baking sheet
  2. Air fry for 10 minutes at 400 degrees (or bake at 350 for 10-12 minutes)
  3. Remove pineapple from oven and allow it to cool
  4. Add the salad ingredients together into a large bowl and mix
  5. In a small bowl mix together dressing ingredients and then drizzle on top of the salad, mix well and enjoy!


*Store leftovers in fridge for 5 days. You can also add dressing before eating.

**I like to eat this cold or at room temp!

  • Author: Rachel