Can I use fresh pineapple instead of canned?

Yes, but you'll need to crush it yourself in a food processor and make sure to drain it very well. Fresh pineapple tends to be juicier than canned, so expect to spend extra time on drainage. About 3 cups of crushed fresh pineapple should replace the canned amount.

My salad seems too runny. What went wrong?

The most likely culprit is insufficiently drained pineapple. For next time, drain the pineapple longer, or even pat it dry with paper towels after draining. If you need a quick fix now, try folding in some additional toasted walnuts or coconut to absorb excess moisture.

Can I make this recipe lighter or lower in calories?

Absolutely! Use reduced-fat cream cheese and light whipped topping. You can also reduce the powdered sugar by about 25% without significantly affecting the texture. The walnuts provide healthy fats, but you could reduce the quantity if desired.

How far in advance can I make this salad?

This salad tastes even better after it has had time to chill and let the flavors meld. You can safely make it up to 24 hours before serving, making it perfect for advance preparation for events or gatherings.

Pineapple Walnut Salad Recipe

Description

This Pineapple Walnut Salad is a creamy, sweet, and nutty side dish that’s perfect for any occasion. It’s a refreshing and easy-to-make recipe that highlights the tropical flavor of pineapple combined with the crunch of walnuts.

Ingredients

Units Scale

Main Ingredients

2 (15 to 20-ounce) cans crushed pineapple
1 (8-ounce) package cream cheese (softened)
1 teaspoon vanilla
1 (8-ounce) container frozen whipped topping (thawed)
1/2 cup powdered sugar
1 1/2 cups walnuts (coarsely chopped)

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Instructions

Drain the pineapple: Drain the crushed pineapple well using a mesh strainer to remove excess liquid.
Mix cream cheese mixture: In a bowl, combine the softened cream cheese, powdered sugar, and vanilla. Mix until the mixture is smooth and creamy.
Combine with whipped topping: Gently fold the thawed whipped topping into the cream cheese mixture until fully incorporated.
Add pineapple and walnuts: Carefully fold in the well-drained pineapple and the coarsely chopped walnuts until evenly mixed.
Chill and serve: Cover the salad and chill it for several hours in the refrigerator. Serve cold for the best taste and texture.

Notes

* For enhanced flavor, toast the walnuts in a 350°F oven for about 8 minutes. Allow them to cool completely before folding them into the salad.

Nutrition

Serving Size: 1/6 of recipe