Thai · Dessert
Pineapple with Chili Salt Dip
A Thai street-food classic that needs no cooking at all: cold, juicy pineapple spears served with a sharp little dip of salt and sugar (traditionally spiked with dried chili) that makes the fruit taste sweeter, brighter, and more alive. It's the fruit-cart snack found on every Bangkok corner, built on nothing but contrast — heat, salt, and sugar against ripe tropical fruit.
$0
10 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
77Calories
0.7gProtein
0.2gFat
20gCarbs
15.9gSugar
1.8gFiber
776mgSodium
0mgChol
0gSat Fat
142mgPotassium
17mgCalcium
0.4mgIron
0mcgVitamin B12
62.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Peel and core the pineapple, then slice into 8 thick spears or bite-sized wedges, about 260g total.
2
In a small dry bowl, mix the salt and sugar together until evenly combined to make the dipping mix (chili flakes can be stirred in if using fresh chili rather than a seasoning blend).
3
Arrange the pineapple spears on a small plate or divide between two bowls.
4
Serve the salt-sugar mix on the side in a tiny dish for dipping, or sprinkle a pinch directly over the pineapple just before eating.
5
Eat immediately while the pineapple is cold and crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g260g Pineapple, peeled, cored, cut into spears
- 4g4g Salt, fine
- 6g6g Sugar White
