Low Iodine Pineapple Spears with Lime & Ginger
Sweet, juicy pineapple gets a serious upgrade here with a bright dressing of fresh lime juice, lime zest, grated ginger, honey, and a pinch of sea salt. The combination is electric — tangy and a little spicy, with that tropical sweetness cutting right through. It comes together in minutes with nothing more than a knife, a bowl, and a whisk, making it one of the easiest crowd-pleasers you can put on the table. For anyone navigating a low-iodine approach, fruit-forward dishes like this are a genuine gift — every ingredient here is naturally free of the seafood, dairy, and processed additives that tend to complicate meal planning. A scatter of torn fresh mint over the top adds a cool, herbal finish that makes the whole plate look like something from a resort menu. Serve it immediately so the spears stay crisp and the dressing stays vibrant.
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Learn more →Ingredients
4 servings
- 1 large pineapple (about 3 lb), peeled and cored
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ tsp fresh ginger, finely grated
- 1 tsp honey
- 1 pinch fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Cut the peeled, cored pineapple lengthwise into quarters, then cut each quarter lengthwise into 3–4 spears, yielding 12–16 spears total.
- 2
In a large bowl, whisk together the lime juice, lime zest, grated ginger, honey, and sea salt until the honey is fully dissolved.
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