WHY YOU’LL LOVE THIS MEXICAN FRUIT SALAD RECIPE

• Sweet, tangy, and a little spicy all in one bite
  
• Quick to throw together with fresh, simple ingredients
  
• Perfect for parties, BBQs, or hot days
  
• Easily customizable based on what you have
  
• Way more exciting than traditional fruit salad

Mexican Fruit Salad

I served this at Sassy’s 16th birthday in little cups with packets of Tajín on the side… and people went crazy for it.

Not polite “oh this is nice” energy. Actual going-back-for-more, asking-what’s-in-it, where-did-you-get-this kind of reaction.

And it makes sense. It’s fresh, it’s juicy, and then you get that hit of lime and Tajín that completely changes everything. It wakes the whole thing up.

This Mexican fruit salad recipe looks simple (and it is!), but it’s one of those dishes that surprises people. In a very good way.

INGREDIENT NOTES 

• Grapes (Red + Green): This mix gives you both sweetness, a little tartness, and plenty of crunch.
  
• Strawberries: Add color, soft texture, and sweetness. Look for ones with ruby red color, and cut them bite-sized for easy eating.
  
• Fresh Pineapple: Brings bright acidity and balances the sweeter fruits. This is not the time for canned chunks!
  
• Mango: Sweet, soft, and a little rich. It ties everything together. The fruit should feel firm and heavy, with just a little bit of give when squeezed.
  
• Fresh Lime Juice: Essential for that fresh, citrusy pop. Bottled won’t cut it.
  
• Tajín Seasoning: The magic. Tangy, slightly spicy, and salty. Adjust the amount to taste or let everyone add their own!

VARIATIONS

Watermelon Add-In: Adds extra juiciness and a refreshing bite. Grab a seedless one to make it easy.

Cucumber Twist: Include sliced English cucumber for a slightly savory, ultra-refreshing version.

Honey-Lime: Mix honey into the lime juice if your fruit isn’t very sweet.

Spicy Kick: Add extra Tajín or a pinch of chile powder.

Tropical Mix: Slice up some kiwi or papaya for more variety.

No Heat: Skip the Tajín and use just lime juice and a pinch of salt.

Individual Cups: Perfect for parties… easy to serve and grab.

SERVING SUGGESTIONS

• Portion into small cups with extra Tajín packets on the side (just like Sassy’s party).
  
• Serve fruit Mexican salad alongside street tacos or steak fajitas.
  
• Tastes great with Grilled Tequila Lime Chicken or barbacoa.
  
• Add to a brunch spread with huevos rancheros or chilaquiles.
  
• Take this to a potluck with our Mexican Street Corn Pasta Salad.
  
• Great as a light dessert after heavier meals.
  

FRUIT SALAD MEXICAN FAQ

Fruit salads can fall flat if everything tastes the same. That’s why contrast matters. 

You want different textures, different levels of sweetness, and something to wake it all up. And that’s exactly what the lime and Tajín do here: they sharpen the flavor of the fruit instead of covering it up. 

Adding the seasoning right before serving keeps everything bright and fresh instead of watery or dull. 

Just a little patience and following the right steps will let this fruit salad with Mexican flair reach its full potential.

TOOLS NEEDED

• Large Mixing Bowl: Allows plenty of room to toss everything without crushing the fruit.
  
• Sharp Knife: For clean, even cuts.
  
• Cutting Board: Preferably with some space. There’s a good amount of fruit in this Mexican fruit salad recipe!
  
• Measuring Spoons: Helpful for controlling the Tajín.
  
• Serving Cups (Optional): Perfect for parties and portioning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Fruit Salad Recipes

Orange Honey Rainbow Fruit Salad Recipe + Video

Best Summer Fruit Salad Recipe With Vanilla Dressing

Best Ever Tropical Fruit Salad + Video

Mojito Fruit Salad

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Mexican Fruit Salad

Bright and tangy Mexican Fruit Salad combines strawberries, grapes, pineapple, and mango with fresh lime juice and a hit of Tajín seasoning.

Course Salad

Cuisine Mexican

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 cups

Calories 94cal

Author Donna Elick

Ingredients

• 2 cups red grapes about 10 ounces
• 2 cups green grapes about 10 ounces
• 2 cups strawberries about 12 ounces, hulled and halved or quartered
• 2 cups fresh pineapple diced (about 12 ounces)
• 2 large mangos diced (about 2 to 2 ½ cups)
• 1 large lime juiced (about 2 to 3 tablespoons), plus extra lime wedges for serving (optional)
• 1 1/2 to 2 teaspoons Tajín seasoning

Instructions

• PREP FRUIT: Wash and dry all fruit. Add 2 cups red grapes, 2 cups green grapes, 2 cups strawberries, 2 cups fresh pineapple, and 2 large mangos to a large mixing bowl.
• ADD LIME JUICE: Drizzle 2 to 3 tablespoons fresh lime juice over the fruit.2 cups red grapes
• SEASON: Sprinkle 1 teaspoon Tajín evenly over the fruit and gently toss to combine.
• FINISH: Sprinkle an additional ½ to 1 teaspoon Tajín over the top for extra flavor.
• SERVE: Serve immediately with lime wedges on the side if desired.

Notes

Make-Ahead: Prep the fruit up to 4 to 6 hours ahead and store covered in the refrigerator. Add lime juice and Tajín just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for 1 to 2 days. The fruit will release juices and soften over time.

Ingredient Tip: Tajín adds a tangy chili-lime flavor with mild heat. Adjust the amount based on your spice preference.

Sweetness Tip: If your fruit is not very sweet, stir 1 to 2 teaspoons honey into the lime juice before adding.

Nutrition

Serving: 1 | Calories: 94cal | Carbohydrates: 24g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 2mg | Sugar: 20g | Fiber: 2g | Calcium: 22mg | Iron: 1mg

Originally published May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mexican Fruit Salad appeared first on The Slow Roasted Italian.

Kiwi Popsicles

Gazing out the window on a hot summer day, I find myself longing for a tropical island paradise surrounded by crystal-clear turquoise waters. Palm trees, tropical fruit, paradise…

Then I look out my window and watch the shadows of yet another heatwave pass by, in this hellacious desert that is Arizona. SIGH.

I developed these tropical-inspired kiwi popsicles as my own mini getaway! Kiwi and pineapple combine in a perfectly sweet and tart ice pop. Even my mom is a huge fan! 

Munchkin is really enamored with them too. She calls them her “Green Tickles,” which completely tickles me.

If you’ve never tried a popsicle with kiwi before, you’re in for a treat. Enjoy them, I know you will!

Need more flavors? I’ve got so many ice pops to choose from! From blueberry Greek yogurt and strawberry lime yogurt to coffee and even banana split, there’s something for everyone!

Ingredient Notes and Substitutions

• Whole Pineapple – You read that right! You need one whole pineapple for your ice pops. You’ll have to peel, core, and chop it first, but all of that fresh flavor is so worth the effort!
  
  I just love the way it tastes with the kiwi!
  
• Clover Honey – One of my preferred, all-natural sweeteners! Clover honey has a mild, almost floral taste that complements the fruit wonderfully.
  
  It also acts as a softening agent to help keep the kiwi pineapple popsicles from becoming too icy.
  
• Kiwi – Make sure they’re ripe! Peel and slice them before getting started, and set aside a few slices for decoration.
  
  Technically optional, but I love adding the full slices for a more impressive presentation.

Tips and Tricks to Make Perfect Kiwi Pineapple Popsicles

• Use super ripe fruit for the best flavor.

Since this kiwi popsicle recipe relies on the natural sweetness of the fresh fruit, it’s important that both are fully ripe.

Ripe pineapples will have a golden yellow skin and the bottom should smell sweet, while ripe kiwis will give slightly when pressed. 

If the fruit isn’t sweet enough, don’t be afraid to add more honey!

• Add a squeeze of lime if the fruit is too sweet.

Now, it’s all about balance. Yes, using ripe fruit is key, but you could end up with too sweet results.

In that case, you need a little acidity to balance it out.

A squeeze of lime or lemon juice will bring out the tartness and refresh the overall taste of your kiwi popsicles, so don’t be afraid to add some!

• Play around with the consistency.

Use a blender to combine the pineapple, kiwi, and honey until smooth, or if you prefer a few fruit chunks, simply pulse until you get the texture you’re after.

There’s no right or wrong way! If you want a creamier popsicle with kiwi, you could even add a bit of coconut milk to the mix too.  

That’s the beauty of making ice pops from scratch!

• Use warm water to easily remove from molds.

When ready to serve, don’t yank the popsicles too hard or they might break.

Instead, run the mold under warm water for 10-15 seconds until the ice pops slide out smoothly.

If they’re still stuck, just be patient! Run them under the water for a few extra seconds before trying again.

Prep Ahead

• Peel and slice kiwi
• Peel, core, and chop pineapple

Kitchen Tools You Will Need

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Pineapple Corer/Peeler – We eat a lot of fresh pineapple in my house, and I love this little gadget! It makes cutting a pineapple so quick and easy.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Blender – A high-powered blender is a must in every kitchen!
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Easy Mix-In Ideas

I kept these kiwi pineapple popsicles relatively simple — which means there’s even more room for you to get creative!

Prepare them as is, incorporate some of that coconut milk I mentioned if you’d like, or add another one of these fun twists:

• Unsweetened coconut flakes would add texture and a more tropical feel to the blended mixture 
• Stir in berries such as blueberries, raspberries, or halved strawberries for a pop of color
• Or add more tropical fruits like mango, peaches, or banana for a different flavor
• Fresh mint leaves would make these taste like mojitos!
• Grated lime or lemon zest would brighten the whole thing up

Storing 

Be sure to remove each popsicle with kiwi from the mold once frozen solid, then wrap in parchment paper before adding to a large freezer bag.

If you keep them in the back of your freezer they’ll keep for up to 3-4 weeks!

I usually try to label them with the date so I can remember. When you make as many batches of homemade ice pops as I do… you need all the help you can get!!

Kiwi Popsicles FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Fruit Popsicle Recipes

Strawberry Ice Pops with Wild Berry Balsamic

Orange and Pineapple Popsicle Recipe (No Refined Sugar!)

Strawberry Kiwi Vitamin C Ice Pops

Berry Red White and Blue Popsicles

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Green Tickles Kiwi Pineapple Popsicles

Kiwi Popsicles with fresh pineapple are a sweet and tart frozen treat that will cool you off all summer long. Easy, 3-ingredient recipe!!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Inactive Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 10 4 ounce popsicles

Calories 90cal

Author Donna Elick

Equipment

• blender
• ice pop mold

Ingredients

• 1 whole pineapple, peeled, cored, and chopped (about 5 cups)
• 2 tablespoons clover honey
• 6 ripe kiwi, peeled and sliced (reserve 10 slices)

Instructions

• BLEND FRUIT: Add 1 whole pineapple, peeled, cored, and chopped , 2 tablespoons clover honey, and the 6 ripe kiwi, peeled and sliced (except the 10 reserved slices) to a blender. Blend until smooth, or pulse for a slightly chunky texture.
• ADD KIWI SLICES: Place 1 kiwi slice into the bottom of each popsicle mold. Tilt the mold slightly so the slice rests along the side.
• FILL MOLDS: Pour the fruit mixture evenly into the molds, leaving about ¼ inch of space at the top.
• INSERT STICKS: Cover the molds with lids or aluminum foil and insert popsicle sticks.
• FREEZE: Freeze for at least 12 hours, or until fully frozen. For best results, freeze up to 24 hours.
• SERVE: Run warm water over the outside of the molds for about 10 seconds to release the popsicles. Serve immediately.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside for a few seconds to release them easily.

Ingredient Tip: Use a ripe pineapple for the sweetest flavor and smoothest texture.

Nutrition

Serving: 1 | Calories: 90cal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Sugar: 17g | Fiber: 3g | Calcium: 31mg | Iron: 1mg

Originally published July 2012, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Green Tickles: Kiwi Popsicles with Fresh Pineapple appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS DOLE WHIP RECIPE

• Only 5 ingredients and 10 minutes
  
• Creamy, dairy-optional tropical dessert
  
• No ice cream maker needed
  
• Bright, refreshing summer treat
  
• Disney magic without leaving home

Dole Whip

If you’ve ever stood in line at Disney on a blazing afternoon, you already know the moment.

You finally get your hands on that tall swirl of pineapple Dole Whip, cold and creamy, just starting to soften around the edges.

One bite and suddenly the heat disappears. It’s sweet, tangy, icy, and smooth all at once.

That’s exactly what we’re recreating with this homemade Dole Whip recipe.

Our secret is frozen pineapple. It blends into that signature soft-serve texture without needing an ice cream machine, and when you add just a splash of milk and a little citrus, it wakes everything up.

It’s bright. It’s tropical. And it’s dangerously easy to make at home. And even better than the original!

INGREDIENT NOTES

• Frozen Pineapple: This is the key to achieving that signature creamy texture. Frozen chunks blend into a soft-serve consistency.
  
• Coconut Milk: Adds subtle tropical flavor. Whole milk works if you want a more neutral taste.
  
• Lemon + Lime Juice: Brightens the pineapple and balances sweetness.
  
• Granulated Sugar:  Just enough to round out the tartness of the pineapple.
  
• Kosher Salt:  A tiny pinch enhances the fruit flavor.

VARIATIONS

Mango Dole Whip: Replace half of the pineapple with frozen mango.

Pineapple Coconut Float: Fill a glass halfway with pineapple juice or coconut soda before spooning in Dole Whip ice cream.

Raspberry Swirl: Blend in a handful of raspberries (fresh or frozen).

Vanilla Dole Whip: Add ½ teaspoon vanilla extract.

Extra Thick: Replace the milk with pineapple juice and add a big scoop of vanilla ice cream. You may also want to reduce the sugar a bit.

SERVING SUGGESTIONS

• Add fresh pineapple slices for garnish.
  
• Serve in a tall glass for the classic theme-park feel.
  
• Top with toasted coconut flakes.
  
• Pair with grilled pineapple for a tropical dessert plate.
  
• Serve in waffle bowls for extra indulgence.
  
• Enjoy with Disney churro bites for a ful park-at-home experience.

PINEAPPLE DOLE WHIP FAQ

The magic of Dole Whip comes from temperature and fruit structure. Frozen pineapple contains just enough fiber and natural sugars to blend into a smooth, stable texture without turning icy.

A small amount of milk helps the blades move freely while keeping the mixture thick enough to hold a swirl. Citrus juice sharpens the flavor so the pineapple tastes brighter rather than overly sweet.

Blend long enough to fully smooth out the fruit. That’s what gives you the soft-serve consistency.

TOOLS NEEDED

• Food Processor or High-Powdered Blender: For easy, extra-smooth blending.
  
• Rubber Spatula: To scrape down the sides.
  
• Serving Bowls or Glasses: You’ll need a spoon to eat this.
  
• Piping Bag (Optional): With an open star tip to get that classic swirl.

Enjoy!

With love, from our simple kitchen to yours.

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Dole Whip

Recreate the iconic Dole Whip from Disney right at home. Use real ingredients and a blender to make a sweet, creamy frozen pineapple dessert!

Course Dessert

Cuisine American

Method Food Processor

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 227cal

Author Donna Elick

Ingredients

• 2 cups frozen pineapple chunks about 12 ounces
• 1/3 cup coconut milk or whole milk
• 3 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh lime juice
• 1 pinch kosher salt
• Pineapple slices for garnish (optional)

Instructions

• ADD INGREDIENTS: Add 2 cups frozen pineapple chunks, 1/3 cup coconut milk or whole milk, 3 tablespoons granulated sugar, 1 teaspoon fresh lemon juice, 1 teaspoon fresh lime juice, and 1 pinch kosher salt to a food processor.
• BLEND: Blend for 3 to 5 minutes, stopping to scrape down the sides if needed, until the mixture is smooth and creamy with no large pineapple pieces remaining.
• SERVE: Spoon the Dole Whip into bowls or glasses. Garnish with Pineapple slices if desired and serve immediately.
• OPTIONAL FIRMING: For a firmer texture similar to soft-serve, transfer the mixture to the freezer for about 30 minutes before serving.

Video

Notes

Pineapple Tip: Frozen pineapple is essential for the thick, creamy texture. Fresh pineapple will not produce the same consistency.

Milk Options: Coconut milk gives a tropical flavor, but any milk works including whole milk, almond milk, or oat milk.

Sweetness Adjustment: If your pineapple is very sweet, reduce the sugar slightly.

Make-Ahead: Blend the mixture and freeze for up to 1 hour before serving. Stir or re-blend briefly if it becomes too firm.

Storage: Store leftovers in an airtight container in the freezer for up to 1 week. Allow to soften slightly before serving.

Nutrition

Serving: 1 | Calories: 227cal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Sodium: 26mg | Sugar: 34g | Fiber: 2g | Calcium: 29mg | Iron: 2mg

Originally published August 2018, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Dole Whip + Video appeared first on The Slow Roasted Italian.

Tropical Popsicles

Ice pops or popsicles — whatever you call them — are such an easy and healthy treat. Smoothie pops are a particular favorite of Munchkin’s, and they don’t even require any extra effort.

Virtually every morning, Chad and Munchkin enjoy a Banana Orange Smoothie. I’ll pour whatever is left over into a mold and pop it in the freezer so she can have tiny pops to snack on throughout the day.

It inspired me to come up with as many homemade popsicle recipes as I could!

Chad and I are totally hooked on Raspberry Lemonade Yogurt Ice Pops, and I can’t get enough of the strawberry balsamic flavor. For a twist make these coffee popsicles, you’ll thank me!

But believe me when I say, these layered tropical ice pops might be our new favorites. The best part is that they’re made entirely with fresh fruit — no sugar, no yogurt, and no blending. Easy peasy!

Love fresh tropical flavors? Our Fruit Salad Recipes roundup has even more easy, colorful ideas the whole family will love.

Ingredient Notes and Substitutions

• Pineapple – Ripe pineapple means the difference between bland or sour fruit and an extra juicy, extra sweet flavor.
  
  The rind should be golden yellow in color (not green) and firm, with a sweet smell at the base.
  
  To be sure, gently tug on some of the center leaves — they should come out easily when the fruit is ripe!
  
• Raspberries – Look for vibrant berries and pick through the bunch to remove any stems or leaves. Give them a quick rinse in cool water, then drain and pat dry with paper towels before mashing.
  
  Frozen will work in a pinch, but you’ll need to thaw and drain them really well beforehand.
  
• Mango – There may be a few different varieties to choose from — some mangoes are completely yellow, while others are green and red. You can use either for this tropical popsicle recipe.
  
  Ripe mangoes will be firm with some give when gently squeezed, much like a tomato or avocado. Avoid any that are overly soft or bruised.
  
• Kiwi – Fuzzy on the outside but tart and sweet on the inside! These will feel similar to mangoes when ripe — some give when squeezed, between rock hard and squishy.
  
• Honey – Add up to 1 tablespoon per mashed fruit mixture if it needs a little extra sweetness. Honey will also ensure your fruiti pops are soft and biteable!

Tips and Tricks to Make Perfect Tropical Ice Pops

• Measure the volume of your molds first.

Fill each mold with water, then pour that into a measuring cup so you can see what you’re working with. Some of mine hold 4 tablespoons, but a lot of molds available for purchase only hold 3 tablespoons.

Since there are 4 different fruits, that means larger molds can hold 1 tablespoon of each flavor. But you’ll have to get a little more creative with smaller molds.

Here’s a little math to help: If you can make 6 ice pops and each mold holds 3 tablespoons, then you’ll need 18 tablespoons of fruit total.

Divide that by 4 flavors, and you get 4.5 tablespoons of each fruit between all 6 molds.

In that case, measure out that amount of each mashed fruit and divide it evenly between the molds by sight. Or, simply stick with your 3 favorite fruits to make it easier LOL.

• Blend pineapple and mango for the best texture.

These fruits have a lot of stringy fibers, so you’ll get the smoothest consistency if they are blended instead of mashed by hand.

Blending will also prevent any tiny pockets of air that can trap ice crystals or affect the structure of your tropical fruit pop.

• Keep the sides clean as you add each layer.

Any fruit residue left behind will mess with those clean, distinct tropical popsicle layers!

I didn’t have any trouble spooning the mashed fruit directly into the center of the ice pop molds, but you’ll get more precise results with plastic baggies.

Spoon each mashed fruit into a different baggie (as close to the bottom corner as possible), then snip off the corner and squeeze it right in. It’s like a homemade piping bag!

Prep Ahead

• Peel and chop fruit

What You’ll Need for This Recipe

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• If needed, use a Food Processor or high-powered Blender to purée the fruit.
• Sieve – Use this to strain the raspberries so there are no seeds in your tropical popsicles.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

More Tasty Flavor Ideas

You may notice a common theme with the fruits used in this recipe — they’re all naturally tart! A little honey will sweeten them right up, but you can also swap out any layer with something sweeter.

Double down on tropical flavor by mixing shredded coconut into a few of the layers.

Or, use this recipe as a guide for something new entirely! Layer strawberries, blueberries, raspberries, and blackberries for a Very Berry ice pop.

You can even enjoy fruity popsicles well into the fall thanks to stone fruits. Peaches, plums, apricots, and cherries would all be just as delicious in frozen form.

Storing Frozen Fruiti Pops

Because these tropical popsicles are made entirely with fresh fruit, they are at a higher risk of becoming icy or getting freezer burn.

As soon as they are frozen solid, transfer them to a freezer-safe storage bag. They can stay inside individual molds, but if you have to kind where all the molds are connected, you’ll need to carefully remove them first.

Wrap each tropical fruit pop in parchment paper or smaller zippered baggies before stacking in the larger storage bag.

Enjoy within 1 month for the best texture and flavor!

Tropical Popsicle FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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Other Easy Popsicle Recipes

Blueberry Popsicles (with Yogurt)

Berry Red White and Blue Popsicles

Sublime Strawberry Popsicles

Strawberry Yogurt Popsicles with Lime

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👉 Snag your copy today and bring the heat to your summer table!

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Tropical Popsicles (Raspberry, Mango, Pineapple & Kiwi)

These Tropical Popsicles are full of summer flavors, made with layers of fresh raspberry, mango, pineapple, and kiwi. No added sugar!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 15 – 18 Ice Pops

Calories 84cal

Author Donna Elick

Ingredients

• 6 ounces fresh raspberries pureed and strained to remove seeds
• 1 whole pineapple peeled and chopped (about 4 cups)
• 3 ripe mangoes peeled and chopped (about 3 cups)
• 6 kiwis peeled and chopped (about 2 cups)
• 4 tablespoons honey divided (or to taste)

Instructions

• PREP FRUIT: Puree 6 ounces fresh raspberries in a blender until smooth. Press through a fine-mesh sieve to remove seeds. Set aside.
• PUREE REMAINING FRUIT: Separately puree the chopped 1 whole pineapple, 3 ripe mangoes, and 6 kiwis until smooth. Keep each fruit mixture separate.
• ADJUST SWEETNESS: Taste each fruit puree. If needed, stir in up to 1 tablespoon honey per fruit mixture 4 tablespoons honey, depending on ripeness.
• LAYER: Spoon about 1 tablespoon of kiwi puree into each popsicle mold. Follow with pineapple, then mango, and finish with raspberry puree. Fill molds according to their size.
• FREEZE: Insert sticks and freeze for at least 4 hours, or until completely solid.
• SERVE: Run molds briefly under warm water to release and enjoy immediately.

Notes

Ripeness Matters: The sweeter the fruit, the less honey you’ll need.

Mold Size Tip: Larger ¼-cup molds will fit all four layers. Smaller molds may only fit three layers.

Storage: Store frozen pops in a freezer-safe bag or container for up to 2 months.

Variation: Add a splash of coconut milk for a creamier tropical twist.

Nutrition

Serving: 1 | Calories: 84cal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Sugar: 17g | Fiber: 3g | Calcium: 24mg | Iron: 1mg

Originally published July 2012, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Tropical Popsicles (Raspberry, Mango, Pineapple, & Kiwi!) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE PINEAPPLE THAI FRIED RICE

• Ready in 20 minutes
  
• Big sweet-and-savory contrast
  
• Uses leftover rice beautifully
  
• Customizable with protein
  
• Tastes restaurant-worthy without the wait

Thai Pineapple Fried Rice

This is not quiet food. This is bright, bold, sweet-meets-savory, a little spicy, and absolutely packed with texture.

And compared to Chinese fried rice, pineapple Thai fried rice is brighter and more complex, layering flavors together in a tantalizing way.

You’ve got caramelized pineapple that turns glossy and golden in the pan. Crispy-edged rice that actually sizzles. Crunchy peanuts that toast right alongside everything else. 

And that seasoning mix pulls it all together so it tastes like you ordered it from your favorite Thai place… except it took you twenty minutes to make at home.

The key is cold rice. I will say it every time. Warm rice steams. Cold rice fries.

And when you hit it with soy sauce and a little Sriracha at the end? That’s when it wakes up.

This Thai pineapple fried rice recipe is fast. It’s colorful. It’s dramatic in the best way. And it absolutely does not taste like leftovers.

INGREDIENT NOTES 

• Chilled Brown Rice: Day-old rice fries instead of steaming. That’s how you get those slightly crisp bits.
  
• Fresh Pineapple: Fresh fruit caramelizes better than canned and won’t make the rice watery.
  
• Sun-Bird Fried Rice Seasoning Mix: Adds depth without guessing on spices.
  
• Dry Roasted Peanuts: Toasting them in the pan intensifies their flavor.
  
• Sriracha: For adjustable heat. Add more if you like it bold.

VARIATIONS 

Chicken Add-In: Mix in diced cooked chicken at the end.

Shrimp Version: Sauté shrimp first, remove from the skillet, then fold back in.

Extra Heat: Add sliced Thai chiles while sautéing the garlic.

Savory Depth: Include a little fish sauce or oyster sauce with the soy sauce.

Coconut Touch: Stir in a tablespoon of coconut milk at the end for richness, or replace half of the water with coconut milk when cooking the rice (ahead of time).

SERVING SUGGESTIONS

• Serve alongside grilled chicken skewers.
  
• Pair with a side salad drizzled in our balsamic vinaigrette for contrast.
  
• Top with a fried egg for a hearty lunch.
  
• Add lime wedges for a bright finish.
  
• Serve Thai food pineapple fried rice family-style, straight from the skillet.
  
• Pile into a pineapple boat for a dramatic presentation.
  

THAI FOOD PINEAPPLE FRIED RICE FAQ

Good fried rice is all about moisture control and heat.

When rice cools in the refrigerator, the starches firm up through a process called retrogradation. That’s what allows it to hold its shape and crisp instead of turning gummy when it hits a hot pan. 

If you start with warm rice, you’re steaming, not frying.

Caramelizing the pineapple first concentrates its sugars and keeps the dish from tasting flat or watery. And seasoning at the end (not the beginning) keeps everything vibrant instead of muddy.

This Thai pineapple fried rice recipe moves quickly, so having everything chopped and ready matters.

High heat. Cold rice. Quick toss. That’s how you get bold flavor in ten minutes flat.

TOOLS NEEDED

• Large Skillet or Wok: High heat and plenty of surface area matter.
  
• Wooden Spoon or Spatula: For proper tossing with mushing the rice.
  
• Sharp Knife: For clean pineapple and bell pepper cuts.
  
• Measuring Spoons: Seasoning balance is important.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Asian Recipes

Asian Inspired Carrot and Cucumber Salad Recipe

Easy Asian Noodle Salad Recipe (20 Minutes!)

Simple Asian Honey Grilled Chicken with Marinade

Sweet Summer Chicken Asian Salad

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Thai Pineapple Fried Rice

Thai Pineapple Fried Rice blends sweet and savory flavors with fresh fruit, veggies, roasted peanuts, and soy sauce. Great as a side or main!

Course Side Dish

Cuisine Asian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 295cal

Author Donna Elick

Ingredients

• 2 to 3 tablespoons vegetable oil divided
• 2 teaspoons minced garlic about 2 cloves
• 1 medium red bell pepper small diced (about 1 ½ cups)
• 1/2 cup frozen peas
• 2 cups fresh chopped pineapple
• 1/2 cup dry roasted peanuts roughly chopped
• 2 cups cooked brown rice chilled
• 1/2 packet Sun-Bird Fried Rice Seasoning Mix about 5 teaspoons from a 0.74 ounce packet
• 2 tablespoons soy sauce
• 1 teaspoon Sriracha

Optional garnishes:

• Sliced green onions
• Chopped peanuts
• Fresh cilantro

Instructions

• HEAT PAN: Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat.
• SAUTÉ AROMATICS: Add 2 teaspoons minced garlic and diced red bell pepper. Cook for 2 to 3 minutes, stirring frequently, until fragrant and slightly softened.
• ADD VEGETABLES AND FRUIT: Stir in ½ cup frozen peas and 2 cups chopped pineapple. Cook for 3 to 5 minutes, until the pineapple begins to lightly caramelize and the peas are heated through.
• TOAST PEANUTS: Push the vegetables to one side of the pan. Add the chopped peanuts to the empty side and cook for about 2 minutes, stirring constantly, until lightly toasted. Add an additional tablespoon oil if the pan looks dry.
• FRY RICE: Push everything to the edges of the pan and add 2 cups chilled brown rice to the center. Cook for 2 to 3 minutes, stirring occasionally, until the rice begins to sizzle and lightly crisp.
• SEASON: Sprinkle in 5 teaspoons Sun-Bird Fried Rice Seasoning Mix. Add 2 tablespoons soy sauce and 1 teaspoon Sriracha. Stir everything together until evenly coated and heated through.
• SERVE: Remove from heat and serve immediately with optional garnishes.

Notes

Cold Rice Tip: Use chilled, day-old rice for best texture. Fresh warm rice can turn mushy.

Protein Add-In: Cook diced chicken, shrimp, or tofu separately, then stir in at the end.

Substitutions:
Use white rice instead of brown rice if preferred.
Coconut aminos can replace soy sauce.
Chopped pecans can replace peanuts.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freezing is not recommended due to the pineapple texture changing.

Nutrition

Serving: 1 | Calories: 295cal | Carbohydrates: 44g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 620mg | Sugar: 10g | Fiber: 6g | Calcium: 44mg | Iron: 2mg

Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Thai Pineapple Fried Rice appeared first on The Slow Roasted Italian.

I love this green fluff! Some people call it all sorts of names, even if they’re not the right ones.

I’ve heard it called pistachio delight, ambrosia salad, green stuff, green goop, green goddess, green fluffy salad- you name it.

Honestly, call it whatever you want – but give this classic recipe a try! 

It’s one of my favorite recipes to make for family gatherings, and people always love seeing it on the holiday tables.

It’s the perfect sweet side dish or fluff salad to make for dessert. It’s like a retro dessert that somehow never goes out of style! 

Watergate Salad

This pistachio fluff is a delicious summer dessert that has fruit, marshmallows, pecans, and a tub of Cool Whip topping.

It’s so easy to make that I make sure I always have the ingredients on hand — especially instant pudding. 

It’s one of my most requested recipes for summer barbecues and potlucks!

Watergate salad does need to be refrigerated for at least an hour before you serve it. So, keep that in mind when you are planning your meal.

There are so many ways to use instant pudding mix in desserts. It adds flavor and texture, and most of the time, you can add it dry! This circus cookie fluff is perfect!

From refreshing icebox cake to boozy pudding shots, there’s no excuse not to keep a few boxes in the pantry.

You can even use them for cookies and brownies — well, lemon flavored ones at least!

Ingredient Notes and Substitutions

• Crushed Pineapple – These pieces are much smaller than tidbits, so pay attention to the label. 
  
  If you grabbed the wrong can, you can mash them down by hand or with a food processor. Some people may want to use fresh pineapple, but I’m all about keeping it simple. 
  
• Pudding Mix – You must use a pistachio-flavored mix to get the right flavor and color. 
  
  Check the box carefully — it has to be the instant kind, not the one that needs to be cooked on the stove.
  
• Mini Marshmallows – Here’s a fun way to add some extra flair! 
  
  While regular white marshmallows will do, you can also use the rainbow bags to add pops of color and fruit flavor.
  
• Chopped Pecans – Feel free to swap these with chopped walnuts, pistachios, or macadamia nuts. All works fine in the place of pecans. Or, leave out the nuts entirely!

Recipe for Pistachio Fluff Tips and Tricks

• Save some of the juice. 

Pour about 1/2 cup of the canned pineapple juice into a measuring cup and set aside. 

This keeps your dessert from being too soggy, but you’ll have it on hand in case the texture is too thick.

• Plan ahead. 

The tub of Cool Whip needs to be thawed first — this can take anywhere from 4 to 8 hours in the refrigerator. 

To be safe, move it over the night before you plan on making this recipe for pistachio fluff.

• Enhance the color. 

With just the pudding mix, you’ll end up with a lovely pastel green. 

If you prefer a bolder hue, stir in a few drops of green food coloring right at the end. Gel tends to give better results than the liquid kind.

Make Ahead Instructions

Yes, pistachio salad needs to be refrigerated for at least an hour. But, it really is best when it’s refrigerated overnight!

So, if you want to make this recipe for pistachio fluff up to a day in advance, you can. 

Just cover the bowl with plastic wrap and leave it in the refrigerator overnight. Then, give it a quick stir before you serve it.

Watergate Salad Variations

• Add extra fruit. Include a drained can of mandarin orange slices or halved Maraschino cherries. 
  These can be in addition to or in place of the mini marshmallows.
  
• Make it extra creamy. Whip a softened block of cream cheese with the pudding mix and crushed pineapple before adding the Cool Whip.
  
• Use real whipped cream. You can certainly whip up your own whipped topping if you prefer. 
  But because it isn’t stabilized like Cool Whip, it’s not a great option if you’re planning on leftovers.

Storing Leftover Pistachio Salad

If you manage not to lick the bowl clean, you can store leftover pistachio salad in the refrigerator for 3 to 5 days.

Keep tightly covered or transfer to an airtight container. For best results, stir well before serving.

You can’t freeze this dessert — it will come out grainy and watery when thawed. Luckily, it’s easy to make a fresh batch whenever the craving strikes!

Watergate Salad Recipe FAQ 

Enjoy!

With love, from our simple kitchen to yours.

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👉 Snag your copy today and bring the heat to your summer table!

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Easy Pistachio Fluff Watergate Salad Recipe + Video

Watergate Salad is a favorite summer dessert—also called pistachio fluff, it’s an easy treat made with pistachio instant pudding mix.

Course Salad

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 218cal

Author Donna Elick

Equipment

• mixing bowls

Ingredients

• 20 ounce can crushed pineapple in juice do not drain
• 3.4 ounce box pistachio flavor instant pudding mix
• 1 cup mini marshmallows
• 1/2 cup chopped pecans
• 8 ounces thawed Cool Whip whipped topping
• optional green food coloring

Instructions

• Reserve 1/2 cup of pineapple juice from the crushed pineapple can.
• In a large bowl combine the pineapple in its remaining juice with the pudding. Mix until well combined and all of the pudding has dissolved.
• Stir in marshmallows and pecans.
• Fold in the whipped topping.
• If it needs more liquid add the reserved juice a tablespoon at a time until you reach your desired consistency. Add a couple drops of green food coloring if desired to get a darker green color
• Refrigerate at least 1 hour, but it is best overnight (6-8 hours).
• Serve with a dollop of cool whip and a maraschino cherry.

Video

Notes

For a lighter dish, you can substitute sugar-free instant pudding and Cool Whip Free.

To thaw the Cool whip, place the container in the refrigerator for about 4 hours.

Fun add-ins: 1/2 cup shredded coconut, 1/2 chopped maraschino cherries, try your favorite nuts instead of pecans (walnuts, pistachio nuts, sliced almonds, etc). Try adding drained fruit cocktail or mandarin oranges. The possibilities are endless.

Nutrition

Serving: 1 | Calories: 218cal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 200mg | Sugar: 32g | Fiber: 2g | Calcium: 38mg | Iron: 1mg

Originally published June 2020, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Pistachio Fluff Watergate Salad Recipe + Video appeared first on The Slow Roasted Italian.

This is such a delicious dessert – and it all starts with a box of yellow cake mix. 

Then you just need a few other simple ingredients, and you’ll be well on your way to enjoying this simple recipe, bite after bite. 

There is a good reason why people make dump cakes and it’s because they’re delicious and one of the easiest desserts to make. 

You can literally follow the steps on the recipe card below to make this simple dessert recipe, and your taste buds will jump for joy. All you need are a handful of ingredients to get started! 

Cherry Pineapple Dump Cake

Cherries are sweet, sour, and almost woodsy in their dark flavor. Pineapples are bright, tropical, and vibrantly acidic. 

Mixed together? That’s a dessert match made in heaven!

I just think dump cakes are so fun, easy, and quick! I’ve played around with a lot of flavors over the years: lemon, Oreo cookie, citrus, and banana are just some of my favorites!

I even like making a gooey chocolate cherry version that’s the easiest dessert you’ve ever tried!

Ingredient Notes & Substitutions

• Cherry Pie Filling – There’s nothing more convenient than a pre-made cherry filling! 
  
  Fresh cherries don’t really give the same moisture, but you could cook down some fresh ones to use… just don’t forget to remove those seeds!
  
• Canned Crushed Pineapple – Small bits are better than large ones! Want to use frozen? That’s fine, but be sure to let them thaw. 
  
  And since you can usually only get them in bigger chunks, chop ‘em up a bit more!
  
• Yellow Cake Mix – We all love to use it! Your favorite brand is perfect to make this recipe. And if you want to use white cake mix instead, then go for it!
  
• Frozen Butter – This is a super trick for moist, buttery pineapple cherry dump cake! You can easily, evenly distribute the butter throughout. 
  
  It slowly melts to drench and enrich the crumble topping, and it really tenderizes that crumb texture! Make sure that you use real butter! 

You can also use any other fruit filling for this easy cake recipe as well. I also love adding a scoop of ice cream to this crowd-pleasing cake. 

Homemade whipped cream is another great topping for easy desserts like this. Whatever you want to do to keep it easy peasy sounds great! It will be a big hit no matter what! 

Tips for Making Cherry Dump Cake With Pineapple

• Try different flavors of cake mix!

Chocolate, white, yellow, strawberry, so on and so forth… I can’t think of any flavors that wouldn’t be good to use!

Mix it up and let us know in the comments which boxed mix you use!

• What about butter substitutes?

I’ve been asked if you can use margarine to make cherry pineapple dump cake.

And here’s the thing: you can, but it’s not ideal.

I’ve already gone over the benefits of using frozen butter (even distribution, buttery topping, and crumb texture). 

And margarine won’t give the same rich taste or the same moist texture. 

If you still want to make that substitute, I’d recommend going with ½ margarine and ½ butter to still get a similar taste and texture.

• Try different flavors of fruit! 

There are all kinds of pie filling out there! Pumpkin, blueberry, mixed berry, and so on… and any of them will work in our cherry pineapple dump cake recipe! 

Mix a few together, just go with one — whatever you’d like to do!

• What’ll be the perfect finishing touch? 

How do you want to top off your homemade pineapple cherry dump cake?

You can make it creamy with vanilla ice cream or whipped cream.

You can make it crunchy with toasted pecans or walnuts. Or, if you like a nutty flavor but not the texture, you can flurry shredded coconut on top!

… Or just enjoy it as it is! Sometimes, sweet and simple is all you want. 

Storing and Freezing Pineapple Cherry Dump Cake

Keep leftover dump cake with pineapple in an airtight container so that the crumble doesn’t get stale — and keep it refrigerated to keep the fruit fresh! 

Stored properly, you can enjoy it for up to 5 days. Eat the leftovers cold, right out of the fridge, or reheat pineapple cherry dump cake in the microwave. 

Kitchen Tools You Will Need

• 8” Round Pan with high sides.
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Cherry Pineapple Dump Cake Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Cherry Pineapple Dump Cake (4 Ingredient Recipe)

Golden brown, bubbly, and syrupy, Cherry Pineapple Dump Cake is what homemade desserts are all about! So, don’t wait to give it a try!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 465cal

Author Donna Elick

Equipment

• round pan
• Cooking Spray

Ingredients

• 21 ounce can cherry pie filling
• 14 ounce can crushed pineapple
• 15.25 ounces box yellow cake mix
• 12 tablespoons unsalted butter (1 1/2 sticks) frozen and chopped

Instructions

• Preheat oven to 350 degrees F and spray 8” round cake pan with cooking spray
• Dump cherry pie filling and crushed pineapple into cake pan and spread evenly
• Dump the entire bag of cake mix on top of fruit and spread evenly. Smooth out any large clumps
• Top with chopped, frozen butter. Be sure to get butter all the way to the edge.
• Bake for 45-60 minutes until the top is golden brown and bubbly.
• Remove from oven and let cool slightly
• Serve warm or cold with ice cream and or whipped topping.

Notes

1 1/2 sticks of butter is equal to 12 tablespoons.

It’s totally fine to grease the baking pan with butter instead of baking spray.

Use an 8” round cake pan, or mix it up and use a square or rectangle pan. Dump cakes are versatile, so experiment and have fun!

Use your favorite canned fruit or mix it up and try using fresh fruit. Dump cakes are very easy going!

When adding the cake mix, I recommend using a fork to break up any large clumps.

Use frozen butter for best results, and be sure to chop it up and distribute it evenly on top of the cake mix.

After baking you might notice some bits of cake mix that didn’t get incorporated. That is totally fine, just be sure to spread the butter more evenly next time.

Nutrition

Serving: 1 | Calories: 465cal | Carbohydrates: 73g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 410mg | Sugar: 30g | Fiber: 2g | Calcium: 135mg | Iron: 1mg

Originally published September 2023, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cherry Pineapple Dump Cake (4 Ingredient Recipe) appeared first on The Slow Roasted Italian.

Hawaiian Tortellini Salad

My favorite Hawaiian pizza is a hand-tossed crust with marinara sauce that is fully loaded with ham, pineapple, red onion, and peppers. 

I took all those amazing pizza flavors and transformed them into my newest summer salad creation!

It all starts with a rainbow of vegetables, ham, tortellini, and pineapple, of course. But the real magic is the dressing — a sweet, pineapple mixture with a little kick from ginger is the perfect complement to this fun and non-traditional Hawaiian tortellini pasta salad.

The flavors are so summery and refreshing that I could not stop eating it, though I did manage to share it with family and friends. What can I say, I love to feed people!

Hawaiian flavors are some of my favorites, so it’s no wonder I’ve used them in kabobs, meatballs, and even in a sweet dessert. 

And if you’re looking for a traditional Hawaiian pasta salad, check out my mac salad recipe!

Ingredient Notes and Substitutions

• Cheese Tortellini – I’ll usually grab a bag of frozen, but fresh works too. Cook according to the package directions, or for slightly less time if you plan on having leftovers.
  
• Ham – Ask for extra thick slices at the deli counter or look for ham steaks with the lunch meat and sausages. 
  
  You can also use leftover holiday ham — my orange honey glazed version would be perfect for this Hawaiian tortellini salad recipe!
  
• Veggies – Use a rainbow medley of orange bell peppers, English cucumber, red onion, and cherry tomatoes for tortellini salad with ham and pineapple.
  
  Feel free to swap the orange peppers for red or yellow, but avoid green as they would be too bitter. You can use regular cucumbers too (I suggest peeling them first) or swap for a garden fresh zucchini!
  
• Pineapple Tidbits – Not to be confused with pineapple chunks, canned tidbits are much smaller and easier to mix throughout this Hawaiian pasta salad with tortellini.
  
  Be sure to reserve the juice when you drain the pineapple — you’ll need some for the dressing!
  
• Creamy Dressing – Combine mayonnaise and sour cream for the base, then mix in reserved pineapple juice, Dijon mustard, and a little sugar. 
  
  Greek yogurt is a good swap for the sour cream if needed.
  
  I like to use garlic paste and ginger paste to save some extra work (find them with the produce), but you can use finely minced garlic cloves and freshly grated garlic root if you’d like.

Tips and Tricks to Make the Best Hawaiian Pasta Salad with Tortellini

• Chop all the veggies into similar sizes.

This makes pasta salad easier to eat, and you’re guaranteed to get a little bit of everything in each bite.

I’ve got a handy kitchen hack for slicing cherry tomatoes too — all you need are a couple of Tupperware lids!

• Adjust the amount of dressing to your liking.

The amounts listed give you a thick, creamy coating on this Hawaiian tortellini salad, but some may prefer a lighter version.

In that case, start with half of the dressing and see what you think. You can drizzle in a little more at a time until it looks just right, then save the rest for refreshing leftovers.

• Let it chill for an hour before serving.

There’s nothing wrong with serving this Hawaii tortellini pasta salad right away. Trust me, I hardly ever wait!

But giving it some time in the fridge allows all the flavors to meld together, plus the pasta will soak up a bit of the dressing too. 

Prep Ahead

• Dice ham
• Chop veggies
• Mix dressing

Kitchen Tools You Will Need

• Large Pot and Strainer for the tortellini.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Salad Bowl – My favorite for serving pasta salad, Hawaiian or otherwise!
• Mason Jar – I absolutely love these for homemade salad dressing — shake and store with ease! 
• Salad Tongs – These bamboo hands help to toss everything gently and are attractive enough for serving as well.

Serving Suggestions

With meat, veggies, and cheese-stuffed pasta, this dish is filling enough for a meal. But it’s also a great option for potluck and cookouts!

Pair Hawaiian tortellini salad with pulled pork sliders or teriyaki chicken and a big bowl of tropical fruit salad.

Storing Hawaiian Tortellini Pasta Salad

Leftovers will keep for 2 to 3 days in the refrigerator. Any longer and it will start to get watery. The veggies and pasta will soften quite a bit too.

Store tortellini salad with ham and pineapple in an airtight container for the best texture and toss with a little extra dressing if they seem dry.

Hawaiian Tortellini Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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👉 Snag your copy today and bring the heat to your summer table!

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Hawaiian Tortellini Salad

Make Hawaiian Tortellini Salad with ham, pineapple, colorful veggies, and cheesy tortellini — plus an outstanding pineapple-ginger dressing!

Course Salad

Cuisine Hawaiian

Method Stovetop

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 451cal

Author Donna Elick

Equipment

• salad bowl
• bamboo salad hands
• mason jars
• chef's knife
• 4 quart sauce pan
• cutting board

Ingredients

Salad

• 19 ounces frozen cheese tortellini or fresh
• 2 orange bell peppers cut into bite size pieces
• 1 English cucumber cut into quarters and sliced
• 1/2 medium red onion thinly sliced
• 16 ounces cherry tomatoes halved
• 2.5 cups diced ham
• 14 ounces pineapple tidbits in 100% pineapple juice (reserve the juice)

Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup pineapple juice reserved from the can of pineapple tidbits
• 1 tablespoon granulated sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic paste or fresh grated garlic
• 2 teaspoons ginger paste or fresh grated ginger
• 1 teaspoon coarse ground black pepper

Instructions

• Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set aside once cooked.
• Chop ham and vegetables and set aside. Reserve pineapple juice for the dressing. Set aside. Combine salad ingredients in a large bowl. Set aside.
• To a pint size mason jar, add dressing ingredients. Cover with lid and shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
• Serve and enjoy.

Video

Notes

Salad is excellent the next day. If you like a lighter dressing coating make 1/2 of the dressing recipe. This gives it a nice and thick coating.

If you do not have ginger paste, you can use finely diced fresh ginger or ground ginger to taste (start with 1/4 teaspoon).

This is a fantastic make ahead salad. When making ahead, use 1/2 of the dressing when preparing the salad. Reserve the remaining dressing to pour over the salad before you serve. This will keep the salad nice and creamy. If you use all of the dressing initially your pasta may soak up all the dressing.

Nutrition

Serving: 1 | Calories: 451cal | Carbohydrates: 48g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 970mg | Sugar: 17g | Fiber: 5g | Calcium: 140mg | Iron: 3mg

Originally published April 2016, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Hawaiian Tortellini Salad appeared first on The Slow Roasted Italian.

Pineapple Popsicle Recipe

Summertime and ice pops are the perfect pair! They go together like peanut butter and jelly, chips and salsa, pasta and sauce… you get the idea!

Growing up, I remember we always had a freezer full of fruit juice ice pops that came in those little plastic tubes. I swear I ate them every day! 

Naturally, I want my daughter, Munchkin, to grow up with those same memories that I hold so dear.

So, what’s a food blogger to do?! Come up with my own recipes for fresh fruit popsicles!!

Now we have our very own stockpile in the freezer, and I’m willing to bet that my ingredients are much better for you than a lot of the artificial stuff.

This pineapple popsicle recipe has become one of our favorites. You only need a handful of fresh ingredients to make it and, even better… there is no refined sugar! 

That means no wild sugar crashes for Munchkin or any of her friends. My fellow parents can thank me later!!

I’ve got plenty of other flavors to choose from! Try my kiwi pineapple and strawberry lime pops next.

Ingredient Notes and Substitutions

• Fresh Pineapple – And I mean FRESH! I typically use 1 whole pineapple to give me the 2 cups we need for this orange pineapple popsicle recipe.
  
  If you need a shortcut, you can always use frozen pineapple chunks instead, just be sure to thaw them first. I don’t recommend canned… the flavor just isn’t as vibrant as we want!
  
• Navel Oranges – Add more sweetness and a nice little citrusy zing. The added juice also helps create a smoother texture.
  
  Clementines are a good sub, but understand they are a bit sweeter!
  
• Fresh Lime Juice – Balances out all of the sweet ingredients with a pop of acidity. It also enhances the fruity flavors and keeps the pineapple orange popsicles from tasting too sugary.
  
  Again, fresh is best.
  
• Honey – Our natural sweetener! Honey helps soften the ice pops as well so they’re easier to bite into. Maple syrup would also work.

Tips and Tricks to Make Perfect Pineapple Orange Popsicles

• Use ripe pineapple for the best flavor.

The riper the fruit, the sweeter and more flavorful your pineapple popsicle recipe will come out!

Look for a pineapple that’s golden-yellow on the outside with a strong, sweet aroma at the base (yes, I’m telling you to smell it at the store!!). 

If you think yours is underripe, let it sit at room temperature for a couple of days before using.

• Blend until completely smooth.

For the ideal texture, blend the orange pineapple popsicle mixture thoroughly — you want to get rid of any chunks!

If you find your food processor isn’t powerful enough, you can always strain it further using a fine mesh sieve to get rid of any remaining pulp.

• Do a taste test before freezing.

Before pouring the blended fruit into your popsicle molds, taste it! Once frozen there’s no going back… until you make your next batch.

If you want it sweeter, add a little more honey. If it’s too sweet, balance it out with some extra lime juice.

• Loosen gently.

The easiest way to pop the popsicles out of the mold is to run it under warm (not hot) water for about 15-20 seconds. 

Avoid pulling too hard on the stick — if it doesn’t come out easily, you likely need to hold it under the warm water a little longer.

Prep Ahead

• Chop the pineapple
• Peel the oranges
• Squeeze the lime juice

Kitchen Tools You Will Need

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Food Processor – Makes blending the ice pop mixture easy peasy.
• Citrus Juicer – This gets every last drop out, which makes juicing limes so much easier.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Fun Mix-Ins

I wanted to keep things as simple as possible in this pineapple popsicle recipe, but that doesn’t mean you can’t add your own flair!

Try folding in some shredded coconut for a subtle chewiness and a more tropical vibe, or add finely chopped mint leaves for an elevated feel.

If you love a bit of texture, feel free to toss in a handful of diced pineapple or orange pieces before pouring the mixture into the molds.

One of my favorite things to do is add a sprinkle of chili powder or Tajin to make sweet and spicy pineapple orange popsicles!

And if I know it’s going to be just us grownups… a splash of rum for a boozy twist. So fun at parties!!

Storing Fresh Fruit Popsicles

Remember to remove the ice pops from the molds once fully frozen.

I like to wrap each one in parchment paper to keep them from sticking, then I’ll add them to a large Ziploc bag before popping them back in the freezer.

They’re best enjoyed within about 2-3 weeks but can last up to 1 month when properly stored.

Orange Pineapple Popsicle FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Fruit Popsicle Recipes

Strawberry Ice Pops with Wild Berry Balsamic

Berry Red White and Blue Popsicles

Strawberry Kiwi Vitamin C Ice Pops

Coffee Popsicles (Rocket Pops!)

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👉 Snag your copy today and bring the heat to your summer table!

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Orange and Pineapple Popsicle Recipe (No Refined Sugar!)

My Pineapple Popsicle Recipe with oranges and lime is sweet, tangy, and refreshing — it's packed with fruit and contains ZERO refined sugar!

Course Dessert

Cuisine American

Method Food Processor, Freezer

Prep Time 5 minutes minutes

Freeze 1 day day

Total Time 1 day day 5 minutes minutes

Servings 12 4 ounce popsicles

Calories 36cal

Author Donna Elick

Equipment

• food processor
• ice pop mold

Ingredients

• 2 cups chopped fresh pineapple about 1 pineapple
• 2 navel oranges peeled
• 2 tablespoons fresh lime juice
• 2 tablespoons honey

Instructions

• In the bowl of a food processor combine all the ingredients. Blend until you have a smooth mixture. Pour mixture into ice pop molds. Slide popsicle sticks into the ice pop. Freeze 12-24 hours until frozen solid.
• Run mold under warm water to loosen the popsicles from the mold. Pull the popsicle out of the mold by tugging on the stick.
• Store in a snack-size resealable zip top bag.
• Serve and enjoy!

Notes

You can also use 3-ounce Dixie cups for perfect kid size ice pops.

Nutrition

Serving: 1 | Calories: 36cal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 8g | Fiber: 1g | Calcium: 14mg | Iron: 1mg

Originally published June 2012, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Orange and Pineapple Popsicle Recipe (No Refined Sugar!) appeared first on The Slow Roasted Italian.

I love being able to make my own condiments when I want something special.  This homemade pineapple BBQ sauce is my favorite homemade BBQ sauce recipe that I literally add to just about anything.

I’m talking cooked chicken breasts, pork ribs, chicken wings, pork tenderloin, popcorn chicken – even egg rolls! 

The delicious flavors of this Hawaiian BBQ sauce elevate any dish and it is perfect for summer cookouts and your next BBQ party.

Wow all your friends and make your own BBQ sauce with a tropical twist. Everyone’s taste buds will thank you! 

It’s always fun to be able to make something unique like my homemade pesto mayonnaise or my vanilla bean honey butter.

Pineapple Barbecue Sauce

This pineapple bbq sauce works wonderfully with pulled pork in the crockpot. It’s really the only thing that needs to be done before you add the pork.

Or, if you’re having burgers on the grill, it takes only a few minutes to make a batch of this barbecue sauce with pineapple to top your burgers.

How to make pineapple barbecue sauce

1. Mix all of the ingredients except the cornstarch and hot water together in a small saucepan.
   
2. Mix the cornstarch and water together.
   
3. Stir until smooth.
   
4. Add the cornstarch mixture to the saucepan.
   
5. Cook until it’s the desired thickness.

Pineapple Sauce Recipe Tips & Tricks

• Balance the sweetness: Canned pineapple can still be quite sweet, so it’s important to balance it with other ingredients like ketchup or citrus juice. 
  
  Taste as you go and adjust the flavors to your liking.
  
• Experiment with different spices: Adding spices like smoked paprika, cumin, and chili powder can give your pineapple bbq sauce a unique depth of flavor.
  
• Add some heat. Sprinkle in some red pepper flakes to make the barbecue sauce with pineapple a little spicy. Add as much or as little as you’d like. 

Pineapple BBQ Sauce Recipe FAQs

Storing Pineapple BBQ Sauce

The easiest way to store this sauce if you have leftovers is to pour it into a jar with a tightly fitting lid. I often use Mason jars for this reason.

It will stay good for 3 to 5 days in the refrigerator. When you want to use the rest of it, just heat it up slowly in a saucepan.

If you want to keep this for longer than a few days, just transfer it to a freezer bag and remove as much air as possible. Then, you can freeze it for up to three months.

When you want to use it again, let it defrost in the refrigerator overnight. Then, heat it slowly on the stove. Or, brush it on your choice of meat.

More homemade barbecue sauce recipes

If you enjoyed my pineapple barbecue sauce, why not try one of these next!

What is a season of grilling without your own signature BBQ sauce? We keep coming back to use this sauce again. It is amazing!

KC BBQ Sauce boasts multiple layers of heat and sweet! Check out my very own version of this favorite Kansas City BBQ Sauce.

Simple Barbecue Ranch Sauce sauce is really simple and perfect for dipping or topping your favorite burgers, the Simple Barbecue Ranch Sauce is creamy and has a nice cooling element to it.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Sauce Recipes

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👉 Snag your copy today and bring the heat to your summer table!

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Pineapple Barbecue Sauce (Easy Homemade Recipe)

Looking for a pineapple barbecue sauce recipe? Learn how easy it is to make your own condiments with this barbecue sauce recipe.

Course Sauce

Cuisine Asian

Method Stovetop

Prep Time 2 minutes minutes

Cook Time 13 minutes minutes

Total Time 15 minutes minutes

Servings 4 about 2 cups

Calories 227cal

Author Donna Elick

Ingredients

• 1 cup pineapple juice
• 1/4 cup crushed pineapple
• 3/4 cup packed light brown sugar
• 1 teaspoon onion powder
• 2 tablespoons soy sauce
• 1/8 cup ketchup
• 1/8 teaspoon cayenne pepper
• 1 pinch salt
• 2 tablespoons corn starch
• 2 tablespoons hot water

Instructions

• Mix all ingredients in a saucepan. Bring to a boil.
• Add cornstarch and water.
• Cook until desire thickness.

Nutrition

Serving: 1 | Calories: 227cal | Carbohydrates: 57g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 594mg | Sugar: 50g | Fiber: 1g | Calcium: 50mg | Iron: 1mg

Originally published March 2021, updated and republished July 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pineapple Barbecue Sauce (Easy Homemade Recipe) appeared first on The Slow Roasted Italian.