Pineapple Bowl with Mango, Jicama, Cucumber, Chili & Chamoy
This tropical street-food-inspired pineapple bowl is bursting with refreshing, crunchy, and juicy textures. A perfect sweet-spicy snack, party starter, or colorful side.
Equipment
- Sharp Knive
- Spoon or Melon baller
- Mixing bowl
Ingredients
- 1 ripe pineapple halved and hollowed
- 1 cup diced mango fresh or frozen and thawed
- 1 cup diced jicama peeled
- 1 cup diced cucumber peeled or unpeeled
- 1 tablespoon chili powder or Tajín
- 2 tablespoons chamoy sauce I buy ready made chamoy sauce at HEB/ or sub with lime juice and a touch of maple syrup if oil-free needed
Instructions
- Slice pineapple in half lengthwise and hollow out each half, leaving a thick enough base so it doesn’t leak. Dice the pineapple flesh.
- In a large bowl, combine diced mango, jicama, cucumber, and pineapple.
- Gently toss with chili powder and chamoy sauce.
- Spoon the mixture back into the pineapple halves for a festive presentation.
- Serve chilled.
Notes
Helpful Tips:
-
- Use pre-cut mango or jicama for faster prep.
- If avoiding packaged chamoy, drizzle with lime juice, a splash of date syrup, and chili powder.
Nutrition
Calories: 85kcalCarbohydrates: 20gProtein: 1gFiber: 3gSugar: 15g
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