Tropical Paradise Hawaiian Snack – A Gluten-Free Indulgence

Discover this gluten-free Hawaiian snack that combines tropical fruits with macadamia nuts and toasted coconut for a delightful taste of paradise.

Time: Prep - 15 minutes, Cook - None, Total - 1 hour and 15 minutes

Servings: 6

Difficulty: Easy

Cuisine: Hawaiian, Gluten-Free

Allergens

Tree Nuts (Macadamia nuts)

Ingredients

1 cup pineapple chunks
1 cup diced mango
1/2 cup chopped macadamia nuts
1/4 cup shredded coconut, toasted
1/4 cup sugar
1 tbsp fresh lime juice
1/2 tsp cinnamon

Instructions

In a large bowl, gently mix together pineapple chunks, diced mango, chopped macadamia nuts, and toasted shredded coconut.
In a small saucepan over medium heat, combine sugar, lime juice, and cinnamon. Stir until the sugar dissolves completely, creating a syrup.
Pour the warm syrup over the fruit mixture, stirring gently to coat everything evenly.
Refrigerate for at least 1 hour to allow flavors to meld together.

Chef’s Insight

This dish is perfect for a summer gathering or to bring a taste of Hawaii to your own kitchen.

Notes

Ensure all ingredients are gluten-free to maintain a gluten-free diet.

Substitutions

Almonds or pecans can be used instead of macadamia nuts.

Alternative Preparations

Serve over ice cream for a decadent dessert option.

Alternative Methods

No cooking required, simply mix and chill.

Best Storage Practice

Store in an airtight container in the refrigerator for up to 3 days.

Shelf Life

Consume within 3 days for optimal freshness.

Plating Tips

Serve in a glass bowl or martini glass to showcase the vibrant colors and textures of the tropical fruit salad.

Nutrition Facts

Per serving, this recipe contains approximately 250 calories, with most of the calories coming from carbohydrates. The majority of the fat is from the macadamia nuts and a small amount of saturated fat comes from the shredded coconut.