35+ Irresistible Pineapple Lunch Recipes to Try Today

Looking to spice up your lunch routine with a refreshing and tropical twist?

Pineapple is the perfect ingredient to elevate your meals, adding a burst of sweetness and tangy flavor that pairs beautifully with savory dishes.

Whether you’re in the mood for a vibrant salad, a zesty stir-fry, or a fruity grilled treat, these 35+ pineapple lunch recipes will inspire you to get creative in the kitchen.

From light and healthy options to hearty comfort foods, you’ll find a wide variety of dishes that showcase the versatility of pineapple in lunch recipes.

So grab a pineapple, and let’s dive into these delicious, tropical-inspired dishes that are sure to brighten up your day!

35+ Irresistible Pineapple Lunch Recipes to Try Today

Pineapple isn’t just for desserts and drinks — it’s a fantastic addition to savory lunch dishes too.

With the 35+ recipes we’ve shared, you can easily incorporate this tropical fruit into a wide array of meal ideas, from fresh salads to hot and satisfying stir-fries.

Pineapple adds a unique flavor and texture that will not only please your taste buds but also brighten up your lunch plate. So next time you’re planning your meal prep or looking for a new lunch idea, think pineapple

Whether you’re craving something light or a bit more indulgent, these pineapple lunch recipes are sure to become favorites in your kitchen.

Pineapple Chicken Salad with Avocado

This vibrant Pineapple Chicken Salad combines the juicy sweetness of pineapple with the creamy richness of avocado and the protein-packed goodness of grilled chicken. It’s a perfect low-carb, keto-friendly meal that balances tropical flavors with healthy fats, making it an ideal choice for a satisfying lunch.

Ingredients:

• 1 chicken breast, grilled and sliced
• 1/2 cup pineapple chunks (fresh or canned in juice, drained)
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste
• 1/4 tsp chili flakes (optional)
• Mixed greens (spinach, arugula, or lettuce)

Instructions:

1. Grill the chicken breast and slice it into strips.
2. In a large bowl, combine the pineapple chunks, diced avocado, and red onion.
3. Add the grilled chicken strips to the bowl.
4. Drizzle with olive oil and lime juice, then season with salt, pepper, and chili flakes (if using).
5. Gently toss all the ingredients together, ensuring everything is coated.
6. Serve the salad over a bed of mixed greens.

This Pineapple Chicken Salad with Avocado is a refreshing, nutrient-dense lunch that is perfectly suited for a keto diet. The healthy fats from avocado and olive oil, combined with the lean protein from chicken, will keep you full and satisfied. The tropical pineapple provides a burst of natural sweetness while keeping the carb count low, making this a great option for anyone looking to maintain a low-carb, keto-friendly lifestyle.

Pineapple & Shrimp Lettuce Wraps

These Pineapple & Shrimp Lettuce Wraps are a delightful combination of savory shrimp, sweet pineapple, and a burst of freshness from crunchy lettuce. Perfect for a light yet satisfying lunch, these wraps are easy to prepare and ideal for those following a keto or low-carb diet. They offer a delicious balance of flavors with minimal carbs.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 cup pineapple, finely diced
• 1/4 cup cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1 head of iceberg lettuce (for wraps)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Season the shrimp with cumin, smoked paprika, salt, and pepper.
3. Cook the shrimp in the skillet for about 2-3 minutes per side until pink and cooked through.
4. Remove the shrimp from the pan and set aside.
5. In the same pan, add the diced pineapple and cook for 1-2 minutes to slightly caramelize it.
6. Add the shrimp back into the pan and toss everything together with lime juice and chopped cilantro.
7. To serve, spoon the shrimp and pineapple mixture into large lettuce leaves, forming wraps.

These Pineapple & Shrimp Lettuce Wraps are an excellent low-carb, keto-friendly option for lunch. The shrimp provides a lean source of protein, while the pineapple adds a delightful sweetness without adding many carbs. Using lettuce as a wrap keeps the meal light and refreshing. This is an easy-to-make dish that’s perfect for a quick lunch on the go, while still being full of flavor and nutrition.

Pineapple Beef Stir-Fry with Zucchini Noodles

A flavorful and satisfying Pineapple Beef Stir-Fry made with tender strips of beef, crunchy veggies, and low-carb zucchini noodles. The pineapple adds a sweet, tangy kick to the dish, perfectly complementing the savory flavors of the beef. This recipe is a perfect keto lunch that’s both filling and refreshing, offering a balance of protein, healthy fats, and minimal carbs.

Ingredients:

• 8 oz flank steak or sirloin, thinly sliced
• 1/2 cup pineapple chunks (fresh or canned)
• 1 large zucchini, spiralized into noodles
• 1/2 red bell pepper, thinly sliced
• 1/4 cup green onions, chopped
• 2 tbsp soy sauce (or coconut aminos for a keto-friendly option)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp fresh ginger, grated
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the beef slices and cook for 3-4 minutes until browned, seasoning with salt and pepper.
3. Add garlic and ginger to the pan, stirring for about 30 seconds until fragrant.
4. Add the pineapple chunks and red bell pepper, cooking for another 2-3 minutes.
5. Pour in soy sauce (or coconut aminos) and sesame oil, then stir everything together.
6. Add the zucchini noodles and cook for another 2-3 minutes, just until the noodles are tender.
7. Garnish with chopped green onions and serve immediately.

This Pineapple Beef Stir-Fry with Zucchini Noodles is a deliciously satisfying keto-friendly lunch. The tender beef, paired with the sweet pineapple and fresh zucchini noodles, creates a balanced and flavorful dish without compromising your low-carb goals. The combination of savory and sweet flavors, along with the healthy fats from sesame oil, makes this stir-fry a well-rounded meal that’s perfect for keeping your energy up throughout the day.

Pineapple Pork Skewers with Cauliflower Rice

These Pineapple Pork Skewers with Cauliflower Rice offer a flavorful keto-friendly lunch with tender, juicy pork paired with the sweetness of pineapple, all served alongside a light, low-carb cauliflower rice. This dish combines tropical flavors with protein-packed pork and a vegetable-based rice substitute, perfect for those on a low-carb or keto diet.

Ingredients:

• 1 lb pork tenderloin, cut into 1-inch cubes
• 1/2 cup pineapple chunks (fresh or canned)
• 1 tbsp olive oil
• 1 tbsp soy sauce (or coconut aminos for keto)
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 cups cauliflower rice (store-bought or homemade)
• 1 tbsp coconut oil
• Fresh cilantro for garnish

Instructions:

1. Preheat your grill or a grill pan to medium-high heat.
2. In a bowl, combine olive oil, soy sauce, cumin, paprika, salt, and pepper to make a marinade.
3. Add the pork cubes to the marinade and toss to coat. Let it marinate for at least 15 minutes.
4. Skewer the marinated pork cubes and pineapple chunks alternately onto the skewers.
5. Grill the skewers for about 5-7 minutes per side or until the pork is cooked through and slightly charred.
6. While the skewers cook, heat coconut oil in a skillet over medium heat. Add cauliflower rice and cook for 5-7 minutes until tender.
7. Serve the grilled skewers over the cauliflower rice and garnish with fresh cilantro.

Pineapple Pork Skewers with Cauliflower Rice provide a satisfying and flavorful meal that adheres to keto guidelines. The grilled pork is rich in protein, while the pineapple adds a refreshing sweetness, balancing perfectly with the savory spices. The cauliflower rice serves as a light yet filling substitute for traditional rice, keeping the meal low in carbs. This dish is a great option for a balanced lunch that’s both delicious and nutritious.

Pineapple Coconut Chicken Curry

This Pineapple Coconut Chicken Curry is a rich and creamy dish that combines tender chicken with a tropical twist from pineapple and coconut milk. It’s a low-carb, keto-friendly curry that’s packed with flavor and healthy fats, perfect for a filling lunch. The combination of savory, spicy, and sweet elements makes this curry a standout dish on a keto menu.

Ingredients:

• 2 chicken breasts, diced
• 1/2 cup pineapple chunks (fresh or canned)
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.
2. Add the diced chicken breasts and cook for 5-7 minutes until browned on all sides.
3. Stir in the curry powder, turmeric, and cumin, cooking for another minute until the spices are fragrant.
4. Pour in the coconut milk and add the pineapple chunks. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken.
5. Season with salt and pepper to taste.
6. Serve the curry hot, garnished with fresh cilantro.

This Pineapple Coconut Chicken Curry is a delightful low-carb, keto-friendly meal that brings together bold flavors and comforting textures. The coconut milk provides richness, while the pineapple adds a touch of sweetness, creating a perfect balance with the savory chicken. This dish is not only satisfying but also a great way to enjoy a flavorful, exotic meal while keeping your carb intake low. It’s a hearty and nutritious lunch option that’s sure to please your taste buds.

Pineapple Grilled Salmon with Spinach Salad

This Pineapple Grilled Salmon with Spinach Salad combines the rich, smoky flavor of grilled salmon with a sweet and tangy pineapple glaze, served alongside a fresh spinach salad. It’s a perfect low-carb, keto-friendly lunch that is high in healthy omega-3 fatty acids and antioxidants, making it a wholesome and satisfying meal.

Ingredients:

• 2 salmon fillets
• 1/2 cup pineapple chunks (fresh or canned)
• 1 tbsp honey (optional, for a little sweetness)
• 1 tbsp olive oil
• 1 tbsp soy sauce (or coconut aminos for keto)
• 1 tsp grated fresh ginger
• 1 tbsp lime juice
• Salt and pepper to taste
• 3 cups fresh spinach
• 1/4 cup sliced red onion
• 1/4 cup feta cheese, crumbled
• 1/4 cup toasted walnuts or pecans (optional)

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. In a small saucepan, combine pineapple chunks, honey, olive oil, soy sauce, grated ginger, and lime juice. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
3. Season the salmon fillets with salt and pepper, then brush them with a little olive oil.
4. Grill the salmon for about 4-5 minutes per side, until cooked through and slightly charred.
5. During the last minute of grilling, brush the salmon with the pineapple glaze and let it caramelize.
6. In a large bowl, combine the spinach, red onion, feta cheese, and toasted walnuts (if using).
7. Serve the grilled salmon on top of the spinach salad, drizzling with any remaining pineapple glaze.

The Pineapple Grilled Salmon with Spinach Salad is a light yet filling meal, packed with healthy fats from the salmon and plenty of nutrients from the spinach and pineapple. The sweet and savory glaze adds a tropical twist, making the salmon even more flavorful. This dish is not only keto-friendly but also rich in omega-3s, antioxidants, and vitamins, making it a nutritious and delicious choice for a low-carb lunch. It’s an elegant meal that’s perfect for a satisfying and healthy midday break.

Pineapple Beef Tacos in Lettuce Cups

these Pineapple Beef Tacos in Lettuce Cups are a fun and flavorful low-carb, keto-friendly lunch. The savory beef is cooked with a touch of sweetness from the pineapple, making it the perfect filling for crispy lettuce cups. This dish combines the vibrant flavors of Mexican tacos with a refreshing, healthy twist that keeps the carbs low while delivering on taste.

Ingredients:

• 1 lb ground beef
• 1/2 cup pineapple chunks (fresh or canned)
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 cup red onion, finely chopped
• 2 tbsp lime juice
• Salt and pepper to taste
• 1 head of iceberg lettuce (or butter lettuce), separated into cups
• Fresh cilantro for garnish
• 1/4 cup shredded cheddar cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, for about 5-7 minutes until browned and fully cooked.
2. Add cumin, chili powder, paprika, salt, and pepper to the beef, stirring to coat the meat with spices.
3. Stir in the pineapple chunks and cook for another 2-3 minutes, allowing the pineapple to soften and release some of its juices.
4. Drizzle lime juice over the beef and pineapple mixture and stir to combine.
5. Spoon the beef and pineapple mixture into the lettuce cups.
6. Garnish with chopped red onion, fresh cilantro, and shredded cheddar cheese (if desired).
7. Serve immediately.

These Pineapple Beef Tacos in Lettuce Cups are a perfect low-carb alternative to traditional tacos. The juicy, sweet pineapple complements the savory beef, while the crunchy lettuce cups add freshness and lightness to the meal. The combination of spices and tangy lime juice enhances the flavors, creating a satisfying, keto-friendly lunch. This is a great dish for anyone looking for a fun and flavorful meal that won’t derail their low-carb diet.

Pineapple Grilled Chicken with Zucchini Noodles

This Pineapple Grilled Chicken with Zucchini Noodles offers a refreshing, low-carb lunch that’s packed with protein and flavor. The grilled chicken is marinated in a sweet pineapple glaze, and paired with zucchini noodles for a lighter, keto-friendly alternative to pasta. This dish is an excellent choice for those craving a healthy, tropical-inspired meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup pineapple juice
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp coconut oil
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together pineapple juice, olive oil, apple cider vinegar, garlic powder, ground ginger, salt, and pepper.
2. Place the chicken breasts in the marinade and refrigerate for at least 30 minutes (or overnight for more flavor).
3. Preheat your grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side or until fully cooked.
4. While the chicken grills, heat coconut oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
5. Slice the grilled chicken into strips and serve on top of the zucchini noodles.
6. Garnish with fresh cilantro and serve immediately.

This Pineapple Grilled Chicken with Zucchini Noodles is a light yet satisfying meal that blends tropical flavors with a low-carb twist. The sweet and tangy pineapple glaze on the chicken adds a burst of flavor, while the zucchini noodles provide a nutritious, keto-friendly base. This dish is perfect for anyone following a low-carb lifestyle, offering a healthy dose of protein and vegetables while keeping things light and flavorful.

Pineapple Turkey Meatballs with Garlic Spinach

These Pineapple Turkey Meatballs with Garlic Spinach are a deliciously unique, low-carb meal that blends the savory richness of turkey with the sweet acidity of pineapple. Served with garlic-infused spinach, this dish provides a healthy dose of protein and nutrients, all while staying true to keto-friendly principles. It’s an easy, flavorful lunch that satisfies both your cravings and your nutritional needs.

Ingredients:

• 1 lb ground turkey
• 1/4 cup pineapple chunks, finely chopped
• 1/4 cup almond flour (for binding)
• 1 egg
• 2 tbsp coconut flour
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil (for cooking)
• 2 cups fresh spinach
• 2 garlic cloves, minced
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine ground turkey, chopped pineapple, almond flour, coconut flour, egg, parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs in the preheated oven for 15-20 minutes or until they are fully cooked and golden brown.
5. While the meatballs bake, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
6. Add the spinach to the skillet and cook for 3-4 minutes, stirring occasionally until wilted.
7. Drizzle the spinach with lemon juice and toss to combine.
8. Serve the pineapple turkey meatballs over the garlic spinach.

Pineapple Turkey Meatballs with Garlic Spinach offer a flavorful, low-carb, keto-friendly lunch option. The sweet pineapple in the turkey meatballs adds a juicy contrast to the savory meat, while the garlic spinach provides a rich, earthy complement. This dish is high in protein, full of vitamins, and offers a refreshing twist on classic meatballs. It’s an easy, satisfying meal that aligns with keto guidelines, providing a delicious balance of flavors and nutrients.

Pineapple Beef Stir-Fry with Bell Peppers

This Pineapple Beef Stir-Fry with Bell Peppers is a colorful and flavorful low-carb dish, ideal for a quick keto-friendly lunch. The savory beef and vibrant bell peppers are perfectly complemented by the sweet, tangy pineapple, making this stir-fry a well-balanced and satisfying meal. It’s light, fresh, and loaded with essential nutrients, perfect for those following a low-carb lifestyle.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1/2 cup pineapple chunks (fresh or canned)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 tbsp olive oil
• 2 tbsp soy sauce (or coconut aminos for a keto-friendly option)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp garlic, minced
• 1/2 tsp ginger, grated
• Salt and pepper to taste
• 2 tbsp sesame seeds (optional, for garnish)
• Green onions, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add sliced beef to the pan and cook for 4-5 minutes until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add garlic and ginger, cooking for about 30 seconds until fragrant.
4. Add the bell peppers and stir-fry for 3-4 minutes until tender but still crisp.
5. Stir in the pineapple chunks and cook for another 2 minutes, allowing the pineapple to warm up and release some of its juices.
6. Add soy sauce, rice vinegar, and sesame oil, stirring to combine.
7. Return the cooked beef to the skillet and toss everything together until evenly mixed and coated in sauce.
8. Garnish with sesame seeds and chopped green onions. Serve immediately.

This Pineapple Beef Stir-Fry with Bell Peppers is an incredibly flavorful and satisfying dish that fits perfectly into a low-carb, keto-friendly diet. The combination of tender beef, sweet pineapple, and crisp bell peppers creates a delightful balance of flavors and textures. The dish is quick to prepare, making it an ideal choice for a busy lunch. With its rich nutrients and minimal carbs, it’s a great option for anyone looking to enjoy a healthy, well-rounded meal.

Pineapple Egg Salad Lettuce Wraps

These Pineapple Egg Salad Lettuce Wraps are a light yet filling low-carb lunch, combining the richness of egg salad with the tropical sweetness of pineapple. Wrapped in crunchy lettuce, this meal is perfect for those following a keto diet. The creamy egg salad, paired with a touch of pineapple, makes for a flavorful and satisfying lunch without the carbs of traditional bread.

Ingredients:

• 4 hard-boiled eggs, peeled and chopped
• 1/4 cup pineapple chunks, finely diced
• 2 tbsp mayonnaise (preferably sugar-free)
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 1 head of Romaine lettuce or iceberg lettuce (for wraps)
• Paprika, for garnish (optional)

Instructions:

1. In a large bowl, combine the chopped hard-boiled eggs, diced pineapple, mayonnaise, Dijon mustard, garlic powder, and fresh dill.
2. Stir gently until all ingredients are well combined and coated with the mayonnaise.
3. Season with salt and pepper to taste.
4. Lay out the lettuce leaves on a serving plate and spoon the egg salad mixture onto the center of each leaf.
5. Fold the lettuce over to form a wrap, securing the egg salad inside.
6. Garnish with a sprinkle of paprika, if desired, and serve immediately.

These Pineapple Egg Salad Lettuce Wraps are a fresh, keto-friendly twist on a classic egg salad. The pineapple adds a delightful sweetness that contrasts beautifully with the creamy egg salad. Wrapped in crunchy lettuce, these wraps are both refreshing and satisfying, offering a guilt-free alternative to high-carb sandwiches. This dish is perfect for a light lunch and is a great option for anyone looking to reduce their carb intake without sacrificing flavor.

Pineapple Salmon Bowl

his Pineapple Salmon Bowl combines the rich flavors of grilled salmon with the tropical sweetness of pineapple, all served over a base of leafy greens. It’s a perfect low-carb, keto-friendly lunch that’s full of protein, healthy fats, and essential vitamins. This bowl offers a delicious balance of savory, sweet, and tangy flavors, ideal for anyone looking for a nutritious and satisfying meal.

Ingredients:

• 2 salmon fillets
• 1/2 cup pineapple chunks (fresh or canned)
• 1 tbsp olive oil
• 1 tbsp soy sauce (or coconut aminos for keto)
• 1 tsp sesame oil
• 1 tbsp lime juice
• 1/4 tsp chili flakes (optional, for heat)
• 2 cups mixed greens (spinach, arugula, or kale)
• 1/4 cup cucumber, sliced
• 1/4 avocado, sliced
• Fresh cilantro for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for 4-5 minutes per side until fully cooked and slightly charred.
3. While the salmon grills, combine pineapple chunks, soy sauce, sesame oil, lime juice, and chili flakes in a bowl. Toss gently to combine.
4. To assemble the bowl, place a bed of mixed greens at the bottom of each bowl.
5. Top with grilled salmon, pineapple mixture, cucumber slices, and avocado.
6. Garnish with fresh cilantro and serve immediately.

The Pineapple Salmon Bowl is a light, nutrient-packed meal that’s perfect for a keto diet. The rich, fatty salmon pairs perfectly with the sweet, tangy pineapple, while the avocado and greens add healthy fats and fiber. This bowl is a complete meal, offering a balance of protein, healthy fats, and low-carb vegetables, making it both satisfying and filling. It’s a refreshing, tropical-inspired lunch that’s perfect for anyone looking to enjoy a flavorful and nutritious keto-friendly dish.

Pineapple Chicken and Broccoli Stir-Fry

This Pineapple Chicken and Broccoli Stir-Fry is a quick, keto-friendly lunch that combines tender chicken with crunchy broccoli and the tropical sweetness of pineapple. It’s packed with protein, fiber, and essential vitamins, making it a well-balanced and satisfying meal. The savory stir-fry sauce ties everything together while keeping the dish low in carbs.

Ingredients:

• 1 lb chicken breast, sliced into thin strips
• 1 cup pineapple chunks (fresh or canned)
• 2 cups broccoli florets
• 2 tbsp olive oil
• 3 tbsp soy sauce (or coconut aminos for keto)
• 1 tbsp apple cider vinegar
• 1 tsp ginger, minced
• 2 garlic cloves, minced
• 1 tbsp sesame oil
• 1 tsp sesame seeds (optional, for garnish)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook for about 5-7 minutes, until browned and cooked through.
2. Remove the chicken from the skillet and set aside. In the same skillet, add garlic, ginger, and broccoli florets, stir-frying for 3-4 minutes until the broccoli is bright green and tender.
3. Add pineapple chunks to the skillet and cook for an additional 2 minutes, letting the pineapple warm up and release its juices.
4. Stir in the soy sauce, apple cider vinegar, and sesame oil, then return the chicken to the pan. Toss everything together until the chicken is coated with the sauce.
5. Season with salt and pepper to taste. Garnish with sesame seeds and cilantro before serving.

Pineapple Chicken and Broccoli Stir-Fry is a vibrant, flavorful dish that blends savory and sweet elements in a low-carb package. The chicken provides lean protein, while the broccoli offers a great source of fiber and vitamins. The addition of pineapple enhances the dish with a fresh, sweet flavor, balancing the savory stir-fry sauce. This quick, easy meal is a great choice for anyone on a keto diet looking for a satisfying lunch that doesn’t compromise on taste.

Pineapple Avocado Chicken Salad

This Pineapple Avocado Chicken Salad is a refreshing, keto-friendly lunch that combines creamy avocado, juicy pineapple, and tender chicken. It’s an easy-to-make, protein-packed meal that’s full of healthy fats and essential nutrients. The combination of flavors creates a tropical twist on the classic chicken salad, making it a perfect low-carb, satisfying lunch option.

Ingredients:

• 2 cooked chicken breasts, shredded
• 1/2 cup pineapple chunks (fresh or canned)
• 1 ripe avocado, diced
• 2 tbsp mayonnaise (sugar-free, if preferred)
• 1 tbsp lime juice
• 1 tbsp cilantro, chopped
• Salt and pepper to taste
• 1/4 cup red onion, finely chopped
• Lettuce leaves for serving (optional)

Instructions:

1. In a large bowl, combine the shredded chicken, pineapple chunks, diced avocado, red onion, mayonnaise, and lime juice.
2. Stir gently to combine, making sure the avocado and pineapple are evenly distributed throughout the chicken.
3. Season with salt and pepper to taste, and mix in the chopped cilantro.
4. Serve the salad in lettuce leaves for a low-carb wrap or enjoy it on its own.

The Pineapple Avocado Chicken Salad is a creamy, refreshing, and satisfying dish that’s perfect for a keto-friendly lunch. The combination of tender chicken, creamy avocado, and sweet pineapple creates a tropical, flavorful experience. It’s an easy-to-make meal that’s rich in healthy fats and protein while keeping the carbs low. This dish is ideal for meal prep or a quick, nourishing lunch that’s both delicious and nutritious.

Pineapple Shrimp and Cucumber Salad

This Pineapple Shrimp and Cucumber Salad is a light, zesty low-carb dish that’s perfect for a refreshing keto lunch. The sweetness of pineapple pairs perfectly with the savory shrimp, while the cool cucumber adds a crisp texture. Tossed in a tangy dressing, this salad is a refreshing, nutrient-packed meal that’s quick to prepare and incredibly satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 cup pineapple chunks (fresh or canned)
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1 tsp honey (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are fully cooked. Remove from heat and set aside to cool slightly.
2. In a large bowl, combine the pineapple chunks, sliced cucumber, and red onion.
3. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, lime juice, and honey (if using). Season with salt and pepper.
4. Add the cooked shrimp to the salad mixture and drizzle with the dressing. Toss everything together until well-coated.
5. Garnish with fresh cilantro and serve immediately.

The Pineapple Shrimp and Cucumber Salad is a light, refreshing, and low-carb dish that’s perfect for a keto-friendly lunch. The sweet pineapple and tender shrimp create a delicious balance of flavors, while the cucumber adds a crisp, refreshing texture. The tangy dressing ties everything together, making this salad both flavorful and satisfying. It’s a great choice for anyone looking for a healthy, low-carb meal that’s easy to prepare and full of vibrant, tropical flavors.

Note: More recipes are coming soon!