pineapple pretzel salad recipe

Written ByJenny Smyth Posted on
pineapple pretzel salad recipe
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The Best pineapple pretzel salad recipe

I’ve been making pineapple pretzel salad for years, and it’s still one of my family’s favorite recipes. It all started when my sister-in-law introduced me to this unique dish at a family gathering.

I was immediately drawn to the combination of sweet and salty flavors, and the crunchy texture of the pretzels. Since then, I’ve experimented with different variations and ingredients to make it my own.

My kids love helping me assemble the salad, and they always ask for it at parties and potlucks. The best part is that it’s incredibly easy to make and can be customized to suit any occasion.

Whether you’re looking for a quick weeknight dinner or a show-stopping side dish for a holiday meal, pineapple pretzel salad is a great choice. Plus, it’s surprisingly healthy, thanks to the fresh fruit and whole-grain pretzels.

My family and I love snacking on it throughout the day, or serving it as a side dish at BBQs and picnics. The key to this recipe is using high-quality ingredients, especially the fresh pineapple chunks and the crunchy pretzels.

Don’t be afraid to get creative with your mix-ins – some of our favorite additions include chopped pecans, dried cranberries, and shredded coconut.

Pineapple Pretzel Salad

Pineapple Pretzel Salad

4.7 from 1641 votes

A sweet and salty layered dessert with a crunchy pretzel crust, a creamy cream cheese filling, and a tangy pineapple topping. This classic dish is perfect for potlucks and holiday gatherings.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time4 hours 30 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

2 cups crushed pretzels
3/4 cup melted unsalted butter
3 tablespoons granulated sugar

For the Filling

8 ounces cream cheese, softened
1 cup granulated sugar
8 ounces frozen whipped topping, thawed

For the Topping

20 ounces crushed pineapple, undrained
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons water

👨‍🍳Directions

1Preheat the oven to 400°F.
2In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar.
3Mix until the pretzels are evenly coated.
4Press the pretzel mixture firmly into the bottom of a 9×13 inch baking dish.
5Bake for 10 minutes, until the crust is lightly golden and set.
6Remove from the oven and allow to cool completely.
7In a large bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth.
8Fold in the thawed whipped topping until fully combined.
9Spread the mixture evenly over the cooled pretzel crust.
10In a small saucepan, combine the undrained crushed pineapple and 1/2 cup of sugar.
11In a separate small bowl, whisk the cornstarch and water to create a slurry.
12Add the slurry to the pineapple mixture.
13Cook the pineapple mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
14Boil for 1 minute, then remove from heat.
15Allow the pineapple topping to cool to room temperature.
16Spread the cooled pineapple topping evenly over the cream cheese layer.
17Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until fully chilled and set.
Serve cold.

🔧Equipment

9×13 inch baking dish
Mixing bowls
Saucepan
Whisk
Measuring cups and spoons
Spatula
Refrigerator

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 45mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 4g

📝Notes

For best results, chill the salad overnight. You can substitute low-fat cream cheese and light whipped topping for a lighter version. To prevent a soggy crust, ensure the crust is completely cool before adding the cream cheese layer.

Watch Video Of How Pineapple Pretzel Salad Works

For storing leftovers, keep the pineapple pretzel salad covered in the refrigerator. It stays fresh for up to four days, though the pretzel crust will soften a bit. I do not recommend freezing this dish because the cream cheese layer can become grainy and the topping gets watery when thawed.

To reheat, there is no need to warm it up, this salad is meant to be served cold straight from the fridge. If you want to refresh the crunch, you can sprinkle a few extra crushed pretzels on top just before serving. For serving ideas, this salad is a great side for grilled meats like burgers, hot dogs, or barbecue chicken.

It also works well at brunch alongside quiche or breakfast casseroles. I like to present it in a clear glass dish so the layers show, and sometimes I add a few whole pretzels on top for decoration. It is always a good idea for any occasion because it is simple, feeds a crowd, and pleases both kids and adults.

My family gatherings would not feel complete without this dish on the table.

❓ Frequently Asked Questions About Pineapple Pretzel Salad

Q: What is pineapple pretzel salad?

Pineapple pretzel salad is a unique dessert or snack made with crushed pretzels, fresh pineapple chunks, and a sweet cream cheese dressing.

Q: How do I make pineapple pretzel salad?

To make this recipe, start by crushing 1 cup of pretzels in a food processor or place them in a plastic bag and crush them with a rolling pin.

Q: Can I use any type of pretzel for this recipe?

No, it’s best to use whole-grain or salted pretzels for this recipe.

Q: What are some good mix-ins for pineapple pretzel salad?

Some popular mix-ins include chopped pecans, dried cranberries, shredded coconut, and chocolate chips.

Q: Can I store pineapple pretzel salad in the refrigerator?

Yes, you can store this salad in an airtight container in the refrigerator for up to 3 days.

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