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Snappy Pea and Pineapple Salad

Sugar snap peas are crunchy, sweet and fun to eat! This is a delicious salad that’s sure to be a hit at the dinner table or in a lunchbox. To bring out the incredible green color of the sugar snap peas, blanch them first. Blanching is simple cooking technique that adds eye-popping visual appeal to your veggies.

  • 8 ounces fresh sugar snap peas
  • ½ cup fresh pineapple, diced
  • ½ tsp sesame oil
  • 1 tsp brown sugar
  • ¼ cup vegetable oil
  • 2 tsp teriyaki sauce
  • 1 Tbsp. rice vinegar

Blanch sugar snap peas:

  • Place peas in pan of boiling water for 2 minutes. With a slotted spoon, move them to a bowl of cold water and ice. Drain the peas when they are completely cold.


  • Whisk sesame oil, brown sugar, vegetable oil, teriyaki sauce, and rice vinegar together.
  • Combine the peas and pineapple in a salad bowl.
  • Just before serving, toss with the dressing.


  • Add ½ cup cubed firm tofu or cooked chicken for a great lunch or light dinner.