I just love the idea of color-coordinating food for a special occasion or evening. This is such a fun way to bring a theme to the event. If you’re specifically interested in a cute pink theme, here are 20 hot pink food items that are as eye-popping as they are mouth-watering.
I really hope that you’ll use these as inspiration and create your own pink-themed menu.
Before we get into cute pink foods and menu items, here’s a list of pink ingredients. This list alone is enough to get the creative juices flowing!
- Cherries, raspberries, strawberries
- Pink salmon
- Himalayan salt
- Pink peppercorns
- Ruby grapefruit
- Pink lady apples
- Pink Champagne or sparkling wine, gin tonic, and rose!
- Parma ham and prosciutto
- Pink pickled onions
Cute ideas for healthy pink party snacks
Here are 20 gorgeous and totally delicious pink finger foods. Don’t forget to wear a pair of gloves, especially when handling beets!
- Pink devilled eggs: this is easier than you’d think, and they will go down a treat with your guests. Hard boil 6 eggs, peel them, and cut them down the middle, along the length. Remove the little yolk from the center and place them into a medium-sized bowl. Add some mayonnaise, white wine vinegar, and 1 tsp of beet juice, and season with salt and pepper. Mash these ingredients into the egg yolks to combine. Place them into the mixture into a piping bag and pipe the filling back into the center of the egg white. Top this egg with a sliver of pink salmon if you want to amp up the hot pink color!
- Pink beet hummus: blitz together a can of chickpeas, 2 cooked beets, tahini, lime juice, fresh garlic, fresh coriander, salt, and pepper. You’ll want to get this mixture really smooth and make sure you’re getting everything blended in. You can add in a little cumin, paprika, or chili if you like; those will taste amazing with these ingredients. Scoop the hummus into a bowl and drizzle with a little olive oil, salt, and freshly chopped herbs. Serve this hummus with bread, fresh veggie sticks, and crackers. Roasting the beets before blending them will give a lovely flavor; it’s totally fine to use pre-cooked beets from the store.
- Pink popcorn: the eighties called, and they’re here for their pink popcorn, guys! Heat a little oil in a large pot (remember to have the lid close by) and add in ½ cup of popcorn kernels and a garlic clove and close with a lid. Shake the pot every now and then so that it doesn’t burn. Once the popcorn has stopped popping, remove the lid and allow it to cool a little. Mix a little pink food coloring in a few tablespoons of oil. Pour this over the popcorn and toss everything together. Toss and coat to combine. Season this before serving, and don’t forget to remove the garlic clove.
- Watermelon, feta, and mint skewers: this is a classic, and wow, it works. Layer cubes of watermelon onto wooden skewers. In between each layer, you’ll thread a cube of feta cheese (choose a firm one, not a super soft feta) and lovely large mint leaves. I love how refreshing this recipe is. Sometimes I’ll drizzle a little balsamic vinegar on them before serving. A little sprinkle of toasted seeds goes beautifully with this as well.
- Shrimp and pink grapefruit sticks: the bitterness from the grapefruit works so well with the sweetness from the shrimp. You can poach or grill the shrimp, whichever method you prefer. The acidity of the grapefruit cuts nicely through a pan-fried, buttery shrimp if you choose that method. If you like a little heat, serve these with a sweet chili dipping sauce and a handful of fresh cilantro.
- Pink chocolate-covered strawberries: a little twist on the regular dark chocolate or tuxedo-dipped strawberries. Use melted white chocolate and color it with a tiny touch of pink food coloring. Remember to wash and dry your strawberries well before dipping them and let the excess run off before letting them set. You can give your strawberries a second coat if you feel they need it. I like to keep the little green leaves and stalk on, but go ahead and snip that off in the beginning if you’d prefer.
- Pink fruit skewers: this is super easy guys, and will look beautiful. Just prepare all your favorite pink fruits: berries, guava, grapefruit, dragon fruit, watermelon, etc., and layer them onto skewer sticks. For something a little special, blitz up a little sugar and mint and sprinkle that over the fruit. You’re ready to go!
- Nachos with guacamole and pink pickled onion: use red onion to make a pink pickle. All you need to do is slice the onion really finely and add it to a bowl with a little lime juice, and season it with salt and pepper. This goes really nicely with a bowl of homemade guacamole and a bowl of nachos. The onions turn from deep purple to a pretty pink color as they steep in the acidic lime juice.
- Bruschetta topped with goat’s cheese and pink grapefruit: I love this sweet, bitter, sour, and salty combo. The flavor combination is a treat and a real explosion in the mouth. Toast a few slices of sliced baguette in the oven with a drizzle of oil, salt, and pepper. I like to rub mine with a peeled garlic clove as they come out of the oven for a little added flavor. Once they’ve cooled, spread them with soft goat’s cheese. Be generous with this; goat’s cheese lovers can’t get enough, and this is going to be a real crowd-pleaser. Top the cheese with a little segment or thin slice of skinless pink grapefruit. Season with lots of black pepper and drizzle over a little balsamic reduction if you like.
- Phyllo cups with feta and beetroot: If you have mini muffins or cupcake pans, this is a fun recipe to try out. Cut little squares of phyllo pastry – measure to see if they will come all the way up the sides of the cupcake tins. Brush melted butter and 2 or 3 squares in a fan shape. Lay these inside the cupcake “tins” so that they create a little receptacle. Bake them in a medium until they are lightly golden. Once they’ve cooled (or you can serve them hot), fill them with diced, cooked beetroot, ½ a teaspoon of basil pesto, and some crumbled or diced feta. Ensure the beetroot is somewhat visible so that you crack that pink theme!
- Roll-up wraps with smoked salmon and cream cheese: these are so easy and super cute. Spread a wrap with a thick layer of cream cheese, add in some smoked salmon, and season it with salt, pepper, and some chopped dill. I like to set mine in the fridge for 30 minutes before rolling, it just results in a slightly firm roll-up, but that’s not 100% necessary. You can go ahead and slice them and serve them straight away. These are great with pretty little lime wedges dotted between them and also a few of those pink pickled onions from one of the previous ideas listed above.
- Mini pizza slices with Parma ham, strawberries, and brie: Oh my word, this is such a delicious little number, and they will be gone gone gone in minutes. Your guests will inhale these guys; just a warning. Cook a couple of pre-made cheese pizzas and cut them up into sliced or rectangular pieces, whichever you’d prefer. Layer the sliced with arugula, a little slice of soft brie, a ribbon of Parma ham, and a slice of strawberry. Crack over some salt and pepper.
- Eggplant and Proscuitto ham roll-ups: this is a great gluten-free option to serve. Slice a medium (not too large) sized eggplant and bake the slices in the oven with a little oil, salt, and pepper. Remove them from the oven and let them cool. If the slices are wide, cut them lengthways down the center. Place a ribbon of thinly sliced Proscuitto on a plate or board. The slice should be the same width as the eggplant ribbon or a little wider. Sprinkle a little shredded cheese along the length and add in a basil leaf or two. Season and wrap these layers up into a little roll-up. Secure with a toothpick and serve! Having the Proscuitto on the outside is what will give it a pink look.
- Pink shrimp and watermelon ceviche cups: simple to make and yet really impressive. Choose some lovely plump and fresh shrimp for this. Peel and devein them and add them to a bowl. Into the bowl, mix in some diced watermelon, red onion, and chopped cilantro. In another bowl, whisk together a little maple syrup, lime juice, salt, and pepper. Add 1/3 tsp chopped chili. Pour this over the prawns and watermelon and stir to combine. Let it soak in for 30 minutes.
- Beet and goat’s cheese stuffed mushrooms: roast a few mushrooms – Portabello is a good size and option for this. Brush them with some melted garlic butter as they come out of the oven. Fill them with some cubed crumbled goat’s cheese (this will melt a little in the warm mushroom), some diced booked beetroot, and top with some fresh thyme. A trick here is to season the mushrooms well before cooking them so that they have some good flavor running through them.
- Beef sliders with pink pickled onions and pink peppercorns: Crush up some pink peppercorns, coriander seeds, and Himalayan salt in a mortar and pestle or food processor. Pan-fry a steak. I like to cook mine to medium rare, but the choice is yours. Roll the steak in the peppercorn mix and set aside. Once the meat has cooled, slice it thinly. Fill a few mini hamburger buns with this meat and some pink pickled peppercorns. You can butter the buns or add a little mayo to them before you fill them with beef if you like.
- Raspberry and grilled salmon skewers: layer cubes of salmon onto skewers, threading raspberries between the fish. Baste the skewers with soy sauce and sweet chili. Roast them in a hot oven for a few minutes until the salmon is golden on the outside but still pink inside. You can serve it with a nice dipping sauce of your choice.
- Camembert and guava toasts: Peel a few fresh guavas and cut them into wedges or slices. Make a simple syrup and poach the guavas in them for a few minutes. Drain them from the poaching syrup and allow them to cool. Top a few little ciabatta toasts (which you can make ahead) with a slice of camembert cheese and a little guava. This can also be layered with micro herbs or arugula for a little peppery taste. Season these well with salt and crushed pink pepper before laying them out for guests. I like to serve these with my sweet items toward the end of the party.
- Mini dragon fruit and raspberry smoothies: If you’re looking for a healthy option to serve as a pink dessert item, try these. Blend up some frozen bananas, dragon fruit, ice, and raspberries. You can blend this up with a little plain or berry yogurt for that creamy smoothie consistency. Pour them into pretty glasses and serve with a slice of hot pink dragon fruit wedged on the rim of the glass. So cute!
- Pink lemonade cupcakes: get a box of your favorite white cupcake mix, pink lemonade, and soft pink food coloring. Bake your cupcakes and make up a lovely soft batch of pink lemonade buttercream frosting. You can just add a splash of lemonade to the buttercream recipe and it’ll hit that lemony note.
Pink drinks for Valentine’s day
Pink smoothie: you can easily create a pink smoothie by blending frozen strawberries, raspberries, and any other berry of your choice with a banana, milk, yogurt, and some ice.
Strawberry lemonade: combine fresh strawberries, some lemon juice and zest, sugar or honey to sweeten it a bit, and some water in a blender. Blend until smooth and serve over ice.
Watermelon margarita: blend together chopped watermelon, lime juice, orange liqueur, tequila, simple syrup (equal parts sugar dissolved into boiling water), and a pinch of salt in a blender until smooth. Serve this with an extra wedge of watermelon for garnish if desired.
Raspberry mojito: muddle fresh mint leaves in some sugar syrup at the bottom of your glass or shaker before adding white rum and raspberry puree. Top it up with crushed ice, and soda water and garnish with lime wedges.
Pink Margaritas: blend together tequila, lime juice, triple sec or orange liquor (optional), agave nectar or honey to sweeten it up, and some frozen raspberries or strawberry slices for color. Serve in a salt-rimmed glass over plenty of ice.
Strawberry Mojitos: muddle fresh mint and strawberries in a glass. Fill the glass with ice, top it up with white rum, lime juice, and soda water. Add some sugar or syrup if needed.
Pink Champagne Punch: mix together equal parts champagne and cranberry juice in a punch bowl with some sliced oranges, lemons, limes, and fresh mint for garnish. Serve in pretty glasses over lots of ice!
The best way to serve pink Proscuitto is to wrap it around asparagus spears, brush them with melted butter, and bake them in the oven until golden. Once cooked, skew them with a tine pick and serve with a dipping sauce of your choice.
The best way to cook Pink Proscuitto-wrapped Asparagus Spears is to preheat your oven to 375°F (190°C). Wrap the asparagus spears in thin slices of pink Proscuitto and brush them with melted butter. Arrange on a baking sheet and bake for around 15 minutes, or until golden. Serve immediately! You can also add a sprinkle of pink peppercorns before serving for an extra pop of color and flavor.
Yes, there are lots of great vegan pink snack recipes! Some ideas include watermelon ceviche cups, beet and goat’s cheese stuffed mushrooms (using a vegan cheese alternative), mini dragon fruit and raspberry smoothies, and even healthier versions of classic items such as pink lemonade cupcakes with a vegan buttercream frosting. All of these snacks are sure to be a hit with everyone at your next gathering!
Wrapping it all up
Pink is such a fun color to bring into your next party snack spread! I could write up ideas for cute pink foods all day! If you’re trying to spark a little creativity in your idea generation, I think it’s a great idea to first write up a list of pink ingredients that you either have at home or can access easily. Once you have those, the menu ideas will start popping into your head. Have fun with your pretty as a picture, pink menu!