Pineapple Cucumber Salad
A refreshing summer salad featuring chilled pineapple, crisp cucumber, and a tangy lime dressing, perfect for barbecues and potlucks.
Ingredients
Main Ingredients
- 2 cups fresh pineapple, diced (about 1/2 medium pineapple) Canned pineapple can be used but will be much sweeter.
- 1 large English cucumber, sliced Seedless varieties keep the salad crisp.
- 1/4 cup red onion, thinly sliced (optional) Soak briefly in cold water to mellow the bite.
- 1 small jalapeño or red chili, finely chopped (optional) Remove seeds for milder heat.
- 2 tbsp fresh mint or cilantro, chopped Mint is bright, cilantro is herbaceous.
- 1-2 limes juice of 1–2 limes Start with 1 lime, add more to taste.
- 1 tsp olive oil or sesame oil (optional) Sesame oil adds nuttiness.
- 1/4 tsp chili flakes or Tajín Tajín brings a citrusy chili tang.
- 1 pinch salt Salt amplifies the pineapple’s sweetness.
- 1/2 tsp maple syrup or honey (optional) Balances overly tart limes.
Instructions
Preparation
- Peel and dice pineapple into bite-sized pieces.
- Slice cucumber into thin rounds or half-moons.
- Thinly slice the red onion if using.
- Finely chop the jalapeño and herbs.
Combine Ingredients
- Add pineapple, cucumber, red onion, jalapeño, and herbs to a medium mixing bowl.
Make Dressing
- In a small bowl, whisk lime juice, oil (if using), maple syrup or honey (if using), chili flakes or Tajín, and a pinch of salt.
Toss Salad
- Pour dressing over the salad and toss gently until evenly coated.
- Taste and adjust with more lime or a pinch more salt if needed.
Rest
- Let the salad sit for 5–10 minutes at room temperature to let flavors meld.
Serve
- Give it one last toss, check seasoning, and serve.
Notes
Store in an airtight container for up to 2 days. Avoid freezing, as it ruins the texture of cucumber and pineapple. Serve on top of cooked grains or as a side for grilled meats.