Ah, my dear friend! Today, I’m excited to share one of my all-time favorite recipes—think bright, refreshing, and oh-so-satisfying: Pineapple Cucumber Salad. I first stumbled upon this gem while living on the coast, where fresh produce is a way of life. The vibrant colors, the juicy sweetness of pineapple, and the cool crunch of cucumber always transport me back to sun-soaked beach picnics and balmy evenings on the patio. Trust me, once you try it, you’ll want to whip this up on repeat!
Why You’ll Love This Recipe
Picture this: a bowl packed with juicy pineapple, refreshing cucumber, and a bright lime dressing that dances on your palate. This salad isn’t just a collection of ingredients; it’s a celebration in a bowl. The way the sweet pineapple plays against the crisp cucumber is nothing short of magical. And if you’re feeling adventurous, a hint of jalapeño kicks it up several notches—just enough to Get those taste buds humming.
Not only is this salad visually stunning, but it’s also a fantastic way to incorporate more fruits and veggies into your meal. It’s light yet satisfying, making it the perfect side dish for a summer barbecue or a cozy dinner at home. Plus, you can make it ahead of time: let it chill in the fridge for a while to meld those flavors together beautifully. It’s practically begging to grace your next meal!
Gather These Ingredients
Let’s talk about the ingredients that will bring this vibrant salad to life:
2 cups fresh pineapple, diced: Use the ripest, juiciest pineapple you can find! Nothing beats that sweet tang. If you can’t find fresh, don’t worry; canned pineapple in juice can suffice in a pinch, but fresh is the star here.
1 large English cucumber (or 2 Persian cucumbers): English cucumbers are lovely—long, slender, and seedless. Persian cucumbers are a great alternative too if you want more crunch without the bitterness.
¼ small red onion, thinly sliced: It adds a colorful crunch and a subtle bite. For a milder flavor, soak the slices in cold water for about 15 minutes.
¼ cup fresh cilantro, chopped: Cilantro brings a vibrant, fresh note to the dish, cutting through all that sweetness. If you’re not a fan of it (I know it’s a polarizer), swap it for fresh mint—just as refreshing!
1 small jalapeño, thinly sliced (optional): If you’re after a little zing, throw this in. Just be sure to remove the seeds and ribs if you prefer less heat.
¼ cup crumbled feta cheese (optional): This adds a delightful salty richness if you choose to include it. If you’re avoiding dairy, try crumbled avocado for creaminess!
2 tbsp fresh lime juice: This is the zing! Freshly squeezed is always best; it wakes everything up.
1 tbsp honey or maple syrup: A touch of sweetness balances the acidity. Honey brings a nice floral note, while maple syrup lends a cozy earthy flavor.
1 tbsp olive oil: The richness binds everything together beautifully.
½ tsp salt and ¼ tsp black pepper: These essentials enhance all those bright flavors.
½ tsp red pepper flakes (optional): A sprinkle of heat to kick things up further, if you’re feeling bold.
Preparing Pineapple Cucumber Salad
Now for the fun part—making this deliciousness happen!
Dice the pineapple into bite-sized pieces. Aim for uniform cubes so they all mix well and look pretty in your salad.
Slice the cucumber into either half-moons or small cubes. Go with whatever tickles your fancy today!
Thinly slice the red onion and the jalapeño, if you’re using it. Pro tip: wear gloves when slicing jalapeños, or be sure to wash your hands thoroughly afterward!
Chop the cilantro with a gentle hand—it shouldn’t wilt, just get fragrant.
In a small bowl, whisk together the lime juice, honey (or maple syrup), olive oil, salt, black pepper, and optional red pepper flakes until smooth.
In a large bowl, *combine the pineapple, cucumber, red onion, cilantro, and jalapeño. Drizzle your lime dressing over it and toss gently to coat everything nicely.
If you’re using feta, sprinkle it on top last to avoid breaking it up too much.
Serve immediately for the best texture, or let it chill in the fridge for 15–30 minutes to let those flavors mingle. Right before serving, you can garnish with extra cilantro or a joyful squeeze of lime.
Best Way to Enjoy It
This salad shines brightly alongside grilled meats, seafood, or as a refreshing companion to spicy dishes. It’s divine with barbecued chicken—just imagine the flavors mingling on your plate! You could also serve it with tacos for a delightful crunch. Don’t shy away from adding it to a light bowl with quinoa or farro to make a meal of it. It’s versatile!
Storage and Reheating Tips
If you find yourself with leftovers (though I doubt you will!), store any extras in an airtight container in the fridge. It’ll keep well for about 2 days. However, note that the cucumbers can lose some crunch as they release their moisture, so it’s best enjoyed fresh. I wouldn’t recommend freezing this salad; the textures would go on a questionable journey!
Helpful Cooking Tips
For those looking to elevate their salad game even further: consider toasting your spices before adding them to the dressing. This simple step enhances the depth of flavor tremendously. If you want extraordinary brightness, a zest of fresh lime on top before serving elevates everything!
Creative Twists
Feel free to experiment! Want a tropical twist? Add diced mango or papaya for additional sweetness. Or, change the herbs: basil would give it a delightful Italian flair. You could also try adding fresh jalapeño poppers for an unexpected crunch!
Key Ingredients
- 2 cups fresh pineapple, diced
- 1 large English cucumber, diced (or 2 Persian cucumbers)
- ¼ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, thinly sliced (optional, for spice)
- ¼ cup crumbled feta cheese (optional, for a salty contrast)
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
Directions to Follow
- Dice the pineapple into bite-sized pieces.
- Slice the cucumber into half-moons or small cubes.
- Thinly slice the red onion and jalapeño (if using).
- Chop the cilantro and crumble the feta cheese (if using).
- In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
- In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño.
- Drizzle with the lime dressing and toss gently to coat.
- Sprinkle with crumbled feta cheese, if using.
- Serve immediately or chill in the fridge for 15–30 minutes to allow the flavors to blend.
- Garnish with extra cilantro or a squeeze of lime before serving.
Common Questions
Can I use canned pineapple?
Absolutely! Just make sure to choose one in juice, not syrup, for the best flavor.How long does it take to prepare?
Roughly 15-20 minutes from start to finish. Quick and easy!Can I make it ahead of time?
Yes, let it chill in the fridge for a bit before serving to enhance the flavors.What can I substitute for cilantro?
Fresh mint is a great alternative!How spicy is it with jalapeño?
It varies! Remove the seeds for a milder kick, or leave them in for heat.
Every time I make this Pineapple Cucumber Salad, it reminds me of sun-kissed days and laughter shared with friends and family. So, I invite you into this culinary adventure with open arms! Dive into this recipe, put your personal spin on it, and please—share your experiences! We’re all here for a little love and lots of good food!
Pineapple Cucumber Salad
Description
This Pineapple Cucumber Salad is a colorful mix of juicy pineapple and crisp cucumber, tossed in a zingy lime dressing. Perfect for summer barbecues or as a light side dish.Ingredients
Salad Ingredients
Instructions
Preparation Steps
Prepare Ingredients
Dice the pineapple into bite-sized pieces. Slice the cucumber into half-moons or small cubes.Slice Other Ingredients
Thinly slice the red onion and jalapeño (if using). Chop the cilantro and crumble the feta cheese (if using).Make Dressing
In a small bowl, whisk together lime juice, honey (or maple syrup), olive oil, salt, black pepper, and red pepper flakes until smooth.Combine Salad
In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño. Drizzle dressings over and toss gently to coat.Serve or Chill
Serve immediately or let it chill in the fridge for 15-30 minutes to allow the flavors to blend. Garnish with extra cilantro or a squeeze of lime before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 300mg13%
- Potassium 300mg9%
- Total Carbohydrate 18g6%
- Dietary Fiber 2g8%
- Sugars 10g
- Protein 2g4%
- Vitamin A 500 IU
- Vitamin C 60 mg
- Calcium 80 mg
- Iron 0.5 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 4 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 30 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 20 mg
- Iodine 0 mcg
- Magnesium 20 mg
- Zinc 0.4 mg
- Selenium 0 mcg
- Copper 0.1 mg
- Manganese 0.5 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
