Pineapple Cucumber Salad

Bright, refreshing, and delightfully crunchy, this Pineapple Cucumber Salad is the kind of dish that makes warm afternoons feel cooler and weeknight dinners feel special.

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Course: Side

Cuisine: Tropical

Keyword: Easy

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 150kcal

Equipment

Mixing Bowl
Small Bowl
Knife
Cutting Board

Ingredients

2 cups fresh pineapple, diced bite-sized pieces
1 large cucumber, diced peeled or unpeeled, seeded if preferred
1/2 small red onion, thinly sliced
1/4 cup fresh cilantro or mint, chopped
1 small jalapeño, finely diced optional; remove seeds for milder heat
1 juice of lime freshly squeezed
1 tablespoon honey or maple syrup use maple syrup for vegan option
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Dice the fresh pineapple and cucumber into bite-sized pieces.
Thinly slice the red onion and chop the cilantro or mint.
If using jalapeño, remove the seeds and finely dice it.
In a small bowl, whisk together the lime juice, honey (or maple syrup), salt, and black pepper.
In a large mixing bowl, combine pineapple, cucumber, red onion, cilantro (or mint), and jalapeño.
Pour the dressing over the salad and gently toss everything together.
Let the salad sit for 10-15 minutes before serving to allow flavors to meld.
Serve chilled or at room temperature. Enjoy!

Notes

This salad is best served chilled or at room temperature. If it’s been refrigerated, let it sit at room temperature for 10–15 minutes before serving to wake up the flavors.

Nutrition