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Pineapple Cucumber Salad

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Pineapple Cucumber Salad is a vibrant, refreshing dish featuring sweet pineapple, crisp cucumber, and a zesty lime dressing. It’s quick to prepare and perfect as a light side for warm-weather meals, cookouts, or spicy dishes.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15–20 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-cook
  • Cuisine: Tropical
  • Diet: Vegan

Ingredients

  • 2 cups fresh pineapple, diced
  • 1 large cucumber, thinly sliced or diced
  • 1/4 cup red onion, thinly sliced (optional)
  • 2 tablespoons fresh cilantro or mint, chopped
  • 2 tablespoons lime juice (about 1 lime)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: 1 small jalapeño, finely chopped, or a pinch of red chili flakes

Instructions

  1. Dice the pineapple and cucumber, slice the red onion, and chop the herbs.
  2. In a large bowl, combine the pineapple, cucumber, red onion (if using), and herbs.
  3. Drizzle with lime juice and olive oil. Season with salt and pepper to taste.
  4. Add jalapeño or chili flakes if desired for heat.
  5. Toss everything gently to combine.
  6. Chill in the refrigerator for 15–20 minutes before serving for best flavor.

Notes

  • Use canned pineapple in juice (not syrup) if fresh isn’t available—drain well.
  • No need to peel English or Persian cucumbers; peel thicker-skinned varieties if preferred.
  • Make a few hours ahead but add herbs just before serving to maintain freshness.
  • Add avocado, sesame seeds, or grilled shrimp for variations.
  • Store leftovers for up to 2 days; drain excess liquid before serving again.

Nutrition

Find it online: https://juliameals.com/pineapple-cucumber-salad/