Why Make This Recipe
Pineapple Cucumber Salad is a refreshing dish that combines sweet and savory flavors. It’s perfect for hot summer days, barbecues, or as a light side for any meal. The crunchy cucumber and sweet pineapple make a delightful mix that’s both satisfying and healthy. Plus, it’s quick to prepare and uses fresh ingredients, making it an ideal choice for a busy lifestyle.
How to Make Pineapple Cucumber Salad
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
- 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 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.
How to Serve Pineapple Cucumber Salad
This salad is great on its own, but you can serve it as a side dish for grilled chicken, fish, or pork. It also pairs well with tacos or as a topping for sandwiches. For a complete meal, try adding some cooked quinoa or beans to the salad.
How to Store Pineapple Cucumber Salad
Store any leftovers in an airtight container in the fridge. It’s best enjoyed within 2 days, as fresh ingredients may lose their crunch over time. If the salad begins to look watery, you can drain off excess liquid before serving.
Tips to Make Pineapple Cucumber Salad
- Use fresh, ripe pineapple for the best flavor. Canned pineapple works but may be overly sweet.
- Adjust the spice level by adding more or less jalapeño to suit your taste.
- If you want a vegan version, simply skip the feta cheese.
Variation
Feel free to add other fruits like mango or strawberries for a fruity twist. You can also include nuts like walnuts or almonds for extra crunch.
FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad a few hours ahead of time. Just remember to store it in the fridge and give it a good toss before serving.
Q: Is it okay to use other types of cheese?
A: Absolutely! You can try goat cheese or even shredded cheddar if you prefer.
Q: Can I use different herbs?
A: Definitely! You can substitute cilantro with parsley or mint, depending on your preference.
Pineapple Cucumber Salad
Ingredients
Fresh Ingredients
- 2 cups fresh pineapple, diced Use fresh, ripe pineapple for best flavor.
- 1 large English cucumber, diced (or 2 Persian cucumbers)
- ¼ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped Can substitute with parsley or mint.
- 1 small jalapeño, thinly sliced (optional, for spice) Adjust the spice level to your taste.
- ¼ cup crumbled feta cheese (optional) Can be substituted with goat cheese or omitted for a vegan version.
Dressing
- 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 added heat.
Instructions
Preparation
- 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).
Make Dressing and Combine
- 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 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.