Pineapple Cucumber Salad (Print version)
Juicy pineapple, crisp cucumber, lime, and cilantro combine for a bright, quick summer side.
# What goes in:
→ Produce
01 - 2 cups fresh pineapple, diced
02 - 1 large cucumber, peeled and diced
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh cilantro leaves, coarsely chopped
05 - 1 small red chili, finely sliced (optional)
→ Dressing
06 - 2 tablespoons freshly squeezed lime juice
07 - 1 tablespoon olive oil
08 - 1 teaspoon honey or maple syrup
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper
# Cooking steps:
01 - In a large mixing bowl, add diced pineapple, cucumber, red onion, cilantro, and red chili if using.
02 - In a separate small bowl, whisk together lime juice, olive oil, honey, salt, and black pepper until fully emulsified.
03 - Pour the dressing over the combined produce and gently toss until all components are evenly coated.
04 - Serve immediately for crisp texture or chill for 20 minutes to intensify flavors before serving.
# Tips from flavorandfeast:
01 -
- Each forkful is a burst of juicy crunch that instantly cools you down—especially gorgeous on hot days.
- I reach for this one when I want to impress with almost no effort or when my fridge is mostly produce odds and ends.
02 -
- If you forget to pat the pineapple and cucumber dry, the salad can water down quickly and lose punch.
- Switching cilantro for mint on a whim added a cool note and made it a whole new dish—try it if you’re curious.
03 -
- Taste as you go—citrus, salt, and sweet levels can vary depending on your produce.
- A little resting time in the fridge lets flavors marry and makes for a more vibrant, balanced salad.