Description
Refresh your palate with this vibrant and incredibly easy **Pineapple Cucumber Salad**! This naturally sweet and savory salad combines juicy pineapple, crisp cucumber, a hint of zesty red onion, and fresh mint and cilantro, all tossed in a bright lime-honey dressing. It’s the perfect light side dish for grilling, a delicious addition to any potluck, or a healthy snack that bursts with tropical flavor and cooling freshness.
Ingredients
**1 medium ripe pineapple**, peeled, cored, and cut into ½-inch cubes (about 3-4 cups)
**2 medium cucumbers** (English or Persian recommended), washed and diced into ½-inch pieces (peeling optional)
**1/2 small red onion**, very thinly sliced or finely minced (optional, for a gentle kick)
**1/2 cup fresh mint leaves**, coarsely chopped
**1/2 cup fresh cilantro leaves**, coarsely chopped (can be substituted with parsley if preferred)
**1/4 cup freshly squeezed lime juice** (from about 2-3 limes)
**1-2 tablespoons honey or agave nectar** (adjust to taste, depending on pineapple sweetness)
**1/4 teaspoon salt**, or to taste
**Pinch of freshly ground black pepper** (optional)
**Optional:** 1 small jalapeño, seeds removed and finely minced, for a touch of spice
**Optional:** 1/2 red or yellow bell pepper, cored, seeded, and diced, for extra color and crunch
Instructions
1. Prepare the Pineapple: Lay the pineapple on its side. Slice off the top crown and bottom base. Stand upright and carefully slice downwards to remove skin, following the contour and removing all brown “eyes.” Cut in half lengthwise, then quarters. Slice away the tough central core. Dice pineapple flesh into ½-inch cubes (3-4 cups). Place in a large mixing bowl.
2. Prepare the Cucumber: Wash cucumbers. Peeling is optional for English/Persian cucumbers; peel standard ones if preferred. Optionally, remove large/watery seeds. Dice into ½-inch pieces, similar to pineapple. Add to the bowl with pineapple.
3. Prepare the Red Onion (if using): Peel red onion and slice very thinly or mince finely. For a milder taste, soak in cold water for 10-15 minutes, then drain thoroughly before adding. Add to the mixing bowl.
4. Chop the Fresh Herbs: Wash and pat dry fresh mint and cilantro leaves. Remove tough stems. Coarsely chop the herbs. If using, dice and add bell pepper or jalapeño now. Add chopped herbs to the bowl.
5. Make the Dressing: In a small separate bowl, whisk together freshly squeezed lime juice, honey or agave nectar (start with 1 tablespoon), salt, and black pepper (if using). Whisk until sweetener is dissolved. Taste and adjust seasoning as needed (more lime for tartness, more sweetener, more salt).
6. Combine and Toss: Pour the prepared dressing over the pineapple, cucumber, onion, and herbs in the large mixing bowl. Gently toss all ingredients together until evenly coated. Avoid overmixing.
7. Chill (Recommended): For best flavor, cover and refrigerate for at least 20-30 minutes before serving. This allows flavors to meld and ensures the salad is refreshing when served.
8. Serve: Give the salad a gentle stir just before serving. Taste one last time and adjust seasonings if necessary. Serve chilled. Best enjoyed on the day it’s made for optimal texture.
- Prep Time: 15-20 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Appetizer, Vegan, Vegetarian
- Method: Chopping, Mixing
- Cuisine: Fusion, Tropical
Nutrition
- Serving Size: About 1 cup
- Calories: 90-130 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: <1 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 22-28 g
- Fiber: 2-3 g
- Protein: 1-2 g
- Cholesterol: 0 mg