Description

This Pineapple Cucumber Salad blends juicy pineapple, crisp cucumber, and zesty red onion in a tangy lime-chili dressing, creating a vibrant, hydrating dish perfect for warm days. Sweet, spicy, and refreshing, this easy salad is ready in minutes. Garnished with fresh cilantro or mint, it adds brightness to any meal and is perfect for barbecues or light lunches.

Ingredients

2 cups fresh pineapple, diced
1 large cucumber, thinly sliced
1/4 red onion, finely sliced
1/2 teaspoon chili powder
Juice of 1 lime
1 tablespoon honey or maple syrup
1/4 teaspoon salt
Fresh cilantro or mint leaves, chopped (optional)

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Instructions

In a large bowl, combine the pineapple chunks, cucumber slices, and red onion.
In a small mixing bowl, whisk together chili powder, lime juice, honey, and salt.
Pour the dressing over the fruit and vegetables, then toss gently to coat.
Let the salad sit for 10–15 minutes to allow flavors to meld.
Garnish with fresh cilantro or mint before serving.

Notes

Substitute maple syrup for a vegan salad or agave for a milder sweetness. Use lemon in place of lime if needed. Prep ahead by chopping ingredients and assembling just before serving to maintain crunch. Store leftovers airtight for up to 24 hours. If salad becomes watery, drain excess liquid before serving. Using seedless cucumber or an English cucumber helps avoid excess moisture.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: International