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Pineapple Cucumber Salad Recipe

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3.8 from 44 reviews

A refreshing and vibrant Pineapple Cucumber Salad featuring a sweet and tangy dressing with honey, rice vinegar, lime juice, and a touch of chili oil. This crisp salad combines juicy pineapple, cool Persian cucumber, red onion, and fresh cilantro, making it a perfect light side dish or snack for warm weather.

Ingredients

Dressing

  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice (about 1 lime)
  • 1/4 teaspoon chili oil
  • 1/2 teaspoon coarse salt

Salad

  • 1 1/2 cups diced fresh pineapple
  • 1 small Persian cucumber, diced
  • 1/3 cup diced red onion
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Prepare the Dressing: In a small bowl, whisk together honey, rice vinegar, fresh lime juice, chili oil, and coarse salt until the mixture is smooth and well combined. This dressing will provide the perfect balance of sweetness, acidity, and a slight kick from the chili oil.
  2. Combine the Salad Ingredients: In a larger bowl, add the diced fresh pineapple, diced Persian cucumber, diced red onion, and chopped fresh cilantro. Make sure the vegetables and fruit are cut evenly for uniform texture and flavor distribution.
  3. Toss the Salad: Pour the prepared dressing over the salad ingredients. Toss gently but thoroughly to ensure every piece is coated with the flavorful dressing.
  4. Chill and Serve: For best results, refrigerate the salad for at least 15-20 minutes before serving to allow the flavors to meld together. Serve chilled as a refreshing side dish or light snack.

Notes

  • Use fresh, ripe pineapple for the best sweetness and juiciness.
  • Persian cucumber is preferred for its thin skin and fewer seeds but regular cucumbers can be used as a substitute.
  • Adjust the chili oil quantity to your heat preference or omit entirely for a milder salad.
  • This salad is best consumed within 1-2 days of preparation for optimum freshness.
  • Add a handful of toasted nuts or seeds for added crunch if desired.