Pineapple Cucumber Salad (Print)

Juicy pineapple, crisp cucumber, lime, and cilantro tossed with honey for a bright summery side in 15 minutes.

# What You Need:

→ 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 fresh lime juice (about 1 lime)
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

# How to Make:

01 - Place the diced pineapple, cucumber, red onion, cilantro, and optional red chili in a large mixing bowl.
02 - In a small bowl, whisk together the lime juice, olive oil, honey or maple syrup, salt, and black pepper until fully emulsified.
03 - Pour the prepared dressing over the salad ingredients. Gently toss until everything is evenly coated.
04 - Serve immediately for freshness, or chill for 20 minutes to intensify flavors before serving.

# Expert Advice:

01 -
  • This salad is like a secret shortcut to cooling off when the days are unbearably warm.
  • It only takes a handful of ingredients and always leaves guests surprised by its fresh twist.
02 -
  • If you use canned pineapple in a rush, the salad turns out soggier and loses its punch—fresh is worth the extra step.
  • Letting the salad rest, even just ten minutes, makes every ingredient pop a little brighter.
03 -
  • Ripe pineapple is everything—sniff for sweetness, and don’t settle for a green tinge.
  • Save a wedge of lime for the table; a last squeeze brings the flavors up right before eating.

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