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A vibrant pineapple cucumber salad in a white bowl with pineapple chunks, cucumber, red onion, jalapeños, and feta.
Layla

Refreshing Pineapple Cucumber Salad with Chili-Lime Dressing

This vibrant and refreshing pineapple cucumber salad is a perfect balance of sweet, tangy, and spicy flavors, brightened by a zesty chili-lime dressing. Ideal as a light side dish or a palate cleanser for warm days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Fusion, Tropical
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 medium pineapple peeled, cored, and cut into 1/2-inch cubes
  • 2 medium English cucumbers unpeeled, halved lengthwise, seeded, and sliced into 1/4-inch crescents
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh cilantro chopped
For the Chili-Lime Dressing
  • 3 tbsp fresh lime juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp honey or maple syrup (adjust to taste)
  • 1/2 tsp red pepper flakes (adjust to taste)
  • 1/4 tsp sea salt
  • Pinch black pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Prepare the Salad Ingredients
  1. Begin by preparing the pineapple: peel, core, and cut it into uniform 1/2-inch cubes. Place them in a large mixing bowl.
  2. Next, prepare the cucumbers: wash thoroughly, halve lengthwise, use a spoon to scoop out the seeds, and then slice them into 1/4-inch crescents. Add them to the bowl with the pineapple.
  3. Thinly slice the red onion and add it to the bowl. Finally, chop the fresh mint and cilantro, and add them to the salad bowl. Gently toss all the salad ingredients together.
Make the Chili-Lime Dressing
  1. In a small mixing bowl, combine the fresh lime juice, extra virgin olive oil, honey (or maple syrup), red pepper flakes, sea salt, and a pinch of freshly ground black pepper.
  2. Whisk vigorously until all ingredients are well combined and the dressing is emulsified. Taste and adjust seasonings if necessary, adding more honey for sweetness, lime for tang, or red pepper flakes for heat.
Assemble and Serve
  1. Pour the prepared chili-lime dressing over the pineapple and cucumber mixture in the large mixing bowl.
  2. Gently toss the salad until all the fruit and vegetables are evenly coated with the dressing. For best flavor, let the salad sit for 5-10 minutes before serving to allow the flavors to meld.
  3. Serve immediately as a refreshing side dish or a light appetizer.

Notes

For an extra crunch, add 1/4 cup of chopped roasted peanuts or cashews. If you prefer a milder salad, reduce or omit the red pepper flakes. This salad is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the cucumbers may soften slightly.