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Pineapple Cucumber Salad

Pineapple Cucumber Salad for a Refreshing Summer Burst

Pineapple Cucumber Salad is a refreshing and healthy dish perfect for summer gatherings.
Prep Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Tropical
Calories: 120

Ingredients
  

For the Salad
  • 2 cups diced fresh pineapple optional canned pineapple in juice can save time
  • 1 cup sliced cucumber zucchini is a great substitute
  • ½ cup finely chopped red onion green onions can be used for a milder taste
For the Dressing
  • 1 teaspoon chili powder consider cayenne for an extra kick
  • 1 tablespoon lime juice lemon juice is an alternative
  • 1 tablespoon honey or maple syrup switch to maple syrup for a vegan option
  • 1 pinch salt
For Garnish (Optional)
  • to taste fresh cilantro or mint feel free to omit or replace with parsley

Equipment

  • Mixing Bowl
  • small bowl
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, add the diced fresh pineapple, sliced cucumber, and finely chopped red onion. Gently toss the ingredients together using a spatula until they're evenly mixed.
  2. In a small bowl, whisk together chili powder, lime juice, honey (or maple syrup), and a pinch of salt until smooth and well-combined.
  3. Pour the prepared dressing over the salad mixture in the large bowl and gently toss to ensure everything is well-coated in the dressing.
  4. Cover the bowl with plastic wrap and let the salad sit for about 10-15 minutes at room temperature.
  5. Just before serving, sprinkle freshly chopped cilantro or mint over the salad. Present the Pineapple Cucumber Salad in a colorful serving bowl.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 30gProtein: 2gSodium: 100mgPotassium: 250mgFiber: 3gSugar: 15gVitamin A: 100IUVitamin C: 50mgCalcium: 10mgIron: 0.5mg

Notes

Store any leftover salad in an airtight container for up to 1 day. Freeze is not recommended as the texture will change significantly.

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