Recipe: Pineapple-Cucumber Salad

Sheela Prakash
Sheela PrakashSenior Contributing Food Editor
Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.
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updated Aug 23, 2019
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A quick and refreshing salad featuring chunks of juicy pineapple and crunchy cucumber, all tossed in a chili-lime dressing.

Serves8 to 10

Prep10 minutes

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(Image credit: Maria Siriano)

When was the last time a cucumber salad surprised you? We stepped away from the classics and jazzed things up by bringing sweet and juicy pineapple into the equation. The whole thing is tossed in a spicy chili-lime dressing and finished with fresh cilantro leaves. It’s unlike any other cucumber salad you’ve been serving at your barbecues and picnics this summer.

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Pineapple Cucumber Salad

A Refreshing Twist on a Summer Favorite

Cucumber salads are a summer mainstay, thanks to their refreshing crunch and ability to pair with just about anything you’re eating through the season. This one is the perfect way to hit the reset button when you’ve just about had your fill.

Adding pineapple is an unexpected twist that makes a whole lot of sense when you take a bite of this salad. It adds a sweet juiciness that makes the cucumbers taste even more crunchy and refreshing. A quick dressing of cayenne-spiked lime juice adds heat and tang and will have you coming back for seconds.

(Image credit: Maria Siriano)
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(15)

Pineapple-Cucumber Salad

A quick and refreshing salad featuring chunks of juicy pineapple and crunchy cucumber, all tossed in a chili-lime dressing.

Prep time 10 minutes

Serves8 to 10

Nutritional Info

Ingredients

  • Finely grated zest of 1 medium lime

  • 2 tablespoons

    freshly squeezed lime juice

  • 1/2 teaspoon

    kosher salt, plus more as needed

  • 1/4 teaspoon

    chili powder

  • 1/8 teaspoon

    cayenne pepper

  • 1

    medium pineapple (about 3 1/2 pounds), peeled, cored, and cut into 1-inch cubes (about 5 cups)

  • 2

    large English cucumbers (about 2 pounds total), cut into 1/2-inch chunks

  • 1/2

    small red onion, thinly sliced

  • 1/2 cup

    coarsely chopped fresh cilantro leaves and tender stems

Instructions

  1. Whisk together the zest, lime juice, salt, chili powder, and cayenne together in a large bowl. Add the pineapple, cucumber, and red onion, and toss to combine. Add the cilantro and toss gently to combine. Cover and refrigerate for 20 minutes to let the flavors meld. Taste and season with more salt as needed.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

(Image credit: Maria Siriano)
Filed in:
Dairy-Free
easy
Gluten-Free
herbs
Make Ahead
Nut-Free

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