🍍🥒 Pineapple Cucumber Salad
A refreshing, bright, sweet-savory salad perfect for summer meals, grilling, or a quick healthy side.
🧺 Ingredients (Serves 4)
-
2 cups fresh pineapple, diced (or canned, drained)
-
1 large cucumber, diced (Persian or English works best)
-
1 cup cherry tomatoes, halved
-
¼ small red onion, finely sliced
-
2–3 tbsp fresh parsley (or cilantro), chopped
Optional add-ins
-
Squeeze of lime juice
-
1 tbsp olive oil
-
Salt & black pepper to taste
-
Chili flakes or diced jalapeño for a little heat
-
A drizzle of honey if your pineapple isn’t very sweet
👩🍳 Method
-
Prep the produce
-
Dice the pineapple and cucumber into bite-sized pieces.
-
Halve the tomatoes and thinly slice the red onion.
-
Chop the parsley.
-
-
Mix
Add everything to a large bowl. -
Season
Add salt, pepper, lime juice, olive oil (if using), and toss to coat. -
Chill
Let the salad rest in the fridge for 15–30 minutes to blend flavors. -
Serve ❄️✨
Enjoy cold as a side dish or light snack!
❓ Q & A
Q: Can I make this salad ahead of time?
A: Yes! It keeps well for up to 24 hours. For best texture, add tomatoes shortly before serving and drain excess liquid if needed.
Q: What can I substitute for pineapple?
A: Mango, peaches, or even orange segments work beautifully.
Q: What protein pairs well with this salad?
A: Grilled chicken, shrimp, fish tacos, or tofu.
Q: Can I make it spicy?
A: Absolutely—add jalapeño, chili flakes, or sriracha.
Q: Does it work without tomatoes?
A: Yes! They add color and acidity, but the salad is still delicious without them.
Q: How do I avoid the salad getting watery?
A: Use English or Persian cucumbers (they release less water) and chill the salad right before serving.