Pineapple Cucumber Salad (Print Version)

Juicy pineapple and crisp cucumber with lime, cilantro, and honey-lime dressing for a bright, quick summer side.

# What You'll 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 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

# Step-by-Step Guide:

01 - In a large mixing bowl, combine the diced pineapple, cucumber, red onion, cilantro, and red chili if using.
02 - In a small bowl, whisk together lime juice, olive oil, honey or maple syrup, salt, and black pepper until fully blended.
03 - Pour the dressing over the mixed salad ingredients and gently toss until evenly coated.
04 - Serve immediately or refrigerate for 20 minutes to intensify flavors.

# Expert Suggestions:

01 -
  • It’s like having a bowl of fresh air—sweet, cool, and secretly vibrant—perfect when you need a fast reset.
  • Every time I serve this, someone ends up hunting for the last scoop before the bowl is empty.
02 -
  • If you add too much onion, it can overpower everything—I learned the hard way after my first batch tasted more like onion salad.
  • Letting it chill for a bit really transforms it; try both ways and you’ll taste what I mean.
03 -
  • Cutting pineapple ahead and letting it drain keeps the salad from getting watery.
  • If you make the dressing in advance, give it a real good stir before using—the honey likes to hide at the bottom.

Go Back