I’m sharing a refreshing and vibrant salad that brims with tropical charm—juicy pineapple, crisp cucumber, and a hint of red onion, all brightened with a zesty chili-lime dressing. It’s light, vibrant, and a delightful burst of flavor in just 10 minutes.
Why You’ll Love This Recipe
I love how this salad strikes such a perfect balance between sweetness, tang, and subtle heat. The pineapple offers juicy sweetness, the cucumber brings cool crunch, and the red onion adds a touch of sharpness. The chili-lime-honey dressing ties it all together with freshness and a gentle kick. It’s simple to make, packs a punch of flavor, and feels like a mini-vacation in a bowl.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups fresh pineapple, diced
1 large cucumber, thinly sliced
¼ cup red onion, finely sliced
½ teaspoon chili powder
Juice of 1 lime
1 tablespoon honey or maple syrup
¼ teaspoon salt
Fresh cilantro or mint leaves, chopped (optional)
directions
-
I combine the diced pineapple, cucumber slices, and sliced red onion in a large bowl.
-
In a small bowl, I whisk together the chili powder, lime juice, honey (or maple syrup), and salt until well blended.
-
I pour the dressing over the fruit and vegetables, then toss gently until everything is lightly coated.
-
I let the salad rest for 10–15 minutes, allowing the flavors to meld beautifully.
-
Finally, I garnish with chopped cilantro or mint leaves (if using) and serve immediately for best flavor.
Servings and timing
This recipe makes 4 servings.
-
Prep Time: 10 minutes
-
Cook Time: 0 minutes
-
Total Time: 10 minutes
storage/reheating
I store any leftovers in an airtight container in the fridge and enjoy them within 1–2 days for maximum freshness. Since it’s a raw, no-cook salad, reheating doesn’t apply—but a quick toss before serving helps maintain the texture.
FAQs
1. Can I use frozen pineapple instead of fresh?
I typically use fresh for its firmness and flavor, but if I’m in a pinch, frozen pineapple works too—just let it thaw and drain excess juice to prevent sogginess.
2. Is there a substitute for honey?
Yes—I often use maple syrup for a vegan-friendly alternative. Agave works too, or even a pinch of sugar dissolved in the lime juice if needed.
3. Can I use different spices in the dressing?
Absolutely. I sometimes swap chili powder for a pinch of cayenne for more heat, or add a sprinkle of smoked paprika for a smoky note.
4. How long can I prep this in advance?
I find it’s best made fresh, but I can prep the dressing a day ahead and store it separately. I combine and toss just before serving for optimal crunch.
5. Can I use other fruits or veggies?
Yes! I love adding diced mango or jicama for extra texture and flavor. A few slices of avocado would also be creamy and lovely.
6. How can I make it more herbaceous?
I’ll mix in chopped fresh herbs like basil, cilantro, or mint—each one changes the salad’s profile in a delicious way.
7. Is there a gluten-free version?
It’s naturally gluten-free. Just double-check that your honey or maple syrup doesn’t have additives.
8. Can I make this sugar-free or lower in sugar?
Definitely. I’ll reduce or omit the sweetener and let the pineapple’s natural sweetness shine through. A splash of stevia or another sugar-free sweetener works too.
9. Can I turn this into a more substantial side or light meal?
Yes—I sometimes serve it with grilled shrimp or chicken for added protein. A handful of toasted nuts gives a nice crunch and boosts the protein content too.
10. What’s the best way to serve it?
I enjoy it chilled or at room temperature, as a side with grilled meats, tacos, or alongside a light green salad. It’s versatile, colorful, and pairs beautifully with a variety of dishes.
Conclusion
I’m always drawn to this Pineapple Cucumber Salad when I want something bright, zesty, and effortless. It’s full of freshness, flavor, and crunch—all with no cooking required. Whether you’re adding color to your table or crafting a refreshing side, this salad never fails to impress. I hope it becomes a staple in your kitchen as it has in mine. Happy eating!
Print
Pineapple Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Pineapple Cucumber Salad with Chili-Lime Dressing is a vibrant, refreshing side dish featuring juicy pineapple and crisp cucumber tossed in a zesty, sweet, and spicy dressing. Keyword: pineapple cucumber salad
Ingredients
2 cups fresh pineapple, diced
1 large cucumber, thinly sliced
1/4 red onion, finely sliced
1/2 teaspoon chili powder
Juice of 1 lime
1 tablespoon honey or maple syrup
1/4 teaspoon salt
Fresh cilantro or mint leaves, chopped (optional)
Instructions
Combine pineapple, cucumber, and onion in a large bowl.
Whisk chili powder, lime juice, honey, and salt in a small bowl.
Toss dressing with salad ingredients to coat.
Let sit for 10–15 minutes.
Garnish with herbs and serve.
Notes
Use maple syrup for a vegan version.
Best served fresh but can be stored in the fridge for up to 1 day.
Mint adds a cooling twist, while cilantro gives a herbaceous finish.
- Prep Time: 10 minutes
- Category: Appetizer
