Spicy Pineapple Cucumber Salad
Spicy Pineapple Cucumber Salad combines juicy pineapple, crisp English cucumber, jalapeño, red onion, cilantro, and lime in a bright no-cook bowl. Serve it as a fresh summer side, taco topping, or colorful add-on for grilled dinners.
Equipment
- Large mixing bowl
- Cutting Board
- Chef's Knife
- Small whisk
- Citrus juicer
Ingredients
- 3 cups fresh pineapple cut into bite-sized chunks
- 1 large English cucumber sliced into thick half-moons
- 1/2 medium red onion sliced into translucent slivers
- 1-2 medium fresh jalapeño sliced into rounds with seeds
- 1/2 cup fresh cilantro roughly chopped
- 1/2 tsp red chili flakes for topping
- 3 tbsp lime juice freshly squeezed
- 1 tbsp neutral oil such as avocado or light olive oil
- 1/2 tsp sea salt
Instructions
- Cut the pineapple into bite-sized chunks, slice the cucumber into thick half-moons, and thinly slice the red onion.
- Slice the jalapeño into rounds, leaving the seeds in for more heat or removing some seeds for a milder salad.
- Whisk the fresh lime juice, neutral oil, and sea salt in a small bowl until lightly combined.
- Add the pineapple, cucumber, red onion, jalapeño, and cilantro to a large mixing bowl.
- Pour the dressing over the salad and toss gently until everything is evenly coated and glossy.
- Let the salad rest for 10 minutes, then top with red chili flakes, taste, and serve chilled or cool.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumber will soften as it sits.
Reheating: This salad is served cold and should not be reheated.
Best Tips: Use ripe pineapple, sturdy cucumber slices, and freshly squeezed lime juice for the cleanest flavor and texture.
Variations: Add mango, avocado, mint, toasted pepitas, or a light chili-lime seasoning finish.
Serving Ideas: Serve with grilled chicken, fish tacos, shrimp bowls, pork tenderloin, or tortilla chips.