Pineapple Cucumber Salad (Print Version)

Bright pineapple and cucumber tossed with lime, honey, and cilantro for a quick, refreshing summertime side.

# What You’ll Need:

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)

06 - 2 tablespoons freshly squeezed lime juice

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

01 - In a large mixing bowl, combine diced pineapple, diced cucumber, thinly sliced red onion, chopped cilantro, and sliced red chili if using.

02 - In a small bowl, whisk together lime juice, olive oil, honey or maple syrup, salt, and black pepper until the dressing is fully emulsified.

03 - Pour the dressing over the salad ingredients and gently toss with a large spoon or salad servers until evenly coated.

04 - Serve immediately at room temperature, or refrigerate for 20 minutes to allow flavors to intensify before serving.

01 -

You only need a knife, a bowl, and fifteen minutes before you’re already snacking.
The sweet, tart, and mildly spicy flavors make every bite a little adventure.

02 -

One time I made this in a rush and forgot to drain the cucumber, which left the salad watery—so always drain off any excess juice.
Chilling makes a dramatic difference—those twenty minutes in the fridge are when the flavors really hit their stride.

03 -

A sharp knife makes dicing pineapple way less slippery (and your fingers safer).
The real secret is balancing acid and sweetness, so trust your palate—not just the measurements.