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pineapple cucumber salad

Pineapple Cucumber Salad

Charlotte Miller
A light, refreshing salad with sweet pineapple, crisp cucumber, and zesty lime juice, perfect for summer gatherings or as a side dish for barbecues and picnics.
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Prep Time 10 minutes
Chilling time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine Hawaiian
Servings 4 servings
Calories 80 kcal

Ingredients
  

  • 2 cups fresh pineapple, chopped preferably ripe for sweetness
  • 2 cups English cucumber, chopped no need to peel, fewer seeds
  • 1/4 cup red onion, thinly sliced optional, for added flavor
  • 2 tablespoons fresh lime juice freshly squeezed for best flavor
  • 1 teaspoon lime zest for extra citrusy flavor
  • 1 tablespoon honey optional, for a touch of sweetness
  • 1/4 teaspoon salt to taste

Instructions
 

  • Chop the pineapple and cucumber into bite-sized pieces (about 1/2 inch). Thinly slice the red onion, if using.
  • In a small bowl, whisk together lime juice, honey, and salt to make the dressing. Adjust to taste.
  • Combine chopped pineapple, cucumber, and red onion in a large bowl. Pour the dressing over and toss gently to coat.
  • Cover and chill in the refrigerator for at least 20 minutes to let the flavors meld.
  • Serve chilled, garnished with lime zest or fresh herbs if desired.

Notes

  • Choose a ripe pineapple for the best sweetness.
  • Use English cucumbers for a crunchier texture.
  • Store leftovers in an airtight container and consume within three days.
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