Pineapple Cucumber Salad
Starting Off—A Salad With Stories (And Maybe a Little Chaos)
Okay, so here’s the thing: I started making Pineapple Cucumber Salad one summer when it was hotter than a jalapeño’s armpit. Honestly, I’d just come home from the farmer’s market with a pineapple that looked too good to pass up (not that I’m immune to marketing, but those samples were next-level), and a cucumber that, well, looked less sad than the others. I didn’t plan some grand recipe. I just wanted something that didn’t require turning on the stove. There’s this one time I tried adding blueberries, thinking I’d invented the next big thing—my family still roasts me for that.
Why I Keep Making This Salad (and Maybe Why You Will, Too)
I make this when, frankly, I want to feel like I’ve got it all together but don’t. It’s bright and crunchy and actually makes a dent in my never-ending cucumber supply (my garden is, uh, enthusiastic). My family goes absolutely wild for this because it’s sweet and tangy and, let’s be real, you don’t have to spend hours whisking together some fussy dressing. Sometimes I just slap everything together in a bowl and call it a day—nobody’s ever complained (except, you know, about the blueberries).
What You’ll Need (and What You Can Probably Swap)
- 1 medium pineapple, peeled and chopped (or honestly, canned pineapple chunks work if you’re in a rush—I won’t tell!)
- 2 medium cucumbers, thinly sliced (English cucumbers are nice—less seedy, but regular ones are fine, too; my grandmother swears by organic but I’ve never noticed a huge difference)
- 1/2 small red onion, sliced as thin as you can manage (I sometimes use scallions if I’m out of onions—no one’s ever noticed)
- A handful of fresh cilantro, chopped (parsley if cilantro tastes like soap to you; I don’t judge)
- Juice of 1 lime (if you’re out, a splash of apple cider vinegar works, though it’s a bit less zippy)
- 1 tablespoon olive oil (or don’t bother—sometimes I skip it)
- Salt and pepper, to taste (I always forget the pepper and no one’s noticed yet)
- Optional: 1 small jalapeño, minced (if you like a kick), or a sprinkle of red chili flakes
Let’s Make It—No Fancy Dance Moves Required
- First, chop up the pineapple. Try not to eat half as you go—or do, I won’t stop you. Cut off the top and bottom, slice off the skin, and cut the flesh into bite-sized pieces. If you’re using canned, just drain it well.
- Slice the cucumbers nice and thin. If you get bored, chunkier pieces are honestly fine. This is where I usually sneak a piece or two—cucumbers are weirdly addictive.
- Onions next: slice ‘em thin. If they’re especially strong, soak them in cold water for five minutes (actually, I find it works better if you pat them dry afterward, but sometimes I forget and it’s fine).
- In a big mixing bowl, toss together pineapple, cucumber, onion, and cilantro. Add lime juice and olive oil. Give it a good toss with your hands or a spoon—whatever’s closer (I’ve used a spatula in a pinch). Don’t worry if it looks a bit weird at this stage—it always does and then, like magic, it sorts itself out.
- Season with salt and pepper. Taste, adjust, maybe add jalapeño if you’re feeling spicy. This is the part where I usually end up tasting way more than I should.
- Let it sit for 5 to 10 minutes before serving if you can—though I’m rarely that patient.
Things I’ve Learned (The Hard Way)
- If you use pre-cut pineapple from the grocery store, give it a rinse first—it can sometimes taste weirdly metallic (not sure why, but it’s true).
- I once tried making this ahead of time and adding the onions too early—big mistake; they kind of take over the whole salad. Add them closer to serving if you can.
- Toss the salad gently if the pineapple is super ripe or it’ll get a bit mushy. Probably not the end of the world, but just saying.
A Few Twists (And That One Time I Went Rogue)
- I’ve swapped mango for pineapple; it was pretty good, but not as zingy. Watermelon works for a mellow version, too.
- Sometimes I add feta or cotija cheese (especially if I want to make it feel more like a meal than a side).
- Once, I tried adding blueberries. I thought I was a genius—turns out, I was not. Blueberries are a hard no for me here.
What If You Don’t Have Fancy Tools?
I use my sharpest knife and a big old wooden bowl for this, but if you don’t have a good knife, a veggie peeler will sort of slice cucumber thin enough (not ideal, but it’ll do in a pinch). I tried my mandoline once—wow, what a faff. Clean-up wasn’t worth it.
How To Store It (But Ours Never Lasts Long)
Just pop leftovers in a container with a lid and keep it in the fridge. It’ll stay fresh for a day, maybe two if you’re lucky—but honestly, in my house it never makes it past lunchtime the next day because someone always finds it. I think it actually tastes better the next day, but only if there’s any left.
How We Like To Serve It (But Do Your Thing)
I usually plop a big spoonful next to some grilled chicken or fish, or honestly, just scoop it up with tortilla chips while standing at the counter (don’t judge). My cousin swears by serving it over rice, which is surprisingly good. Sometimes, if we’re feeling fancy, I use it as a topping for tacos—seriously, so good.
Lessons Learned the Not-So-Easy Way
- I rushed the marinating once and the flavors just weren’t there. Letting it sit, even just a little, really does help everything meld. Trust me, I’ve regretted skipping this step more than once.
- Don’t go overboard on the onions—on second thought, use less than you think you need. They sneak up on you.
FAQ—Real Questions from Real People (Not Just Me!)
- Can I make this ahead? Yep! But maybe add the onions and cilantro just before serving. Otherwise, it gets a bit, I dunno, soggy?
- Is it spicy? Only if you want it to be. You can skip the jalapeño, or add more if you’re a fire-breather. Kids usually handle it fine without the pepper.
- What else goes well in this? Honestly, it’s a bit of a blank canvas. I’ve thrown in diced avocado (but add it right before serving so it doesn’t go brown), or a sprinkle of toasted sesame seeds for crunch—saw that idea here once. Oh, and if you’re curious about pineapple tricks, this YouTube video changed my life on cutting them up without turning my kitchen into a slip-n-slide.
- Do I need to peel the cucumber? If it’s thick-skinned—maybe. If it’s thin, I say leave it as is. More crunch, less faff.
- Is it vegan? Absolutely—as long as you skip any cheese add-ins.
Anyway, I hope this helps you fend off at least one more week of boring salads. If you try it, let me know how it goes (or if you discover a not-terrible blueberry variation, I’m all ears!). Cheers!
Ingredients
- 2 cups fresh pineapple, diced
- 1 large cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon honey (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
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1In a large bowl, combine the diced pineapple and sliced cucumber.
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2Add the thinly sliced red onion and chopped cilantro to the bowl.
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3In a small bowl, whisk together the lime juice, honey (if using), salt, and black pepper.
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4Pour the dressing over the pineapple and cucumber mixture.
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5Toss gently to combine all ingredients. Serve immediately or chill for 10 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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