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Pineapple cucumber salad is always my top pick when I want something easy bright and super crunchy. Folks always ask for how to make it after just a taste at backyard get-togethers.
I first whipped this up to go with some grilled chicken when I was in a hurry. Now it is part of my summer meal routine. The kids even ask for it when it gets hot since it is so juicy and cool.
Tasty Ingredients
- Cilantro chopped up rough: Fresh and bright green is best Try to skip the droopy stuff
- English cucumber diced: These almost never have seeds and stay really crisp Look for ones that feel heavy
- Salt and pepper (optional): Adds a nice balance to sweet and tart flavors so just sprinkle on and taste as you go
- Limes juiced and zested: Pick limes that look shiny and plump to get lots of juice The zest really wakes up the whole thing
- Pineapple cut in chunks: Go with one that feels soft at the end and smells sweet for best flavor
Simple Directions
- Cool or Serve Now:
- This salad rules cold so dish it out right away if you want big crunch or chill in the fridge to save for later
- Add Seasoning:
- Taste your salad before you add salt and pepper Go slow so you do not go overboard
- Combine the Salad:
- Grab a big bowl and throw in pineapple cucumber lime juice and zest plus the cilantro Mix with your hands or big spoons just enough so lime flavor ends up everywhere
- Prep the Limes:
- Carefully grate off zest with a small grater then press and roll them to squeeze out all the juice This is what makes it so zingy
- Chop Fruits and Veggies:
- Slice pineapple into bite-sized pieces Cut cucumber into half circles or little quarters Leave peels on if you dig extra crunch
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Cilantro’s my top favorite in the mix—it smells amazing and really ties all the tastes together. My aunt always tries to sneak the first scoop since she’s wild about cilantro too.
Keeping It Fresh
Pop extras into any container with a tight lid and stash in the fridge. It stays perky and crisp all the way up to three days. After that, the cucumber might go a bit soft and cilantro could dull. Want it extra crunchy? Keep the lime juice separate and toss everything right before eating.
Switch It Up
Mint will work if cilantro is not your thing—just swap it in. English cucumbers are great here, but Persian or regular ones are good too (just scoop the seeds). Canned pineapple can work if you do not have fresh—just make sure to drain it first.
Ways to Serve
This light salad is perfect with pretty much anything from the grill—think burgers, shrimp, or BBQ chicken. It’s also a hit with spicy food like tacos or jerk chicken. You can even spoon it into lettuce leaves for apps or serve on top of grilled fish.
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Cultural Tidbit
Salads like this pop up in all sorts of warm places. I first tried pineapple and cucumber together in an old-school Filipino spot and loved it right away. Even though it has roots in Southeast Asia, it fits right in at American barbecues too.
Recipe FAQs
- → Can I prepare this dish in advance?
Totally! Chop everything ahead, but wait to toss and season until you’re just about to eat for the best crunch and flavor.
- → Which type of cucumber works best?
English cucumbers are awesome because they've got thin skin and taste mellow, but if you only have regular ones, just peel and seed them first.
- → How can I enhance the flavor?
Kick it up by tossing in some crushed chili flakes, a little red onion, or a drizzle of olive oil to bring out more layers of taste.
- → Is it necessary to use fresh lime juice?
If you can, grab real limes for squeezing and zesting—they add the most pop. But bottled juice can help in a pinch.
- → How long will leftovers stay fresh?
Pop any extra in a covered dish in the fridge. It’ll hang out fine for three days, and the flavors get even punchier.