Pineapple Cucumber Lime Salad

Pineapple Cucumber Salad is my summertime go-to whenever I want something bright crisp and so simple. It is always a hit at backyard parties and everyone asks for the recipe after just one bite.

The first time I made this I was looking for a quick salad to serve with grilled chicken and now it is on rotation all summer long. Even my kids love how juicy and refreshing it is on a hot day.

Ingredients

• Pineapple chopped: Choose a ripe pineapple for the most flavor Look for one that smells sweet at the base and gives a little when pressed
• English cucumber chopped: These cucumbers are crisp tender and nearly seedless for the best salad texture Buy ones that feel firm and heavy
• Fresh limes zested and juiced: Pick limes that are glossy and feel hefty for more juice The zest adds a real burst of citrus
• Cilantro roughly chopped: Only use fresh bright green cilantro Avoid any wilted leaves
• Salt and pepper optional: This helps balance out the sweet and tangy notes so taste and adjust carefully

Step-by-Step Instructions

Prepare the Fruit and Veg:

Chop the pineapple into bite-size chunks and slice the cucumber into half moons or quarters Leave the skins on for cucumber if you like extra crunch

Zest and Juice the Limes:

Using a fine grater gently zest both limes then roll and squeeze them to extract all the juice This extra citrus gives the salad its signature brightness

Combine Everything:

In a large mixing bowl add the pineapple cucumber lime zest and juice and cilantro Toss everything with clean hands or big salad spoons until lime is evenly distributed

Season to Taste:

Give the mixture a taste and if you want sprinkle in a pinch of salt and black pepper Do not overdo it Start light and add as you go

Chill or Serve:

This salad is best served cold so either serve immediately for a super crisp bite or cover and chill it for later parties or meal prep

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The cilantro is my favorite part because it almost perfumes the whole dish and brings the flavors together I always remember my aunt sneaking the first bite straight from the bowl because she loves cilantro as much as I do

Storage Tips

Keep any leftovers in a tightly covered glass or plastic container in the refrigerator It will stay crunchy and bright for about three days After that the cucumber can start to soften and the cilantro might lose some of its color If you want extra crispness store the lime dressing separately and mix just before serving

Ingredient Substitutions

If you do not like cilantro try fresh mint for a different but equally refreshing twist You can swap out English cucumber for Persian or even regular cucumber Just scoop out the seeds first If fresh pineapple is not available canned pineapple in juice works in a pinch just drain it well

Serving Suggestions

This salad makes a fantastic side for anything grilled Think BBQ chicken shrimp or burgers It is also super good with spicy dishes like jerk chicken or tacos For a fun appetizer serve it in lettuce cups or as a topping over grilled fish

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Cultural Note

Tropical fruit salads like this show up in so many warm-weather cuisines I first tasted pineapple and cucumber together in a tiny Filipino eatery and fell in love It has roots in Southeast Asian food but feels totally at home at American cookouts

Recipe FAQs

→ Can I prepare this dish in advance?

Yes, you can chop the ingredients and store them separately. Combine and season just before serving to maintain freshness and texture.

→ Which type of cucumber works best?

English cucumber is ideal due to its thin skin and mild flavor, but regular cucumbers can also be used if peeled and seeded.

→ How can I enhance the flavor?

Try adding a pinch of chili flakes, diced red onion, or a splash of olive oil for extra layers of flavor and complexity.

→ Is it necessary to use fresh lime juice?

Fresh lime juice and zest offer the brightest, most vibrant taste, but bottled juice can work in a pinch if needed.

→ How long will leftovers stay fresh?

Store any leftovers in a covered container in the refrigerator for up to three days. Flavors may intensify as it chills.