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Pineapple cucumber lime salad is my go to for any cookout or picnic when I want something refreshing and vibrant. Sweet pineapple and crisp cucumber come together with bright lime and fresh herbs for a side dish that always gets compliments. It is a burst of sweet tart crunch that brightens up every table.
I first brought this salad to a backyard barbecue and by the end of the night not a bite was left. Now my friends ask for it anytime I offer to bring a dish.
Ingredients
- Pineapple: fresh and ripe is best for juicy sweetness look for one that feels heavy and smells fragrant at the stem
- English cucumber: gives crunch without bitter seeds choose ones that feel firm with glossy skin
- Lime: zest and juice add the pop of citrus look for limes that feel heavy for their size and yield slightly to pressure
- Cilantro: brings bold herbal notes wash and chop just before using for the best flavor
- Salt: optional but sharpens the fruit and brings out the juices use just a pinch of flaky sea salt
- Pepper: optional for a hint of heat freshly cracked gives the best aroma
Step by Step Instructions
- Prepare the Produce:
- Chop the pineapple into bite sized pieces and slice the cucumber into similar size chunks. Set both in a large mixing bowl.
- Add Lime and Cilantro:
- Zest both limes directly over the bowl so the oils fall into the salad. Squeeze in the lime juice and add the chopped cilantro.
- Toss Ingredients:
- Gently toss everything together with a large spoon or your hands so the flavors get evenly mixed but the fruit retains its shape.
- Season and Mix:
- Sprinkle over salt and pepper to taste if using. Give everything one final toss so every bite has a bit of each flavor.
- Chill or Serve:
- Serve immediately if you want the maximum zing or cover and chill until ready. It keeps well in the fridge and tastes even better after an hour.
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Cilantro is my personal favorite ingredient here because it makes the whole salad taste so alive and fragrant. My kids once took turns zesting the limes and the whole kitchen smelled like summer.
Storage Tips
Keep the salad in an airtight container in the refrigerator for up to three days. After the second day the cucumber sometimes loses a little crunch but the flavors will still be wonderful. I stir it before serving if it has released extra juices.
Ingredient Substitutions
For a different twist swap mint for cilantro or add thinly sliced red onion for sharpness. Persian cucumbers work great if you cannot find English cucumber. If your pineapple is a bit underripe let it ripen on the counter until it smells fragrant.
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Serving Suggestions
Pair this salad with grilled fish tacos spicy jerk chicken or as a light lunch with avocado toast. I also love spooning it over rice for a quick savory fruit bowl.
Frequently Asked Questions About the Recipe
- → Can I prepare this salad in advance?
Yes, you can make it ahead. Store in an airtight container in the refrigerator for up to three days to retain freshness and texture.
- → What other herbs can be used instead of cilantro?
If you prefer, swap cilantro with fresh mint or parsley for a different flavor profile. Both add their own refreshing taste.
- → Should I peel the cucumber before chopping?
Peeling the cucumber is optional. English cucumbers have thin, edible skin that adds crunch, but you may peel for a softer texture.
- → Is this dish suitable for vegan and gluten-free diets?
Yes, this salad naturally suits vegan, vegetarian, gluten-free, and dairy-free diets with no adjustments needed.
- → How can I add extra flavor or texture?
Add a sprinkle of chili flakes or toasted nuts for a bit of heat or crunch, or toss in diced avocado for creaminess.