- Dish type
- Vegetable salad
- Cucumber salad
Fresh pineapple, cucumber, spring onions, herbs and a chilli-lime dressing are combined to make this light, refreshing salad.
1 person made this
- 1/2 pineapple - peeled, cored and cut into chunks
- 1 cucumber, quartered lengthwise and cut into chunks
- 2 spring onions, thinly sliced
- 3 tablespoons finely chopped fresh coriander
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons sweet chilli sauce
- 2 tablespoons sesame oil
- 2 tablespoons fresh lime juice
- 1 lime, zested
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar, or to taste
MethodPrep:15min ›Ready in:15min
- Place pineapple, cucumber, spring onions, coriander and mint in a large bowl.
- Whisk chilli sauce, sesame oil, lime juice, lime zest and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chilli dressing over pineapple mixture; toss to combine.
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Pineapple cucumber salad recipe - Recipes
- Yield : 6
- Servings : 5
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 10m
Pineapple is one of famous fruit around the world. Pineapples are consumed both fresh and cooked.in here i used for my salad.many people love the have fresh salad now.this is ideal appitzer ,give original sweet and sour in to the flavor.
- 300 g pineapple
- 1 cucumber
- 1 onion
- 1 tomato
- Flake coconut
- Coriander leaves chopped
- 1 tsp fish sauce
- 1 lime juice
- 25 g peanuts
- 1 tsp sugar
- 1 tsp chilli pices
- Salt and pepper
Cut the pineapple and cucumber in to diced
Chopped the onion, and coriander leaves
Flake the coconut and keep a side
Mixed all ingredient together in a bowl
Served with peanuts on top.
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Pineapple Cucumber Salad Recipe
Pineapple and cucumber are refreshing flavors independently, but put them together in this delicious Pineapple Cucumber Salad and it is truly fireworks! Healthy, delicious, and flavorful, this salad combines a variety of flavors to make a perfect salad.
Juicy pineapple, crunchy cucumber, and zesty onion flavors are a perfect combination in this mouthwatering salad. With just five ingredients and two simple steps, this homemade salad tastes like something straight out of a five-star kitchen. Taking only five minutes to make, this Pineapple Cucumber Salad recipe is quick and easy, while still being totally delicious. Five-star taste in five minutes, this recipe is not one to be missed!
High in Vitamin C and antioxidants, pineapple is a refreshing fruit option. Combined with the cool crunch of fiber-rich English cucumber and zingy chopped onion, it makes for a delicious and healthy salad. With all the flavors in this Pineapple Cucumber Salad recipe, your taste-buds will be smiling. This recipe is proof that healthy, clean meal preparation doesn&rsquot have to mean flavorless and bland meals.
Despite taking only five minutes to make, this recipe also includes a homemade dressing. No store-bought bottles in sight! To make this salad, you&rsquoll start by combining sesame oil and lime juice in a cup. Whisk the ingredients together and you&rsquore already halfway there. Once you have made your dressing, put the pineapple chunks, cucumber, and onion into a large bowl. Add in your dressing and toss until all your ingredients are combined. That&rsquos it! You now have a healthy and flavorful salad that packs a flavor punch.
Don&rsquot know how to cut a fresh pineapple? It&rsquos very easy when you follow my guide how to cut a pineapple with step-by-step pictures!
Delicious and refreshing, this salad would make a great side when grilling. It would be a surprising dish sure to please at a family gathering, barbeque, or picnic. You&rsquore sure to love the combination of flavors and textures this Pineapple Cucumber Salad brings. Enjoy it in the summer months as a refreshing option, or let it brighten up a dreary wintery day. It is perfect year-round with these easy-to-find ingredients.
Whether you are in search of a recipe that is healthy, unique, or just easy, this Pineapple Cucumber Salad recipe checks every box. It is a great way to add some much-needed nutrients to your day without sacrificing time or flavor. Bringing together favorite flavors in an unexpected way, this recipe is as unique as it is delicious. You&rsquoll come back to it again and again through all the seasons.
If you liked this pineapple cucumber salad, you will also love these other easy recipes that use fresh pineapple:
Pineapple Cucumber Lime Salad
Who knows where the idea came from to put cucumber and pineapple in the same bowl. It’s sort of a strange combination, but we’re really glad we discovered it.
Both ingredients are light and hydrating, making this a simple summer salad both your taste buds and your body will love.
It looks particularly pretty on a plate alongside grilled fish or fish tacos.
1/4 cup fresh mint, chopped
- Combine pineapple and cucumber into a large bowl.
- Mix in fresh lime juice.
- Sprinkle mint over, and toss to combine.
WHY WE LOVE THIS RECIPE
You can throw this simple, four-ingredient salad together in just a couple of minutes, but its zesty, tropical flavor suggests a much more sophisticated chef. And its nutrient profile is perfect for beach weather, too: cucumbers are super hydrating, and pineapple banishes bloating.
Cucumber Salad Recipe
This particular salad my niece made, with fresh pineapple and cilantro. This week I bought the cukes, and spiralized the cucumber.
One thing I love about spiralizing is that it removes the center of the cuke, the yucky seeds and the mushy part!
The dressing is uper easy, too :1:1—water, white vinegar, and sugar.
Make sure that you have a good cucumber. I always take a quick bite. There’s nothing worse than a bitter cuke!
This is a repost from 3 years ago. It’s one of our favorite summer salads!
to the cook who asked what they could use instead of asian fish sauce (which is fermented, salty and has a strong flavor) they could try soy sauce if they can't get asian fish sauce. don't be put off by the strong odor if you haven't used it before. it adds a special depth of flavor. today i made the dressing without fish sauce as i am serving the salad with steak in teriyaki sauce and didn't want additional salt. i use chili garlic sauce or sirachi sauce for the hot peppers as i always have it. the lime vinegar sugar and cilantro gives so much flavor. i am serving it with a mixed salad of radishes tomatoes peppers red onions and cukes rather than the one in the recipe but it will be very refreshing with the dressing. i am not rating due to my changes but plan to make recipe as written for another menu.
This is lovely. I made this in the UK and I never know how hot the peppers here are going to be so it turned out really hot but still quite nice.
Delicious! My boyfriend and I made this last night to go along with Kalbi kui and it was perfect. I have a feeling that this will be heavily featured in our spring/summer menus. The only modification I did was use two Serrano peppers.
Absolutely delicious! Very light and refreshing.My family loved it too.
This is an amazingly good-tasting salad, featuring a sweet-sour-salty- hot combo. I followed the directions, with these alterations (mostly at the suggestion of other reviewers): used regular cucumbers without seeding, added a bit more mint and lime juice than called for subbed parsley for the cilantro, added 1/2 thinly sliced red onion, added a scant teaspoon of sesame oil, and served the minced jalapenos on the side. Everybody in our co-ed book club loved it.
This salad is so so so good. I made it weekly for about a month and no one ever complained - you just don't get sick of eating it! I also tried it with watermelon instead of pineapple, amazing. The only issue is the leftovers get a little soggy if you dress it all at once, but it still tastes great.
Really good. I served it with grilled shrimp it would also be good with a crispy slow-roasted pork shoulder or ribs. I added cantaloupe and red bell peppers since I had them coming out of my ears. Next time I'll omit the tomato its subtle flavor was lost and I found that the crisper textures were the best bites.
Easy and addictive. I like it for dinner over rice. It's really good that way.
Love this salad! It's beautiful and so delicious. I'm not a fan of mint so I don't include it, and there's still plenty of flavor.
Really tasty. Made it for a party and everyone loved it. It's a keeper for us and a great one for when the cucumbers and tomatoes are ready for harvesting.
This is a delicious summer salad. I served it with asian ribs - awesome!
This salad was fantastic! I added a little sesame oil and used a BIG jalepeno pepper, seeds and all. (I did seed the tomatoes though). I can't wait to make this again with melon. I think anything sweet and juicy would be fantastic!
I served this with Easter dinner and there were very few leftovers. I used the whole cucumber and used more tomato. Delicious.
I don't get the whiners who can't figure out how to make the dressing tastier. Drain the veggies. Reduce the pineapple juice if you have any. Taste the dressing - it should be strong. Make it the way you like, then dress the salad. Adding sesame seeds and using sesame oil was also a great idea. It was good!
Perfect summer salad. I can't wait to make it again.
Delicious! another winner. The only addition I made to this salad was red onion. I will definately make it again.
This dish is going to become a staple in my household. The sweet and the hot blending together is marvelous!
I made this for a party and it was definitely a huge hit. Everyone loved it and several asked for the recipe. It's pretty and extremely tasty too. The combination of the sweet, cool and spicy was awesome!
I made this as called for and didn't feel it was anything to get excited about. It definitely would benefit with more heat and some pineapple juice concentrate- or some lime juice.
I made this salad on a very hot summer night and it was perfect. I chilled the cucumber, ripened tomatoes, and pineapple and it was super refreshing! To make the salad a main course, I added chilled white rice to the salad (chilled 30 min in frig). My husband was sad that we didn't have enough for seconds!
This was just delicious! I love salads that combine fruit, veggies, salty, sweet, and spicy. So good. Perfect for a summer barbeque or in my work lunch with a piece of cold chicken.
I made this dish for a July 4th BBQ. It was very popular. I just love the combination of savory and sweet. I will definitely make it again.
Simple, tasty and refreshing! My husband loved it and can see it becoming a staple this summer while fresh pineapple is available!
I've made this tons of times now and love it. It's great for the summer and you can substitute the pineapple for mango or melon - it works equally well. I agree about the dressing being a little bland but with a bit more chilli, lime zest and salt it's superlative. I literally crave this if I haven't had it for a few days!
I thought this recipe had HUGE potential to be colorful, refreshing,and flavorful. Boy was I wrong. OK, it was colorful, but the dressing is horrible and turns the huge potential into huge disappointment. It could possibly be improved with substitutions such as sesame oil, rice vinegar, sesame seeds, more lime, etc. but Iɽ rather move on.
Cucumber Pineapple Salad
Cucumber pineapple salad is a simple refreshing side dish to whet your appetite.
It is the usual Pipino (cucumber) Salad with pineapple and some greens, that you could serve at parties and gathering.
The sweet pineapple addition cuts the tartness of the vinegar, and if you cut the cucumber thinly along its length with a peeler without removing all of the skin, you will have a fancy looking salad worth serving at special occasions.
Try it and you will surely love it.
2 pieces medium sized Cucumber medium size, cut thinly along the length
1 can Pineapple tidbits 227 gms.
1/4 cup Vinegar
2 tablespoon Sugar
Salt and pepper to taste
Parsley for garnish
1. Peel part of the cucumber, leaving some of the green peel intact.
2. Using a peeler, cut the cucumber along its length getting some of the skin in every slices.
3. Add all the other ingredients including the juice from the canned pineapple.
Pineapple Cucumber Jalapeño Salad
If you’re as obsessed with perfectly ripe pineapple as we are, you’ll feel as excited as we did about this delightfully refreshing summer salad. It sounds and looks a little unusual at first, given that pineapple and cucumber wouldn’t be the first things we think of to pair together, but trust us when we say this is a match made in heaven. The jewel-toned, juicy fruit and the nice, green cucumber are the stars of the show here, but they share the stage with jalapeño, which adds the perfect amount of kick – although it’s not overpowering – red onion and cilantro. Along with a healthy squeeze of lime juice, all these flavors blend together to create the ultimate cool-down dish.
While we’re all for cutting corners if it’s going to save time or energy with a recipe, we will say it’s pretty paramount here to use the freshest produce you can find. A gorgeous pineapple will give you the best, most juicy bites of sweetness, which go swimmingly with your crisp bites of cucumber and red onion. Six ingredients, plus some good ol’ salt and pepper, and you’ve got yourself a side dish that knocks everyone’s socks off every time! You can throw it together in a matter of minutes, and anything that makes dinner or a cookout easier is absolutely A-okay with us, so you know it’s been in heavy rotation around our house this summer…and we have a pretty good hunch you’ll feel the same way once you try it!
What is Gochujang?
Gochujang is a centuries-old Korean chili paste made with chili peppers, rice, soybeans, and salt (check this article for a really extensive history and detail of this awesome sauce). It has a salty-spicy-umami flavor that kind of reminds me of a spicy version of miso. The flavor profile is so unique and so delicious, and I couldn’t be happier about the fact that it’s really trending in the U.S. right now because that means it’s fairly easy to find in major grocery stores. My local Kroger store has about five or six different brands on the shelf!
P.S. Gochujang stays good in the fridge for a really long time, so don’t worry about needing to use up the whole container right away. Here are some other recipes I’ve made using gochujang, if you need some inspiration.
How to Make Spicy Pineapple Cucumber Salad – Step by Step Photos
Thaw ½ pound (about 2 cups) of pineapple chunks. Chop a cucumber (about 3 cups) into pieces roughly the same size as the pineapple. Chop about ½ cup of the cilantro. Place the pineapple, cucumber, and cilantro in a bowl.
In a bowl, mix together 1.5 teaspoons of gochujang, 3 tablespoons of rice vinegar, and 1 tablespoon of sugar until everything dissolves.
Pour that “awesome sauce” over the pineapple, cucumber, and cilantro in the bowl, then stir well.
You can eat your salad immediately or let it marinate for a while. The salad will keep well in the refrigerator for 2-3 days, but the fruits and vegetables will soften the longer they marinate. Make sure to stir well each time before serving to redistribute the dressing!