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Delicious pineapple cucumber salad served in a bowl with fresh herbs.

Refreshing Pineapple Cucumber Salad

A vibrant summer salad combining sweet pineapple and crisp cucumber, perfect for barbecues and picnics.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegan, Vegetarian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 Pineapple, peeled, cored, and chopped into pieces Choose a ripe pineapple for optimal sweetness.
  • 1 piece English cucumber, sliced thin Cucumbers should be fresh and firm.
  • 2 pieces Juice of 2 limes plus zest Fresh lime juice enhances the flavor.
  • ΒΌ cup fresh mint, chopped Mint adds a refreshing flavor.
  • 1 dash Optional dash of salt or pepper for seasoning Adjust seasoning to taste.

Method
 

Preparation
  1. Peel, core, and chop the pineapple into evenly sized bite-sized pieces.
  2. Thinly slice the English cucumber into rounds.
Cooking
  1. For a slightly tenderized texture, place the chopped pineapple into a pressure cooker, seal the lid, and set it to low pressure for 2 minutes. Perform a quick-release to open the cooker immediately.
Combining Ingredients
  1. In a large mixing bowl, gently toss the cooked pineapple pieces with the sliced cucumber, lime juice, lime zest, and chopped fresh mint until well combined.
  2. Optionally, taste the salad and season with a dash of salt or pepper.
Serving
  1. Serve the salad immediately, or refrigerate for 30 minutes to allow flavors to meld and chill before serving.

Notes

Store leftovers in an airtight container in the refrigerator and consume within two days. Avoid freezing the salad to maintain the texture of cucumbers.