Easy Pineapple Cucumber Salad is crisp, sweet, and tangy with lime dressing—perfect for summer BBQs, light lunches, or tropical side dishes.

Scale

2 cups fresh pineapple, diced (canned works in a pinch, but fresh is king)
1 large cucumber, thinly sliced (peel it if you’re anti-texture)
1/4 red onion, finely sliced (soak in cold water for 5 minutes if you hate raw onion breath)
1 jalapeño, seeded and minced (optional, but highly recommended)
Juice of 1 lime (about 2 tbsp—bottled lime juice is a crime)
1 tbsp honey (or agave for vegans)
1/4 cup fresh cilantro, chopped (skip if you’re genetically predisposed to hate it)
Salt and pepper, to taste

Prep the veggies: Dice the pineapple, slice the cucumber, and finely chop the red onion and jalapeño.

Throw them all in a big bowl.

Make the dressing: Whisk lime juice, honey, salt, and pepper in a small bowl. Taste it. Adjust.

Too tart? Add more honey. Too sweet?

More lime. You’re the boss.

Combine: Pour the dressing over the salad and toss gently. Don’t massacre the pineapple.

Finish: Sprinkle cilantro on top.

Over-dressing: Start with half the dressing, then add more. Soggy salad = sad salad.

Using mushy pineapple: If it smells fermented, it’s better for compost than your bowl.

Skipping the chili: The heat balances the sweetness.

Don’t be basic.

Not tasting as you go: Recipes are guidelines, not dictatorships. Adjust!