Description
This Pineapple Jalapeño Cucumber Salad is an explosion of sweet, spicy, and refreshing flavors – Perfect for potlucks, light dinners, or summer BBQ sides!
Ingredients
- 2 1/2 cups diced fresh pineapple
- 1 cup diced cucumber (English or Persian recommended)
- 1 jalapeño, seeded and minced (adjust amount and seeds for heat preference)
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime (about 2 tablespoons)
- Salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Prepare Ingredients: Dice the fresh pineapple and cucumber into small, uniform pieces. Finely dice the red onion. Seed and mince the jalapeño (wear gloves if sensitive). Chop the fresh cilantro. Juice the lime.
- Combine: In a large bowl, combine the diced pineapple, diced cucumber, minced jalapeño, diced red onion, and chopped cilantro.
- Dress and Season: Pour the fresh lime juice over the ingredients. Season with salt and freshly cracked black pepper to taste.
- Toss: Toss gently until all ingredients are well combined.
- Chill (Optional) or Serve: Serve the salad immediately, or cover and refrigerate for about 15 minutes to allow the flavors to meld and the salad to chill slightly.
Notes
- Pineapple: Use fresh, ripe pineapple for the best flavor and texture. Canned pineapple tidbits (drained well) can be substituted in a pinch.
- Cucumber: English or Persian cucumbers have thinner skin and fewer seeds. If using a regular cucumber, you might want to peel it and remove the seeds.
- Jalapeño: Adjust the amount of jalapeño based on your heat preference. Removing all seeds and membranes significantly reduces the heat. Wear gloves when handling hot peppers.
- Onion: For a milder onion flavor, soak the diced red onion in cold water for 10-15 minutes, then drain well before adding.
- Storage: This salad is best enjoyed fresh on the day it’s made, as the cucumber and pineapple will release liquid over time. Store leftovers covered in the refrigerator for up to 1 day.