No-Cook Cucumber Pineapple Salad

Some recipes shine not because of fire or fancy cooking, but because of their raw freshness. This no-cook cucumber pineapple salad is one of those gems - crisp cucumbers meet juicy pineapple in a medley that is refreshing, tangy, and lightly spiced. 

It’s the kind of easy tropical salad recipe that works for hot days, quick meals, or as a cucumber pineapple side dish to balance heavier curries.

In North India, a similar version is known as Kachumber, usually made with cucumber, onion, and tomato. Move further south, and you’ll find variations served alongside rice (VEGETABLE BIRYANI) and curries, often simply called cucumber salad.

Across borders, in Malaysia and Indonesia, it’s Acar Timun Nanas, a pickled cucumber pineapple salad with a sweet-and-sour kick. In Thailand, you’ll spot (EGG CURRY THAI STYLE) cucumber and pineapple tossed with herbs in light dressings. Different names, same story: a healthy cucumber salad.

 

This is more than just a side. It’s a fruit and cucumber salad that brings together the crunch of vegetables and the sweetness of fruit, proving that sometimes, the best dishes are the simplest. And the best part? No stove, no stress, just chop, toss, and serve.

Ingredients (as needed)

Cucumber - thinly sliced or chopped

Shallots - finely diced

Coriander leaves - chopped

Green chilies - thinly sliced 

Tomatoes - diced

Pineapple - diced

Salt

Lime juice

 

Method

Toss and mix all ingredients together.