California Grilled Shrimp with Pineapple Cucumber Salad
Ingredients
Method
- In a large resealable plastic bag, combine the olive oil, lime juice, brown sugar, Sriracha, minced garlic, minced Thai chile, salt, and pepper. Seal the bag and shake well to blend.
- Add the shrimp to the bag, seal again, and toss gently to coat evenly. Refrigerate for at least 30 minutes, or up to 1 hour for deeper flavor.
- While the shrimp marinates, pour the remaining marinade from the bag into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 2 minutes. Remove from heat and set aside.
- Preheat your grill to high heat (about 450°F). If using wooden skewers, soak them in water for at least 30 minutes beforehand.
- Thread 4-5 shrimp onto each skewer, leaving a little space between them. Oil the grill grates well, then place the skewers on the grill. Close the lid and cook for 2-3 minutes.
- Flip the skewers, baste with the reserved glaze, and cook for another 2-3 minutes, until the shrimp are opaque and cooked through.
- Serve the grilled shrimp immediately with coconut rice or a refreshing pineapple cucumber salad.
Nutrition
Notes
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Let us know how it was!Why This Pineapple Cucumber Salad Works
It’s 95 degrees, you’re sweating, and you need something cold and crunchy yesterday. Enter this pineapple cucumber salad. It’s barely a recipe, honestly. You chop a few things, toss them together, and suddenly you have a bowl of pure summer magic. I literally made this three times last week. No joke.
This isn’t just a salad. It’s a hydrating, refreshing, and downright delicious side dish that makes you feel like you’re on vacation. The combination of sweet pineapple and cool cucumber is a match made in heaven. Plus, it’s a no-cook salad, so you don’t have to heat up your kitchen. That’s a win in my book.
What makes this pineapple cucumber salad so special? It’s the perfect balance of flavors and textures. You get the crunch of cucumber, the burst of pineapple sweetness, the zing of lime, and the fresh pop of cilantro. It’s a refreshing salad for hot weather that everyone will love. And it’s a healthy summer salad that actually tastes good. No sad, bland diet food here.
This salad is also incredibly versatile. It works as an easy picnic side dish, a light lunch, or a vibrant side for grilled proteins. It’s the perfect 4th of July salad or summer potluck recipe. Just bring a big bowl and watch it disappear.
Ingredients You’ll Need
The beauty of this recipe is its simplicity. You only need a handful of fresh ingredients to make this pineapple cucumber salad. Here’s what you’ll need and a few notes on each.
- Fresh Pineapple: Use fresh pineapple when it’s in season. It’s so much sweeter and juicier. If you can’t find fresh, canned pineapple in juice works in a pinch. Just drain it well.
- Cucumbers: I prefer Persian cucumbers. They’re burpless, virtually seedless, and have less water, which means a crunchier salad. English cucumbers are another great option. If you use a garden cucumber, scoop out the seeds first to avoid a soggy salad.
- Red Onion: A thinly sliced red onion adds a beautiful pop of color and a mild, sharp flavor that balances the sweetness of the pineapple. If you’re not a fan of raw onion, you can soak the slices in cold water for 10 minutes to mellow the bite.
- Fresh Cilantro: Cilantro adds a fresh, herbaceous note that ties everything together. If you’re one of those people who thinks cilantro tastes like soap, no worries. Use fresh parsley or mint instead.
- Lime Juice: Fresh lime juice is non-negotiable. Bottled lime juice just doesn’t have the same bright, zesty flavor. It’s the key to making this salad sing.
- Honey: A touch of honey enhances the natural sweetness of the pineapple and balances the acidity of the lime. Don’t skip it. You can also use maple syrup if you prefer.
- Salt and Pepper: A pinch of salt and a crack of black pepper bring all the flavors together. Simple but essential.
How to Make Pineapple Cucumber Salad
Okay, let’s get to the fun part. Making this pineapple cucumber salad is incredibly easy. It’s a quick 5-minute salad that anyone can master. Here’s how to do it.
Step 1: Prep the Pineapple. Start by cutting off the top and bottom of your pineapple. Stand it upright and slice off the skin in strips, following the curve of the fruit. Then, cut the pineapple into quarters and remove the core. Chop the flesh into bite-sized cubes. You want pieces that are easy to eat but still have a nice presence in the salad.
Step 2: Slice the Cucumber. Wash your cucumbers well. If you’re using Persian cucumbers, you can leave the skin on for color and texture. Slice them into half-moons or rounds, depending on your preference. If you’re using an English cucumber, you might want to halve it lengthwise first and then slice it into half-moons.
Step 3: Thinly Slice the Red Onion. Peel the red onion and cut it in half through the root end. Then, slice it as thinly as you can. A mandoline slicer is great for this, but a sharp knife works perfectly fine. You want thin, delicate rings that will soften slightly in the dressing.
Step 4: Assemble and Dress. In a large bowl, combine the chopped pineapple, sliced cucumber, red onion, and fresh cilantro. In a small bowl, whisk together the fresh lime juice, honey, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Taste and adjust the seasoning if needed. That’s it! You’re done.
Tips for the Best Results
Even a simple salad has its secrets. Here are a few tips to make sure your pineapple cucumber salad turns out perfectly every time.
- Use a sharp knife. A sharp knife makes chopping the pineapple much easier and safer. It also gives you cleaner cuts, which makes the salad look more professional.
- Don’t overdress. You want just enough dressing to coat the ingredients, not drown them. Start with less and add more to taste. The salad should be bright and fresh, not soggy.
- Let it sit for a few minutes. Letting the salad sit for 5-10 minutes before serving allows the flavors to meld together. The pineapple will release some juice, and the dressing will soak into the cucumber and onion. It’s even better this way.
- Taste and adjust. Everyone’s palate is different. Taste your salad and adjust the lime juice, honey, or salt to your liking. This is your salad, so make it taste the way you want it to.
- Serve cold. This salad is best served cold. You can chill the ingredients beforehand or pop the finished salad in the fridge for 15 minutes before serving. It’s incredibly refreshing on a hot day.
Variations to Try
This pineapple cucumber salad is a fantastic base recipe. Feel free to get creative and make it your own. Here are a few fun variations to try.
- Add a Kick: For a spicy twist, add a finely minced jalapeño or serrano pepper. The heat pairs beautifully with the sweet pineapple and cool cucumber.
- Make it Creamy: Fold in some diced avocado just before serving. The creamy avocado adds a rich, luxurious texture that takes this salad to the next level.
- Swap the Fruit: Not in the mood for pineapple? Swap it for fresh mango or papaya. Both are equally delicious and create a different flavor profile.
- Change the Herbs: If cilantro isn’t your thing, use fresh mint or basil instead. Mint adds a cool, refreshing note, while basil brings a slightly peppery, sweet flavor.
- Add Some Crunch: Sprinkle some toasted coconut flakes or chopped peanuts on top for added texture. It adds a nice crunch and a touch of nuttiness.
Serving Suggestions
This pineapple cucumber salad is incredibly versatile and pairs well with so many dishes. It’s the perfect healthy BBQ side or summer potluck recipe. Here are some of my favorite ways to serve it.
- With Grilled Protein: This salad is a fantastic side for grilled chicken, fish, or steak. The bright, acidic flavors cut through the richness of the meat perfectly.
- As a Taco Topping: Use this salad as a fresh, crunchy topping for fish tacos or chicken tacos. It adds a wonderful burst of flavor and texture.
- With Burgers: Serve it alongside your favorite burgers for a light and refreshing alternative to heavy sides like fries or coleslaw.
- On its Own: This salad is hearty enough to be a light lunch on its own. It’s a great option for a quick, healthy meal when you don’t feel like cooking.
- At a BBQ or Picnic: This is the perfect easy picnic side dish. It’s portable, doesn’t require reheating, and everyone will love it. It’s also a great 4th of July salad.
Storage & Make Ahead Tips
This pineapple cucumber salad is best enjoyed fresh, but you can definitely make it ahead of time. Here’s how to store it properly and keep it tasting great.
Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld together, but the cucumber will soften over time. Use a slotted spoon to serve any leftovers, as the pineapple will release some juice.
Make Ahead: If you want to prep this salad ahead of time, I recommend chopping all the ingredients separately and storing them in the fridge. Then, just combine them with the dressing right before serving. This keeps everything crunchy and fresh.
Don’t Freeze: I don’t recommend freezing this salad. The cucumber and pineapple have high water content and will become mushy and watery when thawed.
Frequently Asked Questions
So there you have it. The easiest, most refreshing pineapple cucumber salad you’ll ever make. It’s hydrating, healthy, and tastes like summer in a bowl. Make this for your 4th of July barbecue, your next potluck, or just a random Tuesday when you need something bright and delicious. And then make it again next weekend. Trust me, you will.
If you loved this recipe, I’d love for you to share it on Pinterest! It helps others find this easy and delicious salad too.
Source: Research Source
