Spicy Pineapple Cucumber Salad

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5 from 12 votes

Spicy Pineapple Cucumber Salad

This Spicy Pineapple Cucumber Salad is the perfect mix of salty, sweet, and spicy, making it an addictive summer treat.

Prep Time10

Total Time10

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: American, Asian

Total Cost: $2.47 recipe / $0.62 serving

Servings: 1.25 cups each

Calories: 75kcal

Author: Beth Moncel

Equipment

Chef's Knife
White Cutting Boards
Measuring Cups Spoons

Ingredients

1 cucumber 3 cups chopped, $0.58
1/2 lb. frozen pineapple chunks 2 cups, $1.24*
1/2 cup cilantro chopped, $0.20
1.5 tsp gochujang $0.06
3 Tbsp rice vinegar $0.37
1 Tbsp sugar $0.02

Instructions

Thaw the pineapple chunks and chop the cucumber into pieces roughly the same size as the pineapple chunks. Roughly chop the cilantro.
Prepare the dressing by whisking together the gochujang, rice vinegar, and sugar until dissolved.
Combine the cucumber, pineapple, cilantro, and dressing in a bowl. Serve immediately, or refrigerate until ready to eat. Stir the salad just before eating to redistribute the dressing.

See how we calculate recipe costs here.

Notes

*I used frozen pineapple this time around because I had it on hand, but fresh would work just as well. Canned pineapple (in juice, NOT syrup) might work in a pinch, but it tends to be a lot sweeter and not quite as bright in flavor as fresh or frozen, so it's definitely not my first choice for this recipe.

Nutrition

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