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Fresh cucumber pineapple salad in a glass jar with diced tomatoes, onions, chilies, and peppers.

Cucumber Pineapple Salad Recipe

A fresh Sri Lankan cucumber pineapple salad made with diced veggies and tropical fruit. Perfect with biriyani, rice plates, and summer meals.
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Prep Time 20 minutes
Servings: 3 portions
Course: condiment, Salad, Sambal, Side Dish
Cuisine: South Asian, Sri Lankan
Ingredients Method

Ingredients
  

  • 2 small baby cucumber diced small
  • 1 medium-size red onion diced small
  • 1/3 medium-size tomato diced small
  • 1 slice pineapple or half a mango diced small
  • pinch Salt to taste
  • pinch Black pepper to taste
  • 1 Green chilies sliced -optional
  • Lime juice squeeze
  • pinch sugar

Method
 

  1. Dice the cucumber, tomato, onion, and pineapple into small, even pieces. Add salt and pepper to taste. Toss everything together and let it sit for 5–10 minutes so the flavors come together (optional). Serve cold or at room temperature.