Cucumber, Pineapple Salad with Thai Chili

Source: Mckay Dee Hospital, Utah
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Main Ingredient: Vegetables, Fruit
Menu Part: Salad
Cuisine Type: American
Serves: Approximately 10 cups

Featuring fruits and vegetables, this salad also adds a kick with Thai Chili.


2 fresh cucumbers, peeled, seeded, sliced in ¼-in. pieces
1 fresh pineapple, peeled, cored, sliced into bite-sized pieces
¼ cup roughly chopped fresh mint, cleaned
¼ cup roughly chopped fresh cilantro, cleaned
3 tbsp. sesame oil
2 tbsp. finely chopped fresh Thai chilies, cleaned
1 tbsp. kosher salt
2 tbsp. brown sugar (optional if pineapple is very sweet)


  1. Combine cucumbers and chopped pineapple. Toss with mint, cilantro, sesame oil, chilies and salt. Add sugar if necessary. Let sit in refrigerator for 30 minutes and serve cold.