Spicy Pineapple Cucumber Salad

Ever since I fell victim to a Facebook ad selling some chili-coated sour patch kids (yes, they were awesome). So I was totally delighted when I decided to throw together the gochujang in the back of my fridge with some pineapple from my freezer, and a fresh cucumber, and it tasted exactly like the chili gummies!

But like, with actual fruit and vegetables instead of candy. Haha!

Needless to say, this Spicy Pineapple Cucumber Salad is a HIT. All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

“This is incredible. 100% will be a staple for our family this summer!! The perfect combination and is so fresh and just delicious!”

Spicy Pineapple Cucumber Salad with Gochujang

Gochujang is a centuries-old Korean chili paste made with chili peppers, rice, soybeans, and salt (check this article for a really extensive history and detail of this awesome sauce).

It has a salty-spicy-umami flavor that kind of reminds me of a spicy version of miso. The flavor profile is so unique and so delicious, and I couldn’t be happier about the fact that it’s really trending in the U.S. right now because that means it’s fairly easy to find in major grocery stores.

My local Kroger store has about five or six different brands on the shelf! P.S. Gochujang stays good in the fridge for a really long time, so don’t worry about needing to use up the whole container right away.

Here are some other recipes I’ve made using gochujang, if you need some inspiration.

How to Make Spicy Pineapple Cucumber Salad Step-by-Step Photos

Thaw and chop fruit and vegetables: Thaw ½ lb. (about 2 cups) pineapple chunks.

Chop one cucumber (about 3 cups) into pieces roughly the same size as the pineapple. Roughly chop about ½ cup cilantro.

Place the pineapple, cucumber, and cilantro in a bowl. Make the sauce: In a bowl, stir together 1.5 tsp gochujang, 3 Tbsp rice vinegar, and 1 Tbsp sugar until everything is dissolved.

Pour that “awesome sauce” over the pineapple, cucumber, and cilantro in the bowl, then give it a good stir. Eat or let it marinate: You can either eat your salad immediately or let it marinate for a while.

The salad will stay good in the fridge for 2-3 days, but the fruit and vegetables will get softer the longer they marinate. Make sure to give it a good stir each time just before serving to redistribute the dressing!

Substitutions

This particular flavor combination has a lot of flexibility, so I think there is a lot of room for substitution. Here are some ideas:

• Pineapple: You can use mango, cantaloupe, or even watermelon in place of the pineapple.
• Cilantro: If you can’t do cilantro, you can either leave it out or try adding some green onion for a little fresh kick.
• Gochujang: If you can’t find gochujang, Tajín seasoning actually makes a really good substitute. It has a really similar salty-spicy flavor profile. It is a powder instead of a paste, but will mix into the dressing all the same. Use about 1 tsp Tajín and add more to your liking.

storage Store leftovers in the fridge for 2-3 days. Leftover salad won’t freeze well.

serving suggestions This vibrant and flavorful salad makes the perfect side dish to a variety of mains. Pair it with crispy, golden Coconut Chicken Strips for a fun and tropical-inspired meal.

It also complements the rich, savory flavors of Baked Ginger Salmon beautifully, adding a fresh contrast. For a plant-based option, serve it alongside Soy Marinated Tofu Bowls.

Or enjoy it with Easy Orange Chicken, where the citrusy notes in both dishes play off each other for a well-rounded and satisfying dinner.