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+ servings

Malaysian Pineapple salad

Prep Time 20 mins
Course Side Dish, Soups and salad
Cuisine Fusion, gluten free, Goan, International, Malaysian, One pot
Servings 4 people


  • 1 Cutting board
  • 1 mixing bowls and spoons.


  • 1 cup cucumber Sliced
  • 1 cup Pineapple diced
  • 1-2 bird's eye chilli

For the crunchy onion

  • 2 cups icecold water
  • 1 small red onion Sliced thin

The dressing

  • 1 small lime extract the juice
  • 1 tsp soy sauce
  • 1/4 tsp brown sugar optional

    I have not used in this recipe.


  • Into a small mixing bowl add the soy sauce and the juice of 1 lime.
  • Whisk together and set aside.
  • Peel and thinly slice the red onion.
  • Add to the ice cold water and leave for 5 minutes.
  • Wash and thinly slice the cucumber ( use a mandolin slicer if you like). Add to the mixing bowl.
  • Peel and dice the pineapples and add to the mixing bowl
  • Now drain the red onion and add them.
  • Slice the bird's eye chilli and add to the salad mix.
  • Tear up the mint leaves and that as well.
  • Now add the salad dressing and toss well.
  • Serve immediately.
    Pineapple salad Malay
Keyword Lunch recipes, summer recipes
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