Cucumber Pineapple Salsa With Dried Cranberries Recipe

Escape the ordinary with this vibrant Cucumber Pineapple Salsa! Sweet pineapple chunks, crisp cucumbers, and tangy dried cranberries create a refreshing explosion of flavor in every bite. Plump, juicy cranberries add a delightful chewiness (soak them in warm water or apple juice if needed – then enjoy the juice as a treat or add it to the salsa!). This versatile salsa is perfect as a dip with tortilla chips, a topping for grilled meats, a vibrant addition to salads, or a delicious filling for wraps. Easily customize the heat level: use jalapeño for a kick, or substitute with sweet red pepper for a milder flavor. Prepare this sensational salsa in just 15 minutes – your taste buds will thank you!

Prep Time 15 mins
Cook Time 15 mins
Calories 43.4 kcal
Protein 2g
Rating 5.0 (2 Reviews)
Cucumber Pineapple Salsa With Dried Cranberries 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cucumber Pineapple Salsa With Dried Cranberries

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How to Make Cucumber Pineapple Salsa With Dried Cranberries

  1. Dice 1 English cucumber into ½-inch pieces.
  2. Finely chop ½ cup fresh pineapple.
  3. Roughly chop ¼ cup dried cranberries (if hard, soak in warm water or apple juice until softened, then drain).
  4. Mince ½ jalapeño pepper (or substitute with 1-2 tablespoons finely diced sweet red pepper).
  5. Combine cucumber, pineapple, cranberries, jalapeño (or sweet pepper), 2 tablespoons lime juice, 1 tablespoon chopped red onion, and ½ teaspoon salt in a medium bowl.
  6. Stir gently to combine.
  7. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  8. Serve chilled with your favorite chips, grilled meats, salads, or wraps.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

22g

Fat

0g

Carbs

3g