Cucumber and Pineapple Rojak
Global • veg
How to Make Cucumber and Pineapple Rojak (Traditional & Healthy Version)
Cucumber and Pineapple Rojak is a vibrant and refreshing salad that stands out in Malaysian cuisine for its harmonious blend of sweet, tangy, and spicy flavors. Originating from the multicultural melting pot of Malaysia, rojak is a beloved street food enjoyed by Malaysians of all backgrounds. This healthy version of rojak highlights fresh local ingredients such as timun (cucumber), nenas (pineapple), and a homemade rojak sauce made lighter for calorie-conscious eaters. The dish is typically served during lunch or as a mid-day snack, making it perfect for tropical climates and busy lifestyles. The taste profile of Cucumber and Pineapple Rojak is a true representation of Malaysia’s culinary diversity, combining the crunchiness of vegetables with the juiciness of fruit and the complex flavors of a tamarind-based sauce. The addition of kacang tanah (roasted peanuts) and a hint of cili padi (bird’s eye chili) elevates the dish, giving it a nuanced, satisfying kick. As a vegetarian and vegan-adaptable option, rojak is not only delicious but also nourishing, making it ideal for those seeking wholesome Malaysian recipes. Whether enjoyed at a bustling pasar malam (night market) or prepared at home, this healthy version of Cucumber and Pineapple Rojak offers an authentic taste of Malaysia with a nutritional twist. By choosing fresh produce and reducing sugar and salt, you can savor the iconic flavors without compromising your health goals. Perfect for lunch, parties, or festive occasions, it’s a must-try for anyone exploring Malaysian food culture.
Ingredients(for 1 generous bowl per serving)
- 1 large Timun (cucumber) (peeled and sliced)
- 1 cup Nenas (pineapple) (fresh, chopped)
- 1/2 cup Taugeh (bean sprouts) (blanched)
- 1/2 cup Jambu air (water apple) (optional, sliced) - optional
- 1/2 cup Sengkuang (jicama) (peeled and julienned)
- 2 tablespoons Kacang tanah (roasted peanuts) (crushed)
- 1 teaspoon Sesame seeds (toasted)
- 3 tablespoons Air asam jawa (tamarind juice) (from soaked asam jawa pulp)
- 1 tablespoon Gula Melaka (palm sugar) (grated, use less for lower calories)
- 1 teaspoon Kicap pekat (thick soy sauce) (low sodium if possible)
- 1 Cili padi (bird’s eye chili) (finely chopped, adjust to taste) - optional
- 1 tablespoon Lime juice (fresh)
Instructions
- 1
Prepare all vegetables and fruits: peel, chop, and slice timun, nenas, sengkuang, and jambu air as needed. Blanch taugeh in boiling water for 1 minute and drain.
5 minutes
Keep ingredients chilled for extra crunch.
- 2
Make the rojak sauce by mixing air asam jawa, grated gula Melaka, kicap pekat, lime juice, and finely chopped cili padi in a bowl. Stir until smooth and adjust sweetness or spice as desired.
5 minutes
Use less gula Melaka for a lighter sauce.
- 3
In a large mixing bowl, combine all prepared vegetables and fruits. Add taugeh and jambu air if using.
2 minutes
Mix gently to avoid bruising the fruits.
- 4
Pour the rojak sauce over the mixture and toss until everything is well coated.
2 minutes
Toss just before serving to maintain crispness.
Why This Dish is Healthy
This Malaysian rojak recipe is a healthy choice because it maximizes the use of fresh, local produce and minimizes processed ingredients. The absence of deep-frying, use of natural sweeteners, and inclusion of fiber-rich vegetables and fruits help support digestive health, weight management, and stable blood sugar. It’s filling yet light, making it perfect for lunch or as a guilt-free snack.
Cucumber and Pineapple Rojak is packed with fiber, vitamins, and minerals from fresh fruits and vegetables. Cucumber and jicama are hydrating and low in calories, while pineapple provides vitamin C and antioxidants. The sauce uses tamarind for natural tanginess and Gula Melaka for a richer flavor with lower glycemic impact than refined sugar. Roasted peanuts add healthy fats and plant protein. This dish is low in saturated fat, cholesterol-free, and can be adapted for low sodium diets by using lighter soy sauce.
Pro Tips
- 💡Tip 1: Use freshly roasted peanuts for maximum aroma.
- 💡Tip 2: Adjust the tamarind and lime juice for your preferred tanginess.
- 💡Tip 3: Chill all ingredients before tossing for a refreshing salad.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 1 day. Best consumed fresh as the vegetables and fruits will release water and lose crispness over time. Do not freeze.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 230.0 kcal |
| Protein | 4.0 g |
| Carbohydrates | 45.0 g |
| Total Fat | 5.0 g |
| Fiber | 2.1 g |
| Sugars | 6.5 g |
| Sodium | 120.0 mg |
| Potassium | 180.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 60.0 IU |
| Vitamin C | 18.0 mg |
| Calcium | 22.0 mg |
| Iron | 0.4 mg |
| Magnesium | 15.0 mg |
| Zinc | 0.2 mg |
| Phosphorus | 20.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.0 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.3 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 18.0 µg |
