Jelatah (Malaysian Pineapple Cucumber Salad)

Jelatah is a popular Malaysian salad featuring tangy of pineapple wedge slices, refreshing slices of crunchy cucumber, sweet rock sugar, sour lime and vinegar, freshly ground pepper, coarse sea salt, and fresh red and green chilies for a fiery kick. Requiring just a few ingredients, it makes an appetizing, eye catching and refreshing side dish to steaming rice.

Fresh ingredients are key to a successful Jelatah.

Although refined white sugar is commonly used, this recipe uses coconut sugar instead for a healthier Jelatah.

Taste and adjust the flavorings as desired. Some like their Jelatah hot so they would increase the quantity of chili. Some fancy a sweeter Jelatah so they would bump up the quantity of sugar.

Preparation time: 20 minutes

Total time: 25 minutes – 1 hour

Serves: 3-4 people


  • One fresh pineapple (weighing about 500 grams)
  • 500 grams fresh cucumber
  • 1/2 medium sized onion
  • 1 tablespoon juice from a freshly squeezed key lime
  • 1 tablespoon coconut vinegar
  • 1 fresh red chili
  • 1 fresh green chili
  • Coarse sea salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon coconut sugar or as desired



Skin the pineapple, wash, cut to wedges, then thinly slice the wedges into bite-sized slices.

Wash and julienne cucumber.

Peel onion, wash and slice thinly.

Slice chilies thinly.

Combine all ingredients and mix well.

Taste and make final adjustments as needed.

This could be served immediately, but is best served chilled (let sit in the fridge for up to an hour to allow the flavors to develop).


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