Pineapple Cucumber Salad

Pineapple Cucumber Salad is a crisp, refreshing dish that’s bursting with tropical flavor. It combines sweet pineapple with crunchy cucumbers and a zesty dressing that ties everything together beautifully. I love serving this salad during the warmer months—it’s light, hydrating, and always a hit at cookouts, picnics, or as a cooling side dish for spicy mains.

Why You’ll Love This Recipe

I love how quick and effortless this salad is to prepare. With just a few ingredients and minimal prep, I can have a colorful and vibrant dish ready in minutes. The contrast between the sweet pineapple and the cool cucumber is incredibly satisfying, and the tangy dressing adds just the right amount of brightness. It’s naturally gluten-free, vegan, and endlessly adaptable, which makes it a favorite when I’m entertaining guests with different dietary needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh pineapple (diced)

• Cucumber (thinly sliced or diced)

• Red onion (thinly sliced, optional)

• Fresh cilantro or mint (chopped)

• Lime juice

• Olive oil

• Salt and pepper

• Optional: jalapeño or red chili flakes for a kick

Directions

1. I start by prepping the ingredients—dicing the pineapple, slicing the cucumber and red onion, and chopping the herbs.

2. In a large bowl, I combine the pineapple, cucumber, red onion (if using), and herbs.

3. I drizzle in fresh lime juice and a bit of olive oil, then season with salt and pepper to taste.

4. If I’m in the mood for something spicy, I add finely chopped jalapeño or a pinch of chili flakes.

5. I toss everything together gently to coat, then let it chill for about 15–20 minutes in the fridge before serving so the flavors can meld.

Servings and timing

This salad serves about 4 people as a side dish. From start to finish, it takes around 15–20 minutes to prepare, making it ideal for last-minute meals or quick additions to any spread.

Variations

I sometimes swap cilantro for fresh mint or use both for a refreshing blend. Adding avocado gives it a creamy twist, while a sprinkle of toasted sesame seeds or chopped peanuts adds crunch. If I want more protein, I toss in grilled shrimp or shredded rotisserie chicken. I’ve also tried it with a splash of rice vinegar or honey for added depth.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. Since cucumbers and pineapple release a lot of water, I drain off any excess liquid before serving again. This salad isn’t meant to be reheated—it’s best served cold or at room temperature for optimal freshness and texture.

FAQs

Can I use canned pineapple?

Yes, I can use canned pineapple in a pinch, but I drain it well and use pineapple chunks in juice (not syrup) for the freshest taste.

Do I have to peel the cucumber?

Not necessarily. If I’m using English or Persian cucumbers, I usually leave the peel on for extra texture and color. For thicker-skinned varieties, I might peel them partially.

Can I make it ahead of time?

I like to make this salad up to a few hours in advance and store it in the fridge. For the best texture, I add the herbs just before serving.

How do I make it spicier?

To give it more heat, I add diced jalapeño, serrano pepper, or a sprinkle of red chili flakes. I adjust the amount based on how spicy I want it.

What dishes go well with this salad?

This salad pairs beautifully with grilled meats, tacos, rice dishes, or anything spicy. I often serve it with jerk chicken, grilled fish, or Thai-style curries.

Conclusion

Pineapple Cucumber Salad is the kind of dish I turn to when I want something easy, healthy, and full of flavor. It’s light, vibrant, and endlessly versatile—perfect for summer gatherings or simply brightening up my lunch or dinner. Once I make it, it’s hard not to come back for seconds.

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