Pineapple Cucumber Salad Recipe

There’s nothing quite like the burst of crisp cucumber and juicy pineapple on a warm day. This Pineapple Cucumber Salad is a symphony of sweet, tangy, and refreshing flavors that will brighten any plate—whether you're hosting a backyard BBQ or whipping up a quick lunch.

this Recipe

I discovered this salad one summer afternoon while experimenting with leftover pineapple and garden cucumbers. What started as a spontaneous toss-together quickly became a staple—requested at every gathering and devoured down to the last bite.

This salad is more than just pretty to look at. It’s quick to prepare, family-approved, budget-friendly, and requires zero cooking. Let’s dive into why you’ll be making it on repeat.

Why You’ll Love This Pineapple Cucumber Salad

Get ready to fall for a salad that’s as delicious as it is dazzling. Whether you're trying to cool down, eat cleaner, or impress your guests, this Pineapple Cucumber Salad hits every mark.

It’s a breeze to make. With just a handful of fresh ingredients and a light homemade dressing, this salad comes together in under 15 minutes. No fancy techniques, no special equipment—just chop, toss, and enjoy.

Incredibly refreshing. The cool crunch of cucumber pairs perfectly with the juicy tang of pineapple, offering a hydrating side that’s perfect for hot weather or rich meals.

Healthy and light. Low in calories but big on flavor, this salad is ideal for anyone watching their intake without sacrificing taste. It’s vegan, gluten-free, and naturally sweetened with fruit.

Super versatile. Serve it as a side with grilled meats, scoop it over fish tacos, or even eat it straight out of the bowl. It can be dressed up with herbs, nuts, or a protein boost.

Once you taste this salad, you’ll be looking for excuses to make it again and again. Let’s talk ingredients.

Ingredient Notes

The beauty of this salad lies in its simplicity. Each ingredient plays an important role in balancing sweetness, crunch, acidity, and freshness.

Cucumber is the star of the show. Go for seedless (like English or Persian cucumbers) for the best texture and less water content. Slice them thinly or into half-moons, depending on your visual preference and bite size.

Fresh pineapple adds that irresistible tropical sweetness. While canned pineapple will work in a pinch, fresh is always better here—it gives the salad a bright, vibrant punch and a firmer texture.

Red onion introduces just the right amount of sharpness to contrast the sweetness of the fruit. Slice it thin and soak in water for 10 minutes if you want to mellow the flavor.

Fresh mint or cilantro brings a burst of herbal freshness. Mint adds a cool finish, while cilantro gives it a slightly zesty twist. Choose your favorite, or mix the two for something unique.

The dressing is a simple mix of lime juice, honey or maple syrup, and a touch of salt and chili flakes. It ties everything together with zing and subtle heat. You don’t need much—just enough to lightly coat and enhance.

No fancy gadgets required—just a sharp knife, a cutting board, and a big bowl for mixing.

How To Make This Pineapple Cucumber Salad

Making this Pineapple Cucumber Salad is as easy as it gets, and it all comes down to fresh prep and a quick toss.

Start by preparing your produce. Peel and core your pineapple, then chop it into small, bite-sized chunks. You want pieces that are easy to grab with a fork and mix well with the cucumber slices.

Next, slice your cucumbers—either into rounds or thin half-moons. If you're using regular cucumbers, consider peeling and de-seeding them for the best texture and flavor balance.

Thinly slice your red onion, and if you're sensitive to its bite, give it a quick soak in cold water for about 10 minutes. Drain before adding to the bowl.

Chop your fresh herbs. Mint gives a refreshing lift, while cilantro offers a bold, citrusy depth. Use about a handful of whichever herb you choose, finely chopped.

In a small bowl, whisk together your dressing: fresh lime juice, honey or maple syrup for a touch of sweetness, a pinch of sea salt, and chili flakes to taste. You’re looking for a balance of tart, sweet, and a hint of heat.

Pour the dressing over your salad ingredients and toss gently to combine. The goal is to coat everything lightly without breaking up the delicate fruit or cucumbers.

Let the salad sit for about 5–10 minutes to let the flavors meld, then serve it up fresh and chilled. It takes under 15 minutes start to finish!

Storage Options

This salad is best eaten fresh, but you can still store leftovers with a few simple tips.

If you have leftovers, store them in an airtight container in the fridge. It will keep for up to 2 days, though the cucumbers may release some water and soften slightly over time.

To prevent sogginess, you can store the dressing separately and mix it into portions as needed. This is especially helpful if you're prepping the salad ahead of time for an event or meal plan.

Avoid freezing—this salad doesn't hold up well to thawing due to the high water content of both pineapple and cucumber.

For reheating… just kidding! This salad is meant to be served cold and doesn’t require any heating at all. If the ingredients separate a bit in the fridge, just give it a quick stir before serving again.

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Variations and Substitutions

The real magic of this salad is how flexible it is. You can easily customize it to suit your preferences or to use up what’s in your fridge.

For a tropical twist, add mango or papaya alongside the pineapple. It adds extra color and a buttery sweetness that pairs beautifully.

If you want more crunch, toss in some toasted cashews, almonds, or even sunflower seeds. These add a lovely contrast to the soft fruit and cucumber.

Spice lovers can dial up the heat by adding thinly sliced jalapeños or a few drops of hot sauce to the dressing.

For a savory punch, crumble in some feta cheese. The salty, tangy cheese contrasts perfectly with the sweet pineapple and crisp cucumber.

Want to make it a meal? Add in some grilled shrimp, chicken, or even quinoa to bulk it up into a main dish. It’s a great light lunch on a warm day.

Feel free to experiment and make it your own. The foundation of this salad is solid—and endlessly riffable.

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