Pineapple Cucumber Salad Recipe

There's something irresistibly refreshing about the sweet crunch of pineapple paired with the cool, crisp bite of cucumber. This Pineapple Cucumber Salad is the kind of dish that brightens up your table and wakes up your taste buds with every forkful.

I first tossed this salad together on a hot July afternoon, looking for something light but flavorful to pair with grilled chicken. Since then, it’s become my go-to for barbecues, potlucks, and lazy Sunday lunches. Simple, budget-friendly, and bursting with tropical flavor, it's a dish everyone always asks the recipe for.

The balance of sweet, tangy, and herbal notes makes this salad unforgettable. Let me show you exactly why it deserves a spot in your regular recipe rotation.

Why You’ll Love This Pineapple Cucumber Salad

Prepare to fall in love with the ultimate summertime side dish. This Pineapple Cucumber Salad has all the elements of a crave-worthy recipe, packed into one simple bowl.

It's incredibly refreshing. Between the juicy pineapple and crisp cucumber, every bite cools you down – perfect for hot days or spicy meals.

Fast and fuss-free. You can have this salad ready in just 10 minutes. With minimal prep and no cooking involved, it’s ideal when you want something quick and low-effort.

Healthy and light. Made with fresh produce and a light vinaigrette, this salad is low in calories but high in flavor. It’s naturally vegan, gluten-free, and packed with hydrating ingredients.

Unbelievably versatile. You can easily tweak this salad to match your main dish – add avocado for creaminess, chili flakes for heat, or grilled shrimp to turn it into a main course.

Once you try it, you’ll find yourself making it again and again. Next, let’s take a closer look at the fresh ingredients that make this salad sing.

Ingredient Notes

What makes this Pineapple Cucumber Salad special is how just a few simple ingredients come together to deliver big, bold flavor. Here’s what goes into the bowl – and why it works.

Fresh pineapple is the star of this show. Its sweetness adds a tropical brightness that’s hard to beat. I prefer fresh-cut pineapple over canned – it’s juicier, slightly tangier, and gives the salad a more natural texture.

English cucumber brings a cool, crisp element to balance the juicy pineapple. These cucumbers have thin skin and very few seeds, which makes them perfect for salads. If you’re using garden cucumbers, you may want to peel and deseed them.

Red onion adds a sharp contrast that elevates the other flavors. Slice it thinly for a mild bite, or soak the slices in ice water for a few minutes to mellow the flavor if you’re not a fan of raw onion.

Fresh cilantro gives the salad a vibrant, herbaceous note that ties everything together. If you’re not a cilantro lover, try using fresh mint or basil instead for a different twist.

For the dressing, a quick mix of lime juice, olive oil, salt, and a dash of honey (or maple syrup) brings everything into balance. The acidity from the lime cuts through the sweetness, while the olive oil smooths it all out.

You won’t need any fancy equipment – just a good sharp knife, a cutting board, and a large bowl for tossing it all together.

How To Make This Pineapple Cucumber Salad

Making this salad is as easy as chopping, mixing, and serving – no stove, no oven, just fresh goodness in every bite.

Start by prepping your pineapple. If you’re using a whole pineapple, slice off the top and bottom, trim away the peel, and remove the core. Cut the flesh into small chunks, about ½ inch thick. If you're short on time, pre-cut fresh pineapple works too.

Next, slice the cucumber into thin rounds or half-moons, depending on your preference. If your cucumber has tough skin, go ahead and peel it first. Combine the cucumber and pineapple in a large mixing bowl.

Thinly slice the red onion and toss it into the bowl. If you’re sensitive to the sharpness of onion, let the slices sit in ice water for 5–10 minutes, then drain and pat dry before adding them to the salad.

Chop a generous handful of fresh cilantro (or your herb of choice) and sprinkle it over the mixture. The more herbs you add, the more fragrant and flavorful your salad will be.

In a small bowl or jar, whisk together the lime juice, olive oil, a pinch of salt, and a small drizzle of honey. Taste and adjust the balance – more lime if you want it tangier, more honey if the pineapple isn’t sweet enough. Pour the dressing over the salad and gently toss everything to coat.

From start to finish, this salad takes about 10–15 minutes to make. Serve it chilled or at room temperature – it’s fantastic either way.

Storage Options

If you have leftovers (though it disappears fast!), this salad keeps surprisingly well in the fridge.

Store any remaining salad in an airtight container. It will stay fresh for up to 2 days, though the cucumber may soften slightly over time. To maintain the crisp texture, you can store the dressing separately and toss just before serving.

If you're planning ahead, prep all the ingredients and keep them in separate containers. Combine everything and dress the salad within an hour of serving for the best texture and flavor.

To re-chill before serving, pop the salad in the fridge for about 20 minutes. It tastes best cold, especially on hot days.

Variations and Substitutions

One of the best things about this Pineapple Cucumber Salad is how easy it is to customize to your tastes and what's in your fridge.

Add some heat by tossing in sliced jalapeños, a pinch of chili flakes, or a drizzle of chili oil. The spicy contrast really makes the sweetness pop.

Boost the protein by adding grilled shrimp, diced grilled chicken, or even chickpeas. This turns your side dish into a light but satisfying main.

Make it creamy with chunks of avocado or a dollop of Greek yogurt dressing. The creaminess adds a luscious contrast to the crisp, juicy produce.

Swap the herbs. Don’t love cilantro? No problem. Mint adds a cooling touch, while basil brings a peppery-sweet flavor that works beautifully with pineapple.

Play with citrus. Lime is classic, but you can also try lemon, orange juice, or even a splash of rice vinegar for a different flavor profile.

Feel free to experiment and make this salad your own. Once you’ve made it a couple of times, you’ll find the version that’s just right for your taste buds.

Print