If you’re craving a light, refreshing, and slightly tropical dish, this Pineapple Cucumber Salad is the perfect choice! Sweet, juicy pineapple pairs beautifully with cool, crunchy cucumber, while a zesty lime dressing ties it all together with a burst of citrusy flavor.
Whether you’re planning a summer BBQ, prepping for a picnic, or just need a quick, healthy snack, this no-cook salad delivers on taste, simplicity, and nutrition—all in just 10 minutes.
Why You’ll Love This Salad
- Sweet + Savory Perfection – Juicy pineapple contrasts with crisp cucumber and tangy red onion for a dynamic bite.
- Quick & Easy – Made with simple ingredients in under 10 minutes.
- Naturally Hydrating – Full of water-rich produce to keep you refreshed.
- Versatile Pairing – Complements grilled meats, tacos, seafood, and more.
Ingredients
For the Salad:
- 2 cups fresh pineapple, diced
- 1 large English cucumber (or 2 Persian cucumbers), diced
- ¼ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, thinly sliced (optional, for heat)
- ¼ cup crumbled feta cheese (optional, for salty contrast)
For the Dressing:
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
Instructions
Step 1: Prep the Ingredients
Dice the pineapple and cucumber into bite-sized pieces. Thinly slice the red onion and jalapeño (if using). Chop the cilantro and crumble the feta (if using).
Step 2: Make the Dressing
Whisk together lime juice, honey, olive oil, salt, pepper, and red pepper flakes in a small bowl.
Step 3: Assemble the Salad
In a large bowl, combine pineapple, cucumber, red onion, cilantro, and jalapeño. Pour the dressing over the top and toss gently to coat. Sprinkle with feta cheese if desired.
Step 4: Serve
Enjoy immediately or chill in the refrigerator for 15–30 minutes to let the flavors meld. Garnish with extra cilantro or a squeeze of lime.
Recipe Notes & Tips
- Extra Crunch: Add chopped peanuts, cashews, or sunflower seeds.
- Make-Ahead Friendly: Prep ingredients up to 6 hours in advance, but store the dressing separately until serving.
- Milder Onion Flavor: Soak red onion slices in cold water for 5 minutes to reduce sharpness.
- Canned Pineapple? Use pineapple packed in 100% juice and drain thoroughly.
Helpful Tips for the Best Flavor & Texture
- Choose Ripe Pineapple
Look for golden skin, a sweet aroma at the base, and easy-to-pull leaves. - Pick the Right Cucumber
English or Persian cucumbers work best—they’re seedless and crisp. - Keep Ingredients Dry
Pat pineapple and cucumber dry before mixing to avoid soggy salad. - Thinly Slice the Onion
It adds zing without overpowering. Soak for a few minutes if you want a gentler bite. - Balance the Dressing
Too tangy? Add a touch more honey. Too sweet? Add lime or a pinch of salt. - Chill Before Serving
A brief chill (15–30 minutes) intensifies the flavors without making the salad watery. - Customize the Texture
Add nuts, seeds, avocado, or mango for variation and visual appeal.
Storage & Make-Ahead Tips
- Refrigerate Leftovers: Store in an airtight container for up to 2 days.
- Keep Dressing Separate: If prepping ahead, mix the dressing in just before serving.
- Drain Before Serving: If liquid collects in the container, drain it off and toss gently.
- Do Not Freeze: Pineapple and cucumber become mushy when thawed.
Easy Variations
- Fruit Swaps: Try mango, watermelon, or even jicama for a twist.
- Protein Boost: Add grilled chicken, shrimp, tofu, or chickpeas.
- Flavorful Dressings: Use coconut milk, sesame oil, or hot honey to change the vibe.
- Extra Crunch: Toasted almonds, pumpkin seeds, or shredded coconut work great.
- Taco Topping or Slaw: Dice ingredients small for a salsa, or add cabbage for slaw.
Serving Suggestions
Serve this Pineapple Cucumber Salad alongside:
- Grilled chicken or shrimp
- Fish or pork tacos
- BBQ ribs or pulled pork
- Coconut rice or quinoa bowls
- As a topping for poke bowls or wraps
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Prepare the components early but keep the dressing separate until you’re ready to serve.
Can I use canned pineapple?
Absolutely. Just be sure it’s in 100% juice (not syrup) and drain it well.
How long does it keep?
It’s best fresh but can be refrigerated for up to 2 days. Just drain any excess liquid before serving again.