Pineapple Cucumber Salad Recipe

There’s something incredibly refreshing about the crisp bite of cucumber paired with the juicy sweetness of pineapple. This vibrant salad is like a burst of sunshine in every forkful—cool, tangy, and just a little bit unexpected in the best way.

I first made this salad on a whim during a hot summer day when I had extra pineapple and garden cucumbers to use up. Since then, it’s become a staple for barbecues, picnics, and even light lunches. It’s quick to make, absolutely stunning on the plate, and always a crowd-pleaser.

Let’s dive into what makes this Pineapple Cucumber Salad so irresistible.

Why You'll Love This Pineapple Cucumber Salad

Get ready to fall in love with your new go-to summer side. This Pineapple Cucumber Salad is not only delicious—it checks all the boxes for ease, affordability, and flexibility.

First, it’s ridiculously quick to make. With just a handful of ingredients and minimal prep, you can have this salad ready in 15 minutes. No stove, no oven, just slice, mix, and serve.

It’s also light and healthy, perfect for warm-weather meals or when you want something refreshing and hydrating. Cucumber and pineapple are both packed with water, so this dish is naturally cooling and low-calorie.

You’ll also appreciate how budget-friendly it is. All the ingredients are affordable and easy to find, especially in the summer months when produce is abundant.

Finally, it’s endlessly customizable. Whether you like a little spice, want to add protein, or prefer a touch of herbaceous flavor, this salad can easily adapt to your taste.

With all these benefits, it’s no wonder this dish is on heavy rotation in my kitchen.

Ingredients Notes

The beauty of this salad lies in its simplicity. Just a few fresh ingredients come together to create something truly special. Let’s take a closer look at what you’ll need and why each component matters.

Pineapple is the sweet star of the show. Fresh is always best here—its juicy texture and tropical brightness elevate the entire salad. If you're in a pinch, canned pineapple chunks will work, but make sure to drain them well and choose the variety packed in juice, not syrup.

Cucumber adds the perfect contrast. I recommend using English cucumbers because they’re seedless and have a thin skin that doesn’t need peeling. Their mild flavor and crisp texture balance out the sweetness of the pineapple beautifully.

Red onion gives the salad a sharp, savory edge that cuts through the sweetness and ties the flavors together. Slice it thinly and soak in water for a few minutes if you prefer a milder taste.

Lime juice is essential for brightness and acidity. It not only enhances the other flavors but also acts as a natural preservative to keep the ingredients vibrant. Freshly squeezed is ideal.

You’ll also need a pinch of salt and chili flakes (optional) to round out the flavors. A sprinkle of fresh mint or cilantro adds a refreshing herbal note that takes the dish to the next level.

No special equipment is required—just a sharp knife, a cutting board, and a large mixing bowl.

How To Make This Pineapple Cucumber Salad

Making this salad couldn’t be easier, and it’s the kind of recipe that rewards simplicity. Here’s how it comes together.

Start by prepping your produce. Peel and core your pineapple, then chop it into bite-sized chunks. Aim for pieces that are similar in size to the cucumber slices for a well-balanced bite. If you’re using canned pineapple, drain it thoroughly and pat it dry with a paper towel to avoid excess liquid in the salad.

Next, slice your cucumber into thin rounds or half-moons, depending on your preference. English cucumbers don’t need peeling, but if you’re using regular ones, consider removing the seeds and skin for a better texture.

Thinly slice your red onion and soak it in ice water for about 10 minutes to tone down its bite. While that’s soaking, chop your herbs if you’re using any. Mint adds a refreshing touch, while cilantro lends a bright, citrusy flavor.

In a large bowl, combine the pineapple, cucumber, and drained red onion. Drizzle with freshly squeezed lime juice, sprinkle with salt, and toss gently to combine. If you’re feeling adventurous, add a pinch of red chili flakes or finely chopped jalapeño for a hint of heat.

Let the salad sit for at least 5 minutes before serving to allow the flavors to meld. The result? A crisp, juicy, sweet-savory dish that tastes like summer in a bowl. Total prep time: just 15 minutes from start to finish.

Storage Options

If you have leftovers, you’ll be happy to know this salad stores surprisingly well. The lime juice helps preserve the freshness for a day or two in the fridge.

Store the salad in an airtight container and keep it chilled. It will stay crisp for up to 2 days, although the cucumbers may soften slightly over time.

If you plan to make this ahead of time, consider storing the chopped ingredients separately and combining them with the lime juice and salt just before serving.

To refresh the salad after refrigeration, add a squeeze of extra lime juice and a few fresh herbs to perk it back up.

Variations and Substitutions

This salad is as flexible as it is flavorful. Here are some ideas to make it your own.

For a spicy twist, add finely diced jalapeño or a pinch of cayenne pepper. The heat pairs surprisingly well with the sweet pineapple and cooling cucumber.

Want a bit more crunch? Toss in some chopped peanuts, cashews, or sunflower seeds. They add texture and a nutty depth to each bite.

For a heartier version, try adding cooked quinoa or grilled shrimp. Both options turn the salad into a satisfying main course without weighing it down.

If cilantro isn’t your thing, swap it out for mint or basil. Each herb brings its own unique aroma and flair to the dish.

Don’t have red onion? Thinly sliced shallots or green onions make great substitutes with a slightly milder bite.

Don’t be afraid to experiment with what you have on hand. This recipe is forgiving and designed to suit your tastes—so trust your palate and make it your own.

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