The sweet juiciness of the pineapple pairs perfectly with the crisp, cool crunch of the cucumber, creating a harmonious balance of flavors and textures. Plus, it’s incredibly easy to prepare, making it ideal for outdoor gatherings, picnics, or just a quick side dish at home.
To make this Pineapple Cucumber Salad, simply dice fresh pineapple and cucumber into bite-sized pieces. You can add a splash of lime juice for a touch of tanginess, a sprinkle of salt to enhance the flavors, and some chopped mint or cilantro for a burst of freshness. If you want to add a bit more complexity, feel free to include thinly sliced red onion or a hint of chili for a spicy kick. Mix everything together, and the salad is ready to serve.
Why You’ll Love This Pineapple Cucumber Salad
This isn’t just any fruit salad – it’s a game-changer for so many reasons:
- Quick and easy – Ready in just 15 minutes with minimal prep work
- No cooking required – Perfect for those sweltering days when you can’t bear to turn on the stove
- Budget-friendly – Uses simple ingredients available year-round (though it’s extra amazing with in-season pineapple!)
- Incredibly versatile – Works as a side dish, light lunch, or even as a topping for grilled fish or tacos
- Make-ahead friendly – Prepare it in the morning for dinner, and it stays crisp and delicious
- Healthy and nutritious – Packed with vitamins, fiber, and hydrating ingredients
- Naturally accommodates many diets – Gluten-free, dairy-free, vegan, and low-calorie without even trying
- Stunning presentation – The vibrant yellow and green colors make it a showstopper at any table
Ingredients You’ll Need
For this refreshing salad that serves 4-6 people, gather:
- 1 medium ripe pineapple – Look for one with a sweet aroma at the base and golden color throughout (about 3-4 cups when diced)
- 2 English cucumbers – I prefer these over regular cucumbers since they have thinner skin and fewer seeds
- 1/2 small red onion – Adds a beautiful purple color contrast and zingy flavor
- 1/4 cup fresh mint leaves – The cool flavor of mint is what takes this salad to the next level!
- 1/4 cup fresh cilantro leaves – Skip if you’re not a fan, but I promise it adds amazing flavor
- 1 jalapeño (optional) – Remove seeds and membrane for mild heat, or leave some in if you like it spicy
- 2 tablespoons fresh lime juice – About 1-2 limes, depending on juiciness
- 1 teaspoon lime zest – Don’t skip this! It adds incredible aromatic citrus notes
- 1 tablespoon honey or agave nectar – Just enough to enhance the pineapple’s natural sweetness
- 1 tablespoon extra virgin olive oil – A touch for richness and to help carry flavors
- 1/2 teaspoon sea salt – Brings out all the flavors
- Freshly ground black pepper to taste – Just a few grinds does the trick
Kitchen Tools You’ll Need
Nothing fancy required here:
- Sharp chef’s knife for clean cuts
- Cutting board
- Large mixing bowl
- Small bowl for dressing
- Citrus juicer or reamer
- Microplane or zester for the lime
- Measuring spoons
- Vegetable peeler (optional, if you prefer peeled cucumber)
Step-by-Step Instructions
Preparing the Pineapple
- Stand the pineapple upright and slice off the top and bottom to create flat surfaces.
- Following the contour of the fruit, cut away the tough outer skin, making sure to remove all the “eyes.”
- Cut the pineapple in half lengthwise, then cut each half in half again.
- Remove the tough core from each quarter by slicing it off at an angle.
- Cut each quarter into bite-sized chunks, about 3/4-inch pieces. Not too big (hard to eat) and not too small (gets too watery).
Preparing the Cucumber
- If using English cucumbers, there’s no need to peel them – the skin is thin and adds nice color. For regular cucumbers, you might want to peel them if the skin is thick or waxed.
- Cut the cucumbers in half lengthwise.
- Use a spoon to scoop out the seeds if they’re particularly large or watery.
- Slice the halves into 1/4-inch thick half-moons.
Bringing It All Together
- Prep the red onion: Slice it very thinly (almost transparent). If the onion flavor is too strong, place sliced onions in ice water for 10 minutes, then drain and pat dry – this mellows their sharpness.
- Chop the herbs: Stack mint and cilantro leaves, roll them up, and slice into thin ribbons (chiffonade).
- Prepare the jalapeño: Remove the stem, slice in half, and remove seeds and membranes (unless you want more heat). Mince finely.
- Make the dressing: In a small bowl, whisk together lime juice, lime zest, honey or agave, olive oil, salt, and pepper until well combined.
- Combine everything: In your large mixing bowl, gently toss together the pineapple chunks, cucumber slices, red onion, jalapeño, and herbs.
- Dress the salad: Pour the dressing over the salad and toss gently to coat everything evenly.
- Rest and serve: For best flavor, let the salad rest for about 15 minutes before serving to allow the flavors to meld together. This isn’t mandatory – you can enjoy it right away if you’re in a hurry!
Pro Tips for the Perfect Pineapple Cucumber Salad
- Picking the perfect pineapple: Look for one that smells sweet at the base and has a slight give when gently squeezed. The leaves should be green and fresh-looking.
- Cucumber crispness trick: After slicing the cucumber, place it in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes. This draws out excess moisture, keeping your salad from getting watery. Rinse quickly and pat dry before adding to the salad.
- Make-ahead strategy: You can prepare all components up to 8 hours ahead, but store them separately in the refrigerator. Combine and dress just before serving for maximum freshness. If already mixed, the salad keeps well for about 24 hours.
- Temperature matters: This salad tastes best when slightly chilled but not ice cold – remove from the refrigerator about 10 minutes before serving to let the flavors bloom.
- Serving suggestion: Use a slotted spoon when serving, as the salad will release some juice as it sits.
Nutritional Benefits
This isn’t just a tasty salad – it’s packed with goodness:
- Pineapple contains bromelain, an enzyme that aids digestion and reduces inflammation. It’s also rich in vitamin C, manganese, and antioxidants.
- Cucumber is incredibly hydrating (96% water!) and contains vitamins K and C, plus minerals like potassium and magnesium. The skin contains fiber and beta-carotene.
- Red onions are rich in quercetin, a powerful antioxidant, along with prebiotic fiber that feeds your good gut bacteria.
- Fresh herbs like mint and cilantro add negligible calories but pack a nutritional punch with vitamins A, C, and K.
- Lime juice adds vitamin C and helps your body absorb the iron from the greens.
The entire salad comes in at approximately 120 calories per serving, making it a light and nutritious option that doesn’t sacrifice flavor!
Serving Suggestions and Pairings
This versatile salad works beautifully with so many dishes:
- Perfect protein pairings: Grilled chicken, pan-seared fish, garlic shrimp, or marinated tofu
- Complete meal ideas:
- Serve alongside fish tacos with avocado
- Pair with jerk chicken and coconut rice
- Add to a Buddha bowl with quinoa and roasted vegetables
- International cuisine companions:
- Hawaiian: Alongside kalua pork
- Mexican: With fish tacos or carne asada
- Thai: Next to satay skewers with peanut sauce
- Caribbean: With anything jerk-seasoned
- Beverage pairings:
- Non-alcoholic: Coconut water, sparkling water with lime, iced green tea
- Alcoholic: Crisp sauvignon blanc, light lagers, or a minty mojito
Variations to Try
Once you’ve mastered the basic recipe, try these delicious twists:
Spicy Pineapple Cucumber Salad
Add an extra jalapeño with seeds or substitute with serrano pepper. Include a pinch of crushed red pepper flakes and a dash of hot sauce in the dressing.
Creamy Tropical Version
Add 1/2 cup diced avocado and 2 tablespoons coconut cream to the dressing for a richer texture.
Asian-Inspired Variation
Substitute the lime juice with rice vinegar, add 1 teaspoon of sesame oil and 1 tablespoon of soy sauce to the dressing. Sprinkle with sesame seeds before serving.
Mexican Fiesta Salad
Add 1 cup black beans, 1/2 cup diced avocado, and substitute the mint with extra cilantro. Add a teaspoon of chili lime seasoning.
Mediterranean Twist
Add 1/3 cup crumbled feta cheese, 1/4 cup kalamata olives, and substitute mint with fresh dill.
Fruit-Forward Summer Bowl
Add 1 cup halved strawberries and 1 diced mango along with the pineapple and cucumber for a more fruit-dominant salad.
Frequently Asked Questions
Can I make this salad in advance? Yes! You can prepare all components up to 8 hours ahead and store them separately in the refrigerator. Combine and dress just before serving for maximum freshness. Once mixed, the salad keeps well for about 24 hours.
How long does it keep in the refrigerator? The fully assembled salad will keep for 1-2 days in an airtight container, though the cucumber may release more water over time. It’s best enjoyed within 24 hours of preparation.
Can I use canned pineapple instead of fresh? In a pinch, yes. Choose pineapple chunks in 100% juice (not syrup), and drain very well. Pat dry with paper towels before using. The texture won’t be quite the same, but the flavor will still be good.
Is this recipe keto-friendly? As written, no – pineapple contains natural sugars that make it higher in carbs. For a more keto-friendly version, reduce the pineapple to 1 cup, increase the cucumber to 3, and replace the honey with a keto-friendly sweetener.
How can I make it more filling for a main dish? Add a protein like grilled chicken, shrimp, or tofu. You could also add quinoa, farro, or white beans to make it more substantial.
What’s the best way to transport this for potlucks? Transport the components separately if possible, combining them at your destination. If already combined, use a container with a tight-fitting lid and keep it chilled in a cooler with ice packs.
Can I freeze the leftovers? I don’t recommend freezing this salad, as both cucumber and pineapple become mushy when thawed.
Fresh, Fast, and Fantastically Delicious!
This Pineapple Cucumber Salad is the ultimate summer dish, combining ripe pineapple for juicy sweetness and crunch from cucumber, plus red onion and herbs for a zingy finish. The best part of this recipe is seeing how ordinary ingredients can be transformed into something extraordinary without having to use fancy techniques or ingredients that are hard to come by. If you’ve made this salad, share your experience or any variations in the comments section below or post a picture on social media and tag me.
Happy cooking and even happier eating!
