Hey there, and thank you so much for dropping in today! I’m truly excited to share this one with you—because when I tell you this Pineapple Cucumber Salad is the ultimate refreshing side dish, I mean it with all my heart. Whether you’re headed to a BBQ, need something quick for lunch, or just want a light, healthy snack, this salad is bursting with juicy, crunchy, tangy goodness. 🌿🍍🥒
And can we just talk about that color for a second? It’s sunshine in a bowl. If you’re not already hooked, just wait until you taste it—this is one of those recipes that hits every note: sweet, savory, crisp, and zippy, all at once.
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What Is Pineapple Cucumber Salad?
This Pineapple Cucumber Salad is a tropical, zesty take on a classic cucumber salad—loaded with juicy chunks of pineapple, crisp cucumber rounds, thin slivers of red onion, and a generous shower of fresh herbs. Everything is tossed in a light lime vinaigrette with a touch of black pepper and optional red chili flakes for heat.
It’s that rare dish that feels both light and satisfying, refreshing but flavorful. Basically, it’s the perfect summer side dish.
Why You’ll Love This Salad
Let me count the ways…
- Sweet + Savory Balance: Juicy pineapple + crunchy cucumber = salad magic.
- Perfect for Hot Days: No oven, no stove—just crisp, chilled freshness.
- Make-Ahead Friendly: It actually tastes better after it sits for 30 minutes.
- Versatile: Serve it as a side, a light lunch, or even with grilled shrimp or chicken.
- Naturally Vegan & Gluten-Free: Just clean, simple ingredients!
What Does Pineapple Cucumber Salad Taste Like?
It’s bright and refreshing with a slightly tropical twist! The pineapple gives it a juicy sweetness, while the cucumber adds cool crunch. The red onion brings a mellow sharpness that balances beautifully with the herbs and citrusy vinaigrette.
Add a pinch of chili flakes or freshly cracked pepper, and suddenly you’ve got a salad that wakes up your tastebuds in the best way.
Benefits of This Recipe
- Hydrating and nourishing
- Low in calories, high in fiber
- Packed with vitamin C and antioxidants
- Can be customized to your taste
- Ready in under 15 minutes!
Ingredients You’ll Need
- 2 cups fresh pineapple, cut into bite-sized chunks
- 1 large cucumber, thinly sliced (English cucumbers are best)
- ¼ small red onion, thinly sliced
- ¼ cup fresh parsley or cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice (lemon works too)
- ½ teaspoon black pepper
- Pinch of salt
- Optional: red chili flakes for heat, sesame seeds for crunch
Tools You’ll Need
- Sharp knife and cutting board
- Mixing bowl
- Citrus juicer (optional, but helpful)
- Spoon or tongs for tossing
Ingredient Substitutions & Additions
Make this salad your own! Here are some ideas:
- Swap parsley for mint or basil for a totally different flavor.
- Add avocado for creaminess.
- Throw in mango or papaya for more tropical flair.
- Use pickled red onions if you prefer less bite.
- Add feta cheese for a salty, creamy touch.
How to Make Pineapple Cucumber Salad
You’ll love how easy this is!
Step 1: Prep Your Ingredients
- Cut the pineapple into chunks (about ½-inch pieces).
- Slice the cucumber into thin rounds. You can halve the slices if they’re large.
- Thinly slice the red onion.
- Chop your herbs.
Step 2: Make the Dressing
In a small bowl or directly in the mixing bowl, whisk together:
- Olive oil
- Lime juice
- Salt and pepper
- Optional chili flakes
Step 3: Combine Everything
- In a large bowl, combine the pineapple, cucumber, red onion, and herbs.
- Pour the dressing over the top and toss gently to coat.
Step 4: Chill (Optional but Recommended)
- Let the salad chill in the fridge for at least 15–30 minutes. This lets the flavors meld beautifully.
Step 5: Serve and Garnish
- Give the salad one final toss.
- Sprinkle with sesame seeds, extra herbs, or a squeeze of fresh lime right before serving.
What to Serve with Pineapple Cucumber Salad
This salad plays well with so many meals! Here are some delicious pairings:
- Grilled chicken or shrimp skewers
- Tacos (fish tacos especially!)
- Spicy BBQ dishes—it cools the heat!
- Rice bowls or poke bowls
- Fried rice or grilled tofu
Tips for Success
- Use fresh, ripe pineapple for the best flavor.
- Don’t skip the herbs—they really bring this salad to life!
- English or Persian cucumbers are ideal—they’re tender and seedless.
- Chill before serving for max flavor and crunch.
- Slice onions thinly—they should complement, not overpower.
How to Store Leftovers
- Store in an airtight container in the refrigerator for up to 2 days.
- The cucumber may release some water over time, so give it a quick stir before serving.
- I don’t recommend freezing this salad—it’s best enjoyed fresh.
Frequently Asked Questions
Can I use canned pineapple?
Yes, in a pinch! Just drain it well and pat it dry before using to avoid a watery salad.
Is this salad spicy?
Only if you add red chili flakes. Feel free to leave them out if you prefer mild flavors.
Can I make it ahead?
Absolutely! This salad is even better after chilling for 30–60 minutes, which makes it great for entertaining or meal prep.
What type of cucumber is best?
English or Persian cucumbers are ideal because they’re tender, crisp, and low in seeds.
Wrapping It Up
And there you have it—Pineapple Cucumber Salad, a bright, refreshing, and endlessly craveable dish that you’ll want to make on repeat all summer long. It’s one of those recipes that’s just as perfect at a backyard barbecue as it is next to your Tuesday night dinner.
If you loved this one, you must check out my Watermelon Feta Salad or Grilled Peach and Cucumber Salad—they’re equally fresh and full of flavor!
Tried this recipe? Let me know what you think! Leave a comment below or snap a pic and share it on Pinterest—I love seeing what you’re cooking up!
Nutritional Information (Per Serving, Approximate)
- Calories: 95
- Fat: 3g
- Carbs: 16g
- Sugar: 11g
- Fiber: 2g
- Protein: 1g
- Sodium: 75mg
Pineapple Cucumber Salad – A Refreshing Summer Side That Pops with Flavor!
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Pineapple Cucumber Salad is a bright, refreshing dish that’s perfect for hot days. Sweet pineapple, crisp cucumber, zesty lime juice, and a touch of chili come together in a tropical salad that’s juicy, crunchy, and packed with flavor. Great for BBQs, side dishes, or a light snack!
Ingredients
– 2 cups fresh pineapple, diced
– 1 large cucumber, sliced or diced
– 1/4 cup red onion, thinly sliced
– 2 tablespoons lime juice
– 1 tablespoon honey or agave (optional)
– 1/4 teaspoon chili powder (optional)
– Salt and pepper to taste
– 2 tablespoons chopped fresh cilantro or mint (optional)
Instructions
1. In a large bowl, combine pineapple, cucumber, and red onion.
2. In a small bowl, whisk together lime juice, honey (if using), chili powder, salt, and pepper.
3. Pour the dressing over the pineapple and cucumber mixture. Toss gently to coat.
4. Stir in fresh herbs if desired.
5. Chill in the refrigerator for 10–15 minutes before serving for best flavor.
Notes
Use fresh, ripe pineapple for the sweetest flavor.
English cucumber or Persian cucumbers work best for fewer seeds.
Adjust chili powder for more or less heat.
Swap red onion with shallots for a milder taste.
Add avocado for a creamy twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Tropical, Mexican-Inspired
Keywords: pineapple cucumber salad, tropical salad, summer salad, refreshing fruit salad, healthy side dish, BBQ side, no cook salad, vegan summer recipe
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