This Pineapple Cucumber Salad is a vibrant mix of crisp cucumber and sweet pineapple tossed in a zesty, slightly savory dressing. It’s cool, refreshing, and perfect for summer meals or as a light side dish.

Why I’ll Love This Recipe

I love how this salad balances juicy fruit with a crisp, hydrating veggie and tangy dressing. It’s simple, no-fuss, and brings a burst of freshness that feels perfect on a warm day. Best of all, it’s flexible—I can customize it with herbs, spices, or additional ingredients as I like.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cucumber, thinly sliced
Fresh pineapple chunks
Red onion, thinly sliced
Fresh cilantro or mint leaves, chopped
Lime juice
Olive oil or avocado oil
Honey or agave syrup
Salt and freshly ground black pepper
Optional: jalapeño slices for spice, chili powder or cayenne, or toasted coconut flakes

Directions

Prep and combine produce. I slice the cucumber thinly (I like using a mandoline), cube the pineapple, and slice red onion. I toss them together with chopped cilantro or mint in a large bowl.
Make the dressing. I whisk lime juice, oil, honey, salt, and pepper (and a pinch of chili or jalapeño if I want heat) until emulsified.
Dress the salad. I pour the dressing over the fruit and veggies, tossing lightly to coat everything evenly.
Let flavors meld. I let the salad rest for 10–15 minutes at room temperature or briefly chill to allow flavors to blend.
Serve and garnish. I taste and adjust seasoning if needed before serving. I might sprinkle toasted coconut or extra mint on top for garnish.

Servings and Timing

Servings: About 4 servings
Prep time: 10–15 minutes
Rest time: Optional 10 minutes
Total time: Approximately 25 minutes

Variations

Spicy version: I add thinly sliced jalapeño or a sprinkle of chili powder or cayenne for a kick.
Herb swap: I use fresh basil or Thai basil instead of cilantro for a different flavor note.
Creamy option: I stir in a spoonful of Greek yogurt or coconut yogurt into the dressing for creaminess.
Add crunch: I toss in toasted pepitas, sliced almonds, or chopped roasted peanuts.

Storage/Reheating

I store leftovers in a sealed container in the fridge for up to 2 days. For best texture, I add dressing fresh each time or toss again before eating, as the cucumber softens slightly over time.

FAQs

1. Can I use canned pineapple instead of fresh?

Yes—I just make sure to drain it well before adding to the salad to avoid excess juice.

2. How can I prep ahead?

I prep the dressing and chop the fruit and veggies ahead of time. I toss everything together just before serving to keep it crisp.

3. Is this salad vegan?

Yes—it’s naturally vegan when I use a plant-based sweetener and oil.

4. Can I make it spicy?

Absolutely—I love adding jalapeño or a little chili powder to add heat that balances the sweetness.

5. What can I pair this with?

I serve it with grilled fish, chicken, tacos, or even as a side for rice bowls and BBQ—for a bright, juicy contrast.

Conclusion

Pineapple Cucumber Salad is one of my go-to fresh, flavorful dishes. With crisp cucumber, sweet pineapple, and zesty dressing, it’s light, joyful, and perfect for summer entertaining—or anytime I want something bright and easy. I hope it becomes a refreshing staple in your kitchen!