Name: Pineapple Cucumber Salad – A Refreshing, Sweet & Savory Dish
Prep time: 10 min
Total time: PT-486153H24M27S
Cuisine: Fusion
Ingredients: 2 cups fresh pineapple, diced; 1 English cucumber, peeled and sliced or diced; ¼ red onion, thinly sliced; 2 tbsp fresh cilantro or mint, chopped; 2 tbsp lime juice; 1 tbsp honey or agave syrup; 1 tbsp olive oil (optional); Salt and freshly ground black pepper to taste; Optional: pinch of chili flakes or ½ jalapeño, thinly sliced

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I bring together this Pineapple Cucumber Salad when I want something light, crunchy, and refreshingly balanced. Juicy pineapple meets crisp cucumber, brightened with a sweet-savory dressing—that perfect summer side or palate-cleansing snack.

Why You’ll Love This Recipe

I love how quickly this salad comes together and how it hits multiple flavor notes: sweet, tangy, crisp, and subtly savory. The combination of pineapple and cucumber is unexpected yet harmonious, and the dressing adds a zing that makes every bite lively—whether I’m serving it with grilled meat or enjoying it solo.

ingredients

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

Fresh pineapple, diced
English cucumber, peeled and sliced or diced
Red onion, thinly sliced
Fresh cilantro or mint, chopped
Lime juice
Honey or agave syrup
Olive oil (optional, for richness)
Salt and freshly ground black pepper
Optional: chili flakes or thinly sliced jalapeño for heat

directions

I place diced pineapple, cucumber, red onion, and chopped herbs in a large bowl.
In a small bowl, I whisk together lime juice, honey, olive oil (if using), salt, and pepper until the dressing is smooth. If I want a bit of heat, I stir in a pinch of chili flakes or jalapeño.
I pour the dressing over the salad and gently toss to coat every piece.
I let it rest for about 10 minutes so the flavors meld and the pineapple juice marries with the dressing.
I taste and adjust—often adding a squeeze more lime or a touch more salt—before serving chilled or at room temperature.

Servings and timing

Servings: Makes 4–6 as a refreshing side or light snack
Prep time: ~10 minutes
Chill time: Optional, 10 minutes
Total time: ~10–15 minutes

Variations

Cheese spritz: I fold in crumbled feta or cotija for a salty, creamy contrast.
Tropical twist: I add diced mango or red bell pepper for extra sweetness and crunch.
Citrus infusion: I use half lime juice and half orange juice for a gentler citrus flavor.
Creamy version: I whisk in a spoonful of Greek yogurt for a silkier dressing.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The salad stays crisp longer if I keep it chilled and drain any excess juices before serving. I don’t reheat—it’s best enjoyed cold or at room temperature.

FAQs

How ripe should the pineapple be?

I look for a pineapple that’s fragrant and gives slightly when pressed—it will yield juicy, sweet bites without being too fibrous.

Can I use pre-cut or canned pineapple?

Yes—I use fresh whenever I can, but canned works in a pinch—just drain it well to avoid diluting the dressing.

How do I prevent the salad from getting watery?

I seed and lightly drain the cucumber slices, and I let the salad sit for 10 minutes before serving, then drain any excess liquid.

Can I make this ahead of time?

I prep the veggies ahead and keep the dressing separate; mixing them together about 30 minutes before serving keeps everything crisp.

Is this salad vegan?

Yes—as long as I use plant-based sweeteners like agave, it’s naturally vegan and refreshing.

Conclusion

I adore how this Pineapple Cucumber Salad delivers brightness, crunch, and contrasting flavors in one easy dish. It’s uplifting, easy to customize, and perfectly suited to warm-weather meals or anytime I want something vibrant on my plate. I hope it becomes a staple in your kitchen as it is in mine!