Description

Pineapple Cucumber Salad is a bright, tropical salad that combines crisp cucumbers, juicy pineapple, and a zesty lime dressing. It’s the perfect refreshing summer recipe with hints of cilantro and optional feta and jalapeño—easy to prep, naturally gluten-free, and endlessly versatile.

Ingredients

Scale

Salad:

2 cups fresh pineapple, diced
1 large English cucumber (or 2 Persian), diced
¼ small red onion, thinly sliced (about 25 g)
¼ cup fresh cilantro, chopped
1 small jalapeño, thinly sliced (optional)
¼ cup crumbled feta cheese (optional)

Dressing:

2 Tbsp fresh lime juice
1 Tbsp honey or maple syrup
1 Tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional)

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Instructions

Dice pineapple and cucumber into bite-sized pieces. Thinly slice onion and jalapeño, and chop cilantro.
Whisk lime juice, honey or maple syrup, olive oil, salt, pepper, and red pepper flakes to make dressing.
In a large bowl, combine pineapple, cucumber, onion, cilantro, and jalapeño. Drizzle with dressing and toss gently.
Top with crumbled feta if using. Serve immediately or chill for 15–30 minutes. Garnish as desired.

Notes

Fresh pineapple is ideal for best flavor.

Skip feta or use a plant-based version for a vegan salad.

Add protein like grilled shrimp or black beans to make it a meal.

Stir before serving if made ahead—juices may collect at the bottom.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad / Side Dish
Method: No-Cook / Tossed
Cuisine: Tropical / Fusion