Name: Pineapple Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Fusion / Tropical
Ingredients: 2 cups (300 g) diced fresh pineapple; 1 large English cucumber or 2 Persian cucumbers, diced; ¼ small red onion (25 g), thinly sliced; ¼ cup (15 g) fresh cilantro, chopped; 1 small jalapeño, thinly sliced (optional); ¼ cup (30 g) crumbled feta cheese (optional); 2 tbsp (30 ml) fresh lime juice; 1 tbsp (15 ml) honey or maple syrup; 1 tbsp (15 ml) olive oil; ½ tsp salt; ¼ tsp black pepper; ½ tsp red pepper flakes (optional)

Jump to Recipe

When the temps are soaring and the grill is fired up, all you really want is something fresh, bright, and a little unexpected on your plate. Enter Pineapple Cucumber Salad—the tropical salad that hits all the right notes: sweet, crunchy, zesty, and just enough heat to keep things interesting.

I stumbled upon this combo on a hot August afternoon when I was digging through my fridge trying to pull together something light but satisfying. One juicy pineapple, a couple cucumbers, and a splash of lime later… magic. It’s the kind of cucumber pineapple recipe that makes you wonder why you haven’t been tossing these two together all summer.

Why You’ll Love This Pineapple Cucumber Salad

Tropical twist: It’s like a mini-vacation in a bowl.
Quick and easy: 10 minutes from fridge to fork—yes, really.
Customizable: Make it sweet, spicy, or cheesy (hello, feta!).
Perfect for summer: Refreshing and hydrating with every crunchy bite.

Ingredients at a Glance

2 cups diced fresh pineapple (300 g)
1 large English cucumber or 2 Persian cucumbers, diced
¼ small red onion, thinly sliced (25 g)
¼ cup fresh cilantro, chopped (15 g)
1 small jalapeño, thinly sliced (optional)
¼ cup crumbled feta cheese (30 g, optional)

For the Zesty Dressing

2 tbsp fresh lime juice (30 ml)
1 tbsp honey or maple syrup (15 ml)
1 tbsp olive oil (15 ml)
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional)

How to Make This Cucumber Pineapple Recipe

Prep your produce: Dice pineapple and cucumber into bite-sized pieces. Thinly slice red onion and jalapeño, and chop cilantro.
Make the magic sauce: Whisk lime juice, honey, olive oil, salt, pepper, and red pepper flakes in a small bowl until well combined.
Mix it all together: In a large bowl, combine all the fresh ingredients. Pour dressing over and toss gently.
Top it off: Sprinkle with feta if using, and maybe a few more cilantro leaves or a lime wedge for flair.
Chill or serve: Serve immediately, or refrigerate for 15–30 minutes to let the flavors mingle.

Toss In Some Tips for Success

Persian cucumbers are slightly sweeter and firmer, which makes them perfect for this summer salad.
If you’re not a fan of raw onion, soak the slices in ice water for 10 minutes to mellow the bite.
Feta adds a salty, creamy contrast—skip it if you’re going dairy-free, or swap with a dairy-free cheese.
Jalapeño brings the heat. Add more or less to suit your spice comfort zone.

Why This Salad Lives Rent-Free in My Summer Rotation

The first time I made this salad, it was for a neighborhood BBQ. I didn’t think much of it—just needed a quick side to pair with grilled chicken. But when everyone came back for seconds (and asked for the recipe), I knew I’d hit gold.

Now it’s my not-so-secret weapon. I’ve brought it to potlucks, served it alongside fish tacos, and even eaten it straight from the bowl for lunch. It’s that good. Plus, there’s something joyful about a dish that feels like sunshine in every bite.

Serving Ideas: What to Pair With This Tropical Salad

This pineapple cucumber salad is super versatile. It’s light enough to play sidekick but flavorful enough to steal the show.

Grilled shrimp, chicken, or pork
Tacos (especially fish or carnitas)
With chips as a chunky salsa dip
Alongside a sandwich or wrap for a fresh crunch

How to Store Leftovers (If You’re Lucky Enough to Have Any)

Refrigerate: Keep in an airtight container for up to 2 days. The cucumber may soften a bit but the flavors will deepen.
No Freezing: This isn’t a freezer-friendly dish—fresh is best here.
Refresh Before Serving: Give it a quick toss and maybe an extra squeeze of lime before digging back in.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! Prep the salad and keep the dressing separate until you’re ready to serve. Mix and chill for 15–30 minutes for peak flavor.

What if I don’t like cilantro?

Swap it with fresh mint or basil—both bring a lovely fresh note.

Is it spicy?

Only if you add the jalapeño and red pepper flakes. Feel free to skip them for a milder version.

Can I use canned pineapple?

Fresh is best for texture and flavor, but drained canned pineapple works in a pinch.

Your New Favourite Summer Salad

Whether you’re hosting a backyard bash or just need something bright on your Tuesday lunch plate, this Pineapple Cucumber Salad is a go-to that delivers big flavor with almost no effort. It’s the kind of dish that reminds you how beautiful simple ingredients can be when they come together just right.

So grab that pineapple, slice up those cukes, and let’s make something deliciously unforgettable.

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