A fresh, bright salad with sweet pineapple and cool cucumber.
introduction
This Pineapple Cucumber Salad is light, fast, and full of fresh flavors. It mixes sweet pineapple, cool cucumber, and a bright lime dressing. If you like crisp cucumber salads, try this similar easy Asian cucumber salad for another quick side.
why make this recipe
Make this salad when you want a fast, healthy side. It takes little time and needs few ingredients. It pairs well with grilled meat or as a cool snack on hot days.
how to make Pineapple Cucumber Salad
Follow simple steps. Dice the fruit and veg, mix the dressing, and toss. Let it chill a short time if you want the flavors to blend.
Ingredients :
- 2 cups fresh pineapple, diced
- 1 large English cucumber, diced (or 2 Persian cucumbers)
- ¼ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, thinly sliced (optional, for spice)
- ¼ cup crumbled feta cheese (optional, for a salty contrast)
- 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, for heat)
Directions :
- Dice the pineapple into bite-sized pieces.
- Slice the cucumber into half-moons or small cubes.
- Thinly slice the red onion and jalapeño (if using).
- Chop the cilantro and crumble the feta cheese (if using).
- In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
- In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño.
- Drizzle with the lime dressing and toss gently to coat.
- Sprinkle with crumbled feta cheese, if using.
- Serve immediately or let it chill in the fridge for 15–30 minutes to allow the flavors to blend.
- Garnish with extra cilantro or a squeeze of lime before serving.
how to serve Pineapple Cucumber Salad
Serve it cold. Use it as a side with grilled chicken, fish, or tacos. You can also serve it over greens for a light lunch.
how to store Pineapple Cucumber Salad
Put the salad in an airtight container. Keep it in the fridge for up to 2 days. The salad is best the first day because the cucumber can get soft after longer storage.
tips to make Pineapple Cucumber Salad
- Use ripe pineapple for the best sweet flavor.
- Remove seeds from the jalapeño if you want less heat.
- Dice ingredients into similar sizes so every bite is balanced.
- Toss gently to avoid crushing the fruit and cucumber.
variation (if any)
- Add diced mango instead of extra pineapple for a different fruity taste.
- Swap feta for cotija or goat cheese.
- Use mint instead of cilantro for a different fresh note.
- Make it dairy-free by leaving out the feta.
FAQs
Q: Can I use canned pineapple?
A: Yes, but drain it well. Fresh pineapple is best for texture and flavor.
Q: Is this salad spicy?
A: It is mild by default. Add or skip the jalapeño and red pepper flakes to control heat.
Q: Can I prepare this ahead?
A: You can chop ingredients ahead, but toss the dressing right before serving to keep cucumber crisp.
Q: Can I make this vegan?
A: Yes. Use maple syrup instead of honey and skip the feta or use a vegan cheese.
Conclusion
For another simple take on pineapple cucumber flavors and more recipe ideas, see this guide: Pineapple Cucumber Salad – Mom On Timeout
Pineapple Cucumber Salad
Ingredients
Main Ingredients
- 2 cups fresh pineapple, diced Use ripe pineapple for the best sweet flavor.
- 1 large English cucumber, diced (or 2 Persian cucumbers)
- ¼ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped Alternatively, use mint for a different fresh note.
- 1 small jalapeño, thinly sliced (optional, for spice) Remove seeds for less heat.
- ¼ cup crumbled feta cheese (optional, for a salty contrast) Can be swapped for cotija or goat cheese, or omitted for dairy-free.
Dressing Ingredients
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup Use maple syrup for a vegan option.
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
Instructions
Preparation
- Dice the pineapple into bite-sized pieces.
- Slice the cucumber into half-moons or small cubes.
- Thinly slice the red onion and jalapeño (if using).
- Chop the cilantro and crumble the feta cheese (if using).
Dressing
- In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
Combine
- In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño.
- Drizzle with the lime dressing and toss gently to coat.
- Sprinkle with crumbled feta cheese, if using.
- Serve immediately or let it chill in the fridge for 15–30 minutes to allow the flavors to blend.
- Garnish with extra cilantro or a squeeze of lime before serving.