Pineapple Cucumber Salad

Name: Pineapple Cucumber Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups fresh pineapple, diced (bite-sized pieces); 1 large cucumber, diced (peeled or unpeeled, seeded if preferred); 1/2 small red onion, thinly sliced; 1/4 cup fresh cilantro or mint, chopped; 1 small jalapeño, finely diced (optional; remove seeds for milder heat); 1 juice of lime (freshly squeezed); 1 tablespoon honey or maple syrup (use maple syrup for vegan option); 1/2 teaspoon salt; 1/4 teaspoon black pepper

Fresh and vibrant Pineapple Cucumber Salad in a bowl.

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Bright, refreshing, and delightfully crunchy, this Pineapple Cucumber Salad is the kind of dish that makes warm afternoons feel cooler and weeknight dinners feel special. With juicy pineapple, crisp cucumber, a touch of heat from jalapeño (if you like), and a tangy lime-honey dressing, it delivers a perfect balance of sweet, tart, and fresh in every forkful. Fun fact: many tropical salads trace their roots to backyard potlucks where fresh fruit met garden cucumbers — a combo that always disappears fast.

This recipe is perfect because it’s simple, fast, and loved by all ages. You can toss it together in about 15 minutes, which makes it ideal for busy families or last-minute guests. If you enjoy exploring salads, check out these ten nutritious salad recipes for more inspiration. Give this one a try — it’s an easy crowd-pleaser you’ll want to make again and again.

What is Pineapple Cucumber Salad?

What’s in a name? Pineapple Cucumber Salad is exactly what it sounds like: a playful mix of sweet pineapple and crunchy cucumber tossed with bright, citrusy dressing. Why is it called that — was a pineapple and a cucumber once in a meeting? Maybe. Or maybe someone finally realized that juicy tropical fruit and crisp garden veg are best friends. Who knew tropical romance could be so crunchy?

I like to joke that “the way to a man’s heart is through his stomach,” and this salad might just do the trick for everyone at the table. Give it a whirl and see how fast it wins people over — it’s a simple test of popularity you can taste. Try it and watch the smiles start.

Why You’ll Love This:

Flavor highlight: The contrast of sweet pineapple and cooling cucumber with a hint of lime is irresistibly refreshing. Every bite is a bright mix of textures and tastes that wakes up the palate.
Cost-saving benefits: Making it at home saves money compared to premade store salads or restaurant sides — a pineapple and a cucumber go a long way and feed multiple people affordably.
Topping possibilities: Fresh cilantro or mint and a touch of jalapeño take this from good to memorable. The dressing is pantry-friendly and easy to adjust to taste.

If you like salads that balance sweet and savory, this one echoes the same crowd-pleasing vibes as this broccoli salad favorite on the blog, but with a lighter, fruit-forward twist. Ready to make it? Let’s go.

How to Make:

Quick Overview

This salad is quick to prepare, needs no cooking, and combines crisp textures with a tangy, slightly sweet dressing. It’s great as a side or a light lunch. Preparation time is about 10–15 minutes with no cooking required. The standout element is the lime-honey dressing that brightens the pineapple and cucumber while letting their natural flavors shine.

Ingredients

2 cups fresh pineapple, diced (bite-sized pieces)
1 large cucumber, diced (peeled or unpeeled, seeded if preferred)
1/2 small red onion, thinly sliced
1/4 cup fresh cilantro or mint, chopped
1 small jalapeño, finely diced (optional; remove seeds for milder heat)
Juice of 1 lime (freshly squeezed)
1 tablespoon honey or maple syrup (use maple syrup for vegan option)
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Dice the fresh pineapple and cucumber into bite-sized pieces.
Thinly slice the red onion and chop the cilantro or mint.
If using jalapeño, remove the seeds and finely dice it.
In a small bowl, whisk together the lime juice, honey (or maple syrup), salt, and black pepper.
In a large mixing bowl, combine pineapple, cucumber, red onion, cilantro (or mint), and jalapeño.
Pour the dressing over the salad and gently toss everything together.
Let the salad sit for 10-15 minutes before serving to allow flavors to meld.
Serve chilled or at room temperature. Enjoy!

Pineapple Cucumber Salad

What to Serve With:

Grilled fish or shrimp — the acidity and sweetness complement smoky, savory seafood beautifully.
Rotisserie chicken or pulled pork — a fresh contrast to rich mains.
Coconut rice or quinoa — for a fuller, tropical-inspired plate.
Fresh green salad or simple greens with a light vinaigrette for extra veggies.
Drinks: iced tea, sparkling water with lime, or a light white wine such as Sauvignon Blanc.

Top Tips for Perfecting:

Ingredient swaps: Use mango instead of pineapple for a softer sweetness, or replace cilantro with mint if you prefer a brighter herb flavor.
Timing: For maximum crunch, toss and serve within 30 minutes. If you like slightly softer fruit, let it sit up to 1 hour.
Flavor boost: Add a pinch of chili powder or smoked paprika to the dressing for a subtle smoky note.
Avoid soggy salad: Don’t salt the cucumbers too long before mixing; if they sit salted, they release water.
Make-ahead tip: Prep the pineapple and cucumber up to 4 hours ahead and keep the dressing separate. Toss right before serving.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad will be freshest within the first day.
Freezing: Not recommended — freezing ruptures the cell walls in cucumbers and pineapple, making them mushy when thawed.
Reheating: This salad is best served chilled or at room temperature. If it’s been refrigerated, let it sit at room temperature for 10–15 minutes before serving to wake up the flavors.

FAQs

Can I use canned pineapple instead of fresh?
Yes, but drain it very well to avoid extra liquid in the salad. Fresh pineapple has better texture and brightness, so it’s preferred.

Is there a substitute for lime juice?
You can use lemon juice, but lime gives a slightly sweeter, tropical tang that pairs best with pineapple.

How spicy will it be with jalapeño?
Mild to moderate — removing seeds and membranes reduces heat significantly. Add sparingly and taste as you go.

Can I make this vegan?
Absolutely. Use maple syrup instead of honey and ensure any add-ons (like a packaged topping) are vegan-friendly.

Can I double the recipe for a crowd?
Yes, the flavors scale well. Keep the dressing proportional and mix in a larger bowl to ensure even coating.

Conclusion

This Pineapple Cucumber Salad is a simple, vibrant dish that’s quick to make and perfect for warm-weather meals or as a fresh side at family gatherings. Its balance of sweet pineapple, crisp cucumber, and bright lime dressing makes it an easy favorite worth repeating. For a version similar to this that inspired today’s flavors, check out Pineapple Cucumber Salad – Mom On Timeout and enjoy experimenting with your own twists.