Name: Pineapple Cucumber Salad
Prep time: 10 min
Total time: 15 min
Cuisine: Fusion / Tropical
Ingredients: 2 cups fresh pineapple, diced; 1 large cucumber (or 2 small), thinly sliced or chopped; 1/4 red onion, thinly sliced (optional); 2 tbsp chopped fresh cilantro or mint; 2 tbsp fresh lime juice (about 1 lime); 1 tbsp olive oil (optional); Salt, to taste; Black pepper, to taste; Optional: pinch of red chili flakes or 1 sliced jalapeño for heat

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This Pineapple Cucumber Salad is one of my favorite ways to enjoy something light, refreshing, and full of tropical flavor. It’s a crisp, juicy combination of sweet pineapple, cool cucumber, and a zesty lime dressing that’s perfect for hot days or as a fresh side to spicy dishes. Whether I’m serving it at a summer cookout or just want a simple, hydrating snack, this salad always hits the spot.

Why You’ll Love This Recipe

I love this salad because it’s quick to prepare, naturally hydrating, and packed with bright, bold flavor. The sweet pineapple and crunchy cucumber balance each other beautifully, while the lime juice and optional chili flakes give it a tangy, slightly spicy twist. It’s vegan, gluten-free, and endlessly refreshing. Pineapple Cucumber Salad

Ingredients

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

Fresh pineapple, diced
Cucumber, thinly sliced or chopped
Red onion, thinly sliced (optional)
Fresh cilantro or mint, chopped
Fresh lime juice
Olive oil (optional)
Salt
Black pepper
Optional: red chili flakes or jalapeño for heat

Directions

I combine the diced pineapple, cucumber, and red onion in a mixing bowl.
I drizzle with fresh lime juice and a little olive oil if I’m using it.
I season with salt, pepper, and a pinch of red chili flakes or sliced jalapeño if I want some heat.
I toss everything gently to combine, then sprinkle chopped herbs over the top.
I serve immediately or chill it in the fridge for 10–15 minutes to let the flavors meld.

Servings and timing

This recipe makes about 4 servings. It takes just 10–15 minutes to prepare. Total time: approximately 15 minutes.

Variations

I add diced avocado for creaminess and extra nutrition.
For a Thai-inspired twist, I mix in a splash of rice vinegar and a dash of fish sauce.
I toss in halved cherry tomatoes for more color and juiciness.
I use mint instead of cilantro for a cooler, brighter taste.
A sprinkle of toasted sesame seeds or crushed peanuts adds great texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 1 day. After that, the pineapple may soften too much and the cucumbers lose their crunch. This salad is best served fresh and cold. It doesn’t need reheating. Pineapple Cucumber Salad

FAQs

Can I use canned pineapple?

Yes, I can use canned pineapple chunks in juice (not syrup). I drain them well and pat dry to avoid excess moisture.

Do I need to peel the cucumber?

Not necessarily. I often leave the peel on for added color and crunch, especially if I’m using English or Persian cucumbers.

Can I make it ahead of time?

I can prep the ingredients ahead, but I like to combine everything right before serving to keep it crisp and fresh.

What proteins go well with this salad?

I love serving it alongside grilled chicken, shrimp, or tofu. The freshness of the salad balances savory, smoky proteins really well.

Is this salad spicy?

It doesn’t have to be. I leave out the chili or jalapeño for a mild version, or add a little more for a spicy kick.

Conclusion

This Pineapple Cucumber Salad is my kind of quick, healthy, and flavor-packed side dish. It’s crisp, juicy, and filled with tropical freshness that livens up any meal. Whether I’m making it for a party, a barbecue, or just a refreshing midday snack, this salad always brings a bright burst of flavor to the table.