A bright, crunchy salad that sings of summer — sweet pineapple, cool cucumber, a snap of red onion and lime, all finished with a little heat and salty feta if you like. This Pineapple Cucumber Salad comes together in under 15 minutes and works as a light lunch, a refreshing side for barbecues, or a palate-cleansing course between richer dishes. If you enjoy fruity-savoury combos, it also pairs beautifully with richer mains like pineapple-glazed salmon, bringing brightness and texture to the plate.
Why you’ll love this dish
This salad is the kind of recipe you’ll make again and again because it’s fast, forgiving, and endlessly adaptable. It’s naturally hydrating (thanks to cucumber and pineapple), fridge-friendly for quick weekday lunches, and bold enough to stand up to grilled proteins and spicy mains.
"A perfect balance of sweet, tangy, and spicy — light enough for summer evenings, but bold enough to jazz up weeknight dinners."
Reasons to try it:
- Rapid prep: most of the time is just chopping.
- Budget-friendly: uses common produce that’s often on sale.
- Crowd-pleasing: kids can skip the jalapeño and adults can add feta or red pepper flakes.
- Clean-eating friendly: easily made vegan, gluten-free, and paleo with small swaps.
Preparing Pineapple Cucumber Salad
This recipe follows a simple flow: prep, whisk dressing, toss, and finish. You’ll dice the pineapple and cucumber, slice the onion and jalapeño, then fold everything together with a lime-honey dressing. No cooking required, so it’s ideal when the kitchen needs to stay cool.
Timing overview:
- Active prep: 10–12 minutes
- Chill (optional): 15–30 minutes
- Total: 10–45 minutes depending on chilling
What you’ll need
- 2 cups fresh pineapple, diced (about 1 small pineapple or pre-cut equal volume)
- 1 large English cucumber, diced (or Persian cucumbers for fewer seeds)
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, thinly sliced (optional — remove seeds to reduce heat)
- 1/4 cup crumbled feta cheese (optional; use a dairy-free feta for vegan)
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp honey or maple syrup (maple for vegan)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional for extra heat)
Substitution notes inline:
- Honey → maple syrup for vegan.
- Feta → crumbled cotija or omit for dairy-free.
- English cucumber → regular cucumber with seeds scooped out if you prefer less water.
Step-by-step instructions
- Prepare your ingredients: Dice the pineapple into bite-sized pieces. Cut the cucumber into half-moons or cubes. Thinly slice the red onion and jalapeño if using. Chop the cilantro and crumble the feta if desired.
- Make the dressing: In a small bowl, whisk together lime juice, honey or maple syrup, olive oil, salt, black pepper, and red pepper flakes if using. Taste and adjust sweetness or acidity to preference.
- Combine main ingredients: In a large mixing bowl, toss together pineapple, cucumber, red onion, cilantro, and jalapeño if desired.
- Dress the salad: Drizzle the prepared dressing over the mixture and toss gently to combine, taking care not to mash the pineapple or cucumbers.
- Finish: Sprinkle feta on top if using. Serve immediately for maximum crunch, or chill for 15–30 minutes to let flavors meld.
Quick tips built into the flow:
- If cucumbers are very watery, salt them lightly and let sit in a colander for 10 minutes, then pat dry before assembling.
- Reserve a little dressing to drizzle over the top when serving, if chilling.
Best ways to enjoy it
Serve this salad as a cooling side with spicy or smoky mains. It’s a natural partner for grilled meats, tacos, fish, or as a vibrant topping for bowls. For a full meal, spoon the salad over grains and add a protein like grilled chicken or black beans. For a complementary barbecue pairing, try it alongside a hearty entrée such as grilled chicken salad to balance savory char with bright acidity.
Plating ideas:
- Heap on a platter and scatter extra cilantro and feta for a pretty buffet presentation.
- Use as a fresh salsa for fish tacos or as a relish on toasted baguette slices.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 24–48 hours. Texture softens with time because pineapple and cucumber release water; best eaten the day it’s made.
- Freezing: Not recommended — both pineapple and cucumber become mushy after freezing.
- Make-ahead: If prepping earlier, keep dressing separate and toss just before serving to preserve crispness. If you must dress it early, drain off excess liquid before serving.
- Food safety: Keep chilled at or below 40°F (4°C). Discard if left out at room temperature for more than 2 hours (1 hour if above 90°F/32°C).
Pro chef tips
- Cut uniformly: Aim for similar-sized pineapple and cucumber pieces so each bite is balanced.
- Control the heat: Remove jalapeño seeds and membranes for mild heat. For a smoky bite, char the jalapeño on a hot pan for 30–45 seconds per side before slicing.
- Balance flavors: If salad tastes flat, add a pinch more salt or another splash of lime. If too sharp, a touch more honey/maple will round it out.
- Texture hack: Add 1–2 tablespoons of toasted pepitas or chopped macadamia nuts for crunch and a nutty depth.
Recipe variations
- Tropical mango swap: Replace half the pineapple with mango for a softer, sweeter profile.
- Creamy cilantro dressing: Blend cilantro, lime, olive oil, and a spoonful of yogurt or silken tofu for a creamier finish.
- Mexican-style: Add chopped avocado, a squeeze of orange juice, and a pinch of cumin. Skip feta and use cotija if desired.
- Low-sugar: Skip honey/maple and use a touch of stevia or just lime and a little extra olive oil.
- Protein boost: Stir in black beans, grilled shrimp, or diced roasted chicken for a more filling salad.
Common questions
Q: How long does this salad keep in the fridge?
A: Best eaten within 24 hours for crispness; up to 48 hours is acceptable but expect softer texture as juices develop.
Q: Can I use canned pineapple?
A: You can, but drain it thoroughly and rinse to remove syrup. Fresh pineapple gives better texture and brighter flavor.
Q: Is this salad vegan-friendly?
A: Yes—omit the feta or use a plant-based crumble, and choose maple syrup instead of honey.
Q: Will the lime dressing make the cucumbers soggy?
A: Acid and salt will draw moisture out of cucumbers over time. To avoid sogginess, salt and drain cucumbers ahead of time, or keep dressing separate and toss just before serving.
Q: Can I make this ahead for a party?
A: Prep pineapple, cucumber, onion, and cilantro ahead and keep chilled in separate containers. Mix, dress, and add feta just before serving for the freshest result.
If you want more salads and bright sides to pair with this one, try other recipes in the collection linked above for complementary ideas.
Print
Pineapple Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegan, Gluten-Free
Description
A bright, crunchy salad with sweet pineapple, cool cucumber, and a tangy lime dressing, perfect for summer.
Ingredients
- 2 cups fresh pineapple, diced
- 1 large English cucumber, diced
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, thinly sliced (optional)
- 1/4 cup crumbled feta cheese (optional)
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Instructions
- Dice the pineapple and cucumber, slice the onion and jalapeño, and chop the cilantro.
- In a bowl, whisk together lime juice, honey or maple syrup, olive oil, salt, black pepper, and red pepper flakes.
- In a large bowl, toss together the pineapple, cucumber, red onion, cilantro, and jalapeño.
- Drizzle the dressing over the mixture and toss gently to combine.
- Sprinkle feta on top if desired and serve immediately, or chill for 15–30 minutes.
Notes
Best eaten the same day for maximum crunch. Store in an airtight container for up to 48 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion