Pineapple Cucumber Lime Salad

Why You’ll Love This Recipe

I love how simple and fast this salad is. It takes just 10 minutes from start to finish and uses ingredients I usually already have on hand. The combination of sweet pineapple and crunchy cucumber with tangy lime makes every bite pop, and the cilantro adds a nice herbal note. It’s naturally vegan, gluten-free, and dairy-free, which makes it a great option for just about everyone. I also like that it pairs well with grilled meats, tacos, or even spicy dishes to cool things down.

Ingredients

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

• 1 pineapple, chopped
• 1 English cucumber, chopped
• 2 limes, zested and juiced
• 1/3 cup cilantro, roughly chopped
• Salt, optional
• Pepper, optional

Directions

I start by chopping the pineapple and cucumber into bite-sized pieces and placing them in a large bowl.

Then I zest and juice the limes directly over the bowl, making sure to get all the bright, citrusy oils from the zest and the sharp acidity from the juice.

I toss in the chopped cilantro and gently mix everything together until the ingredients are evenly coated.

If I want to balance the sweetness or add a touch more depth, I sprinkle in a pinch of salt and a bit of freshly ground black pepper, then give it one final stir.

I serve it right away or refrigerate it in a covered container until I’m ready to eat. It’s delicious chilled.

Servings and timing

This recipe makes 6 servings and comes together in just 10 minutes—5 minutes for prep and 5 minutes to toss and chill. It’s ideal for quick lunches, potlucks, or as a colorful side dish at summer gatherings.

Variations

Sometimes I add a bit of diced red chili or jalapeño for a spicy kick. If I’m in the mood for something extra fruity, I mix in mango or watermelon. I’ve also used mint in place of cilantro when I want a cooler, more dessert-like version. A drizzle of honey or a sprinkle of Tajín can also take the flavor in a whole new direction.

Storage/Reheating

This salad keeps well in the refrigerator for up to 3 days. I store it in an airtight container, and give it a quick toss before serving again. The cucumber can release some water over time, but I just drain any excess liquid and it’s good to go. I don’t recommend freezing this one—the fresh textures are best enjoyed right away or chilled.

FAQs

Can I make this salad ahead of time?

Yes, I often prep it a few hours in advance and store it in the fridge. It tastes even better after the flavors have had a little time to meld.

What kind of cucumber should I use?

I prefer English cucumbers because they’re seedless and have a thin skin, so I don’t need to peel them. Persian cucumbers also work well.

Can I use canned pineapple?

Fresh pineapple gives the best texture and flavor, but in a pinch, I’ve used canned pineapple (drained well) and it still works. I just make sure it’s packed in juice, not syrup.

Is this salad spicy?

Not by default, but I’ve added diced chili or a dash of hot sauce when I want to give it a bit of heat. It’s easy to adjust to my taste.

What dishes does this pair well with?

I love serving it alongside grilled chicken, fish tacos, or spicy barbecue dishes. It also makes a great topping for tostadas or a fresh side for rice bowls.

Conclusion

Pineapple Cucumber Lime Salad is the kind of side dish I keep coming back to—quick to make, bursting with flavor, and endlessly refreshing. Whether I’m planning a summer cookout or just want something light and healthy, this salad adds brightness and crunch to any meal. With just a handful of ingredients and zero cooking required, it’s one of the easiest ways I bring bold flavor and fresh vibes to the table.

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