Pineapple Cucumber Salad Recipe That’s Fresh and Juicy

Why You’ll Love This Recipe

I love this salad because it’s quick, colorful, and hydrating. The pineapple adds natural sweetness, the cucumber gives a refreshing crunch, and the dressing adds just enough zing to make it exciting. It’s versatile enough to serve with grilled meats, seafood, or as a fresh side for a picnic or barbecue. Plus, it takes just minutes to prepare.

Ingredients

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

• Fresh pineapple (diced)

• Cucumber (sliced or diced)

• Red onion (thinly sliced)

• Fresh cilantro or mint (chopped)

• Lime juice

• Olive oil

• Honey or agave syrup

• Salt and pepper

• Optional: jalapeño or chili flakes for heat

Directions

1. I start by dicing the pineapple and slicing the cucumber into thin half-moons or bite-sized chunks.

2. I thinly slice the red onion and chop the cilantro (or mint) for freshness.

3. In a small bowl, I whisk together lime juice, olive oil, honey, salt, and pepper to make the dressing.

4. I combine the pineapple, cucumber, onion, and herbs in a large bowl, then toss everything with the dressing.

5. If I want some spice, I add thin slices of jalapeño or a sprinkle of chili flakes.

6. I chill the salad for at least 15 minutes before serving so the flavors meld together.

Servings and timing

This recipe serves 4 to 6 people as a side dish. It takes just 15 minutes from start to finish, making it an easy, refreshing addition to any meal.

Variations

• I sometimes add avocado chunks for extra creaminess.

• For a tropical twist, I toss in mango or papaya along with the pineapple.

• I swap the lime for lemon and the cilantro for basil when I want a slightly different flavor profile.

• For a protein boost, I add grilled shrimp or chicken and turn it into a light main dish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. Since the salad releases liquid as it sits, I like to drain a bit before serving again. This salad is best enjoyed chilled and doesn’t need reheating.

FAQs

Can I use canned pineapple?

Yes, I can, but I prefer fresh pineapple for the best flavor and texture. If I use canned, I drain it well before adding it to the salad.

Do I need to peel the cucumber?

It depends on the type. I usually leave the skin on for English cucumbers, but I peel waxy cucumbers for a smoother texture.

Can I make this ahead of time?

Yes, but I usually prepare it no more than a few hours in advance so it stays crisp. I add the dressing just before serving.

How do I keep the onion flavor from overpowering?

I soak the sliced onion in cold water for 10 minutes before adding it to the salad—it softens the bite without losing flavor.

What pairs well with this salad?

I often serve it with grilled fish, shrimp, or chicken. It’s also perfect as a refreshing side with tacos or rice dishes.

Conclusion

Pineapple Cucumber Salad is one of my favorite fresh and juicy recipes for warm days or when I need something light to balance a meal. With its sweet, tangy, and refreshing flavors, it’s always a hit on the table. Whether I serve it at a summer barbecue, pack it for a picnic, or make it as a quick side, it brings a burst of sunshine to any meal.

Pineapple Cucumber Salad Recipe That’s Fresh and Juicy

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This pineapple cucumber salad recipe that’s fresh and juicy is a light, refreshing dish perfect for summer barbecues, picnics, or healthy sides.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Salad, Side Dish, Summer Recipe
• Method: No-Cook, Tossed
• Cuisine: Tropical-Inspired, Fusion
• Diet: Vegan

Ingredients

3 cups fresh pineapple, diced

2 cups cucumber, sliced into half-moons

¼ small red onion, thinly sliced

1 jalapeño, thinly sliced (optional, for heat)

¼ cup fresh cilantro, chopped

Juice of 2 limes

1 tablespoon honey or agave (optional for extra sweetness)

Salt and black pepper, to taste

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Instructions

In a large bowl, combine pineapple, cucumber, red onion, jalapeño, and cilantro.

In a small bowl, whisk together lime juice, honey, salt, and pepper.

Pour dressing over the salad and toss gently to combine.

Chill for 15 minutes before serving for best flavor.

Notes

For extra crunch, add toasted peanuts or cashews on top.

Swap cilantro for fresh mint or basil for a different flavor profile.

Best served fresh, but can be stored in the refrigerator for up to 24 hours.

Great as a side dish with grilled chicken, fish, or tacos.