Name: Pineapple Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Fusion
Ingredients: 2 cups fresh pineapple, diced; 1 large English cucumber, diced (or 2 Persian cucumbers); ¼ small red onion, thinly sliced; ¼ cup fresh cilantro, chopped; 1 small jalapeño, thinly sliced (optional); ¼ cup crumbled feta cheese (optional); 2 tbsp fresh lime juice; 1 tbsp honey or maple syrup; 1 tbsp olive oil; ½ tsp salt; ¼ tsp black pepper; ½ tsp red pepper flakes (optional)

A refreshing, tropical salad that perfectly balances sweet, tangy, and savory flavors with a delightful crunch.

Why You’ll Love This Recipe

This Pineapple Cucumber Salad is a vibrant, refreshing dish that brings together juicy tropical sweetness with cool, crisp cucumber. The combination creates a perfect balance of flavors and textures that works beautifully as a side dish for grilled meats, a topping for fish tacos, or simply enjoyed on its own as a light lunch. It’s incredibly quick to prepare, requiring just 10 minutes of your time, making it perfect for busy weeknights or last-minute gatherings. This salad is also naturally gluten-free and can easily be made vegan by omitting the feta cheese, accommodating various dietary preferences with minimal adjustments.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh pineapple delivers a tropical sweetness and juicy texture that forms the foundation of this salad. Choose a ripe pineapple with a fragrant smell at the stem end for the best flavor. Pre-cut pineapple works well for convenience, but cutting your own yields the freshest taste.
English cucumber provides a refreshing crunch and mild flavor that balances the sweetness of the pineapple. Its thin skin and minimal seeds make it ideal for salads. Persian cucumbers can be substituted for an even crispier texture.
Red onion adds a sharp, pungent kick that cuts through the sweetness of the other ingredients. Soaking the sliced onion in cold water for 5-10 minutes can mellow its bite if preferred.
Fresh cilantro brings a bright, citrusy flavor that enhances the tropical profile of this salad. If you’re among those who find cilantro soapy-tasting, substitute with fresh mint or flat-leaf parsley.
Jalapeño introduces a pleasant heat that complements the sweet pineapple. Remove the seeds and membranes for less heat, or omit entirely if serving to spice-sensitive guests.
Feta cheese contributes a creamy, salty element that rounds out the flavor profile. It’s optional but highly recommended for the delicious contrast it creates with the sweet ingredients.
Lime juice provides essential acidity that brightens all the flavors. Fresh is significantly better than bottled in this application.
Honey or maple syrup balances the acidity of the lime and enhances the natural sweetness of the pineapple. Either works well, with maple syrup creating a slightly deeper flavor profile.
Olive oil adds richness and helps the dressing cling to the salad ingredients. A mild, fruity variety works best here.
Salt and black pepper are fundamental seasonings that enhance all the other flavors in the salad. Sea salt or kosher salt is preferable to table salt for its cleaner flavor.
Red pepper flakes add a gentle background heat that builds pleasantly. They’re optional but add wonderful dimension to the overall flavor profile.

Directions

Prepare all your ingredients: dice the pineapple and cucumber into bite-sized pieces (about ½-inch cubes work well). Thinly slice the red onion and jalapeño if using. Chop the cilantro and crumble the feta cheese if you haven’t purchased it pre-crumbled.
In a small bowl, whisk together the lime juice, honey or maple syrup, olive oil, salt, black pepper, and red pepper flakes until well combined and slightly emulsified.
In a large bowl, combine the diced pineapple, cucumber, red onion slices, chopped cilantro, and jalapeño slices.
Pour the prepared dressing over the salad ingredients and toss gently to ensure everything is evenly coated.
If using feta cheese, sprinkle it over the top of the salad. Serve immediately for maximum freshness or refrigerate for 15-30 minutes to allow the flavors to meld together.
For an extra touch, garnish with additional fresh cilantro leaves and a squeeze of lime juice just before serving.

Servings and Timing

This recipe makes 4 generous side-dish servings, with each serving containing approximately 120 calories. The preparation time is incredibly quick at just 10 minutes total, making this an ideal recipe for busy weeknights or last-minute entertaining. If you’re serving it as part of a larger meal with multiple sides, it could stretch to 6 smaller portions. For a heartier main course salad, consider adding grilled chicken or shrimp and serving 2-3 people.

Variations

Tropical Twist: Add diced mango or papaya alongside the pineapple for an even more tropical flavor profile.
Mediterranean Version: Replace the cilantro with fresh mint, add some Kalamata olives, and use more feta cheese for a Mediterranean-inspired variation.
Avocado Addition: Incorporate diced avocado just before serving for added creaminess and healthy fats.
Protein Boost: Turn this side dish into a main course by adding grilled chicken, shrimp, or tofu.
Nutty Crunch: Sprinkle with toasted coconut flakes or chopped macadamia nuts for added texture and flavor.
Grain Salad: Mix with cooked and cooled quinoa or farro to create a more substantial grain salad.
Asian-Inspired: Swap the lime juice for rice vinegar, add a dash of sesame oil to the dressing, and garnish with sesame seeds for an Asian-inspired take.

Storage/Reheating

This Pineapple Cucumber Salad is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days. The cucumber and pineapple will release water as they sit, so you may need to drain excess liquid before serving leftovers.
If you know you’ll have leftovers, consider storing the dressing separately and combining only what you’ll eat immediately. This prevents the salad from becoming too soggy.
For meal prep purposes, you can pre-chop all ingredients and store them separately in the refrigerator, then combine with the dressing just before serving.
This salad is intended to be served cold and does not require reheating. In fact, heating would compromise the crisp texture that makes this salad so appealing.
If you’re bringing this to a potluck or picnic, keep it chilled in a cooler until ready to serve, and consider putting the serving bowl on ice if it will be sitting out for more than 30 minutes.

FAQs

Can I use canned pineapple instead of fresh?

While fresh pineapple provides the best flavor and texture for this salad, you can substitute canned pineapple in a pinch. Choose pineapple chunks packed in juice rather than syrup, and drain thoroughly before adding to the salad. The texture will be softer, but the flavor will still be enjoyable.

How can I tell if a pineapple is ripe?

A ripe pineapple should have a sweet fragrance at the stem end, feel heavy for its size, and yield slightly to pressure. The color can be misleading—some green pineapples can be perfectly ripe inside. Avoid pineapples with soft spots, bruises, or a fermented smell.

Is there a substitute for cilantro if I don’t like it?

Absolutely! Fresh mint leaves make an excellent substitute and pair wonderfully with pineapple. Flat-leaf parsley or Thai basil can also work well, each bringing a different but complementary flavor profile to the salad.

Can I make this salad ahead of time?

You can prepare this salad up to 4 hours ahead of time, but it’s best not to add the dressing until within 30 minutes of serving. For longer preparation in advance, chop all ingredients and store separately, then combine just before serving.

How can I make this salad vegan?

Simply omit the feta cheese or replace it with a dairy-free alternative. Many grocery stores now carry vegan feta-style cheeses that would work well here. Also, ensure you’re using maple syrup rather than honey in the dressing.

What can I serve with this Pineapple Cucumber Salad?

This refreshing salad pairs beautifully with grilled chicken, or fish. It’s also excellent alongside spicy dishes like jerk chicken or curries, as the sweet, cool elements balance the heat. For a complete meal, serve it with grilled fish tacos or as part of a summer buffet.

Why is my salad too watery?

Both cucumbers and pineapple have high water content. To prevent excess moisture, you can salt the diced cucumber and let it sit in a colander for 15 minutes, then pat dry before adding to the salad. Also, ensure your pineapple is well-drained after cutting.

Can I add other vegetables to this salad?

Certainly! Bell peppers (particularly red or orange) add nice color and crunch. Avocado contributes creaminess, and jicama can add an extra layer of crispness. Just keep in mind that the simple contrast of pineapple and cucumber is what makes this salad special.

How spicy will this salad be with the jalapeño?

With one small jalapeño as called for in the recipe, the salad will have a mild to moderate heat. For less spice, remove the seeds and membranes from the jalapeño before slicing. For no spice, simply omit it entirely. Conversely, for more heat, you could add the entire jalapeño with seeds or substitute with a hotter pepper.

Can I use a different cheese instead of feta?

Yes, several cheeses would work well as alternatives. Cotija cheese provides a similar salty note with a different texture. Goat cheese adds creaminess, while a mild queso fresco would be less assertive. For a completely different but compatible flavor, try small cubes of pepper jack or a sprinkle of crumbled blue cheese.

Conclusion

This Pineapple Cucumber Salad is a testament to how simple, fresh ingredients can come together to create something truly special. The contrast between sweet pineapple and crisp cucumber, enhanced by zingy lime and herbs, makes for a refreshing dish that’s versatile enough to complement almost any meal. Whether you’re serving it at a summer barbecue, alongside spicy dishes, or enjoying it as a light lunch, this salad brings a burst of tropical flavor to your table with minimal effort. Its vibrant colors and balanced flavors make it as appealing to the eye as it is to the palate, ensuring it will become a regular in your recipe rotation. Don’t be surprised if guests ask for the recipe—sometimes the simplest combinations are the most impressive!