Pineapple Cucumber Salad

Pineapple cucumber salad first came into my life during a summer picnic at the lake where I wanted to bring something fresh and hydrating that could hold up in the sun so I tossed together a few things from my fridge crisp cucumbers juicy pineapple a handful of cilantro and hoped for the best and what happened next was pure magic.

Since then I’ve made it dozens of times because it’s the kind of salad that hits every note sweet tart crunchy and cooling and it’s always the first bowl to empty at potlucks and barbecues and the best part is how quick it is to throw together which makes it one of my go-to dishes all season long.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Pineapple – Brings tropical sweetness and bright acidity to the salad.
• Cucumber – Adds hydrating crunch and a cool balance to the pineapple.
• Red onion – Provides sharpness and depth to contrast the sweet notes.
• Cilantro – Lends a bold herbaceous flavor that ties everything together.
• Lime juice – A zesty finish that keeps everything fresh and light.
• Olive oil – Smooths out the acidity and helps marry the flavors.
• Salt – Enhances the natural sweetness and cuts through the sharp onion.
• Black pepper – Adds a mild heat and balance to the sweetness.

Tools You’ll Need

• Cutting board – For chopping the fresh pineapple, cucumber, and herbs.
• Sharp knife – Helps get clean, even slices of cucumber and pineapple chunks.
• Salad bowl – Where I toss everything together for easy serving.
• Small whisk or fork – Perfect for mixing the lime dressing evenly.
• Citrus juicer – Optional, but makes squeezing fresh lime juice easier.

Instructions

Step 1:

I start by slicing the cucumbers into thin rounds and then cutting the pineapple into bite-sized chunks.

Step 2:

Next, I thinly slice the red onion and chop a generous handful of fresh cilantro.

Step 3:

I place everything into a large salad bowl the cucumbers, pineapple, onion, and cilantro and give it a gentle toss.

Step 4:

In a small bowl, I whisk together lime juice, olive oil, a pinch of salt, and a bit of black pepper to create a simple and bright dressing.

Step 5:

Then I pour the dressing over the salad and toss everything again until well coated.

Step 6:

I like to let it chill in the fridge for about 10–15 minutes so the flavors can meld beautifully before serving.

Tips

If your pineapple is very ripe and sweet, I sometimes add a pinch of chili flakes or Tajín for a spicy-salty kick. I’ve also swapped cilantro for mint on occasion—it changes the vibe completely but still tastes incredible. And for added crunch, I occasionally throw in a few sliced radishes or chopped peanuts.

Ways to Serve

This salad pairs perfectly with grilled chicken or fish, and it’s amazing alongside tacos or rice bowls. I’ve even served it on its own with tortilla chips for a refreshing snack. It also makes a great light lunch when topped with grilled shrimp or tofu.

Frequently Asked Questions

Can I make Pineapple Cucumber Salad ahead of time?

Yes! It keeps well in the fridge for up to 24 hours, though I like to add the dressing just before serving for the best texture.

Can I use canned pineapple in Pineapple Cucumber Salad?

You can, but I always prefer fresh pineapple for the best flavor and texture. If using canned, make sure to drain it well.

Is Pineapple Cucumber Salad vegan?

Yes, this salad is naturally vegan and gluten-free, making it great for a variety of diets.

See You in the Kitchen

I hope you give this pineapple cucumber salad a try! It’s such a refreshing and colorful dish, and I’d love to hear how you make it your own. Whether for a picnic, party, or simple weeknight dinner, it’s always a hit.

Happy Cooking!

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