Name: Pineapple Cucumber Salad – A Refreshing, Sweet & Savory Dish
Prep time: 10 min
Total time: 10 min
Cuisine: Fusion
Ingredients: 2 cups fresh pineapple, cubed; 1 large cucumber, seeded and sliced; 1/4 red onion, thinly sliced; 2 tbsp fresh cilantro or mint, chopped; 2 tbsp fresh lime juice; 1 tbsp olive oil; Salt and pepper to taste; Optional: 1/4 tsp chili flakes or 1 small jalapeño, finely diced

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I absolutely love this Pineapple Cucumber Salad—it’s a crisp, juicy mix of sweet pineapple and cool cucumber, perfectly balanced with savory notes and a hint of zing. It’s an effortless side dish that brings brightness to any meal.

Why You’ll Love This Recipe

I adore how light and refreshing this salad is. The juicy pineapple bursts with tropical sweetness, while the cucumber adds crunch and freshness. A simple tangy dressing ties it all together, and I can have it ready in just 10 minutes. It’s perfect for warm days or whenever I want a vibrant, healthy side.

Ingredients

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

Pineapple, fresh (cubed)
Cucumber, seeded and sliced
Red onion, thinly sliced
Fresh cilantro or mint, chopped
Lime juice
Olive oil
Salt and pepper
Optional: chili flakes or jalapeño for a spicy kick

Directions

I combine the pineapple cubes, sliced cucumber, and thinly sliced red onion in a large bowl.
I drizzle fresh lime juice and a little olive oil over the fruit and veggies.
I sprinkle in salt and pepper, tossing gently to coat everything evenly.
I stir in chopped cilantro (or mint) for brightness and, if I want a bit of heat, add chili flakes or finely diced jalapeño.
I taste and adjust—if it needs more tang, I add extra lime juice; if too sharp, I add a touch more olive oil.
I let the salad sit for about 5–10 minutes to allow the flavors to marry, then serve.

Servings and Timing

Yield: 4 servings
Prep time: 10 minutes
Total time: 10 minutes

Variations

Spicy version: I add diced jalapeño or a pinch of chili flakes for heat.
Herb twist: I swap cilantro for fresh mint or basil for a different flavor profile.
Creamy option: I stir in a dollop of Greek yogurt or a splash of coconut milk for creaminess.
Tropical boost: I include diced mango or avocado for added richness.
Nutty crunch: I sprinkle toasted pumpkin seeds or chopped cashews before serving.

Storage/Reheating

I store any leftover salad in an airtight container in the fridge—it stays bright and fresh for up to 2 days. Since it’s served cold, there’s no reheating needed; I just give it a gentle toss and enjoy.

FAQs

Can I use canned pineapple?

Yes—I can, but I drain it well first to avoid excess liquid. Fresh pineapple gives the best flavor and texture.

How do I stop the salad from becoming watery?

I recommend seeding the cucumber and draining any excess juice before mixing. Also, eating it within a few hours keeps it crisp and refreshing.

Can I prep this ahead of time?

I prepare the vegetables and fruit up to a day in advance, but I wait to dress the salad until right before serving to maintain crunch.

Is it okay to add cheese?

Absolutely—I sometimes sprinkle feta or cotija cheese for a salty, savory twist that pairs beautifully with the sweet pineapple.

What can I serve it with?

I serve this salad alongside grilled fish, chicken, tacos, or on its own as a light snack. It also pairs nicely with rice bowls or sandwiches.

Conclusion

I find this Pineapple Cucumber Salad a go-to for quick, bright, and wholesome refreshment. It’s easy to make, endlessly customizable, and delivers sweet, savory, and tangy flavors in every bite—perfect whenever I need a burst of freshness.