I’m excited to share my Pineapple Cucumber Salad because it’s ideal Pineapple Party Food that pairs sweet ripe pineapple with crisp cucumber and a zingy lime dressing in a way that will make you want to read on.

Jump to Recipe

I’m always hunting for a salad that feels like sunlight and a little mischief. My Pineapple Cucumber Salad lands somewhere between tropical and crisp, with fresh pineapple and English cucumber riffing off each other.

It wakes up your palate, looks crazy cheerful in the bowl, and somehow people can’t stop asking for seconds. I toss it at barbecues because it’s bright and fun, friends call it Pineapple Party Food, yet it works as a Veggie Only Salad on busy weeknights.

No fuss, big flavor, and kind of addictive. Make it once and you’ll keep finding excuses to bring it back.

Ingredients

Print Recipe (No Advertisments)

Pineapple, sweet and juicy, vitamin C rich, adds natural sugar and bright flavor.
Cucumber, crisp and watery, hydrating, low calorie, gives cool crunchy contrast.
Red onion, sharp and slightly sweet, adds bite and subtle crunch, antioxidants.
Cilantro, herby and citrusy, aromatic and fresh, lifts the whole salad, vitamin K.
Jalapeño, mild heat when seeded, boosts flavor, adds a little kick and zip.
Lime juice, tangy and bright, balances sweetness, adds acidity and extra vitamin C.
Honey or agave, natural sweeteners that mellow acidity, help flavors cling together.
Olive oil, smooth mouthfeel, healthy fats, helps flavors meld and coats ingredients.
Toasted sesame seeds or peanuts, nutty crunch and extra texture, small dose of healthy fats.

Ingredient Quantities

Fresh pineapple, diced (about 3 cups or 1 small pineapple)

English cucumber, diced (2 medium, peeled if you want)

Red onion, thinly sliced (1 small or about 1/4 cup)

Fresh cilantro, chopped (1/4 cup packed)

Jalapeño, seeded and minced (1 small optional)

Lime juice (from 2 limes, about 3 tablespoons)

Honey or agave syrup (1 tablespoon)

Extra virgin olive oil (1 tablespoon)

Salt (1/2 teaspoon)

Freshly ground black pepper (1/4 teaspoon)

Toasted sesame seeds or chopped roasted peanuts (1 tablespoon optional)

How to Make this

Print Recipe (No Advertisments)

1. Core and dice the fresh pineapple into roughly 1/2 inch cubes (about 3 cups), spread on paper towels and let drain a few minutes so it wont water down the salad.

2. Dice 2 medium English cucumbers (peel if you want), if they look extra watery sprinkle a little salt on them and let sit 10 minutes, then pat dry.

3. Thinly slice the red onion and soak in cold water 5 minutes to mellow the bite, then drain and pat.

4. Chop about 1/4 cup packed cilantro and seed and mince the jalapeño if using, adjust heat to taste.

5. Make the dressing: whisk the juice of 2 limes (about 3 tbsp) with 1 tbsp honey or agave, 1 tbsp extra virgin olive oil, 1/2 tsp salt and 1/4 tsp freshly ground black pepper; taste and tweak.

6. Optional: toast 1 tbsp sesame seeds or lightly toast chopped roasted peanuts in a dry skillet until fragrant, watch closely so they dont burn.

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

8. Pour the dressing over the bowl and gently toss to coat everything, be careful not to mash the pineapple.

9. Scatter the toasted sesame seeds or chopped peanuts on top, give it one more quick taste and add a pinch more salt or squeeze more lime if it needs brightness.

10. Chill 10 to 15 minutes to let flavors meld, then serve; best within a few hours because the pineapple will release more juice over time.

Equipment Needed

1. Sturdy cutting board for the pineapple and cukes
2. Sharp chef’s knife (a paring knife helps for fiddly bits if you got one)
3. Large mixing bowl to combine and toss the salad
4. Small bowl or jar plus a whisk or fork to make the dressing
5. Measuring spoons (tablespoon and 1/2 teaspoon handy)
6. Citrus reamer or handheld juicer for the limes
7. Paper towels and a plate or colander to drain and pat dry the fruit and cukes
8. Small dry skillet for toasting sesame seeds or peanuts, watch them so they dont burn
9. Salad servers, tongs, or a wide spatula to toss gently without mashing the pineapple

FAQ

Q: How long can I make this ahead? A: It's best eaten within 24 hours, after that it gets kinda soggy. You can keep it 48 hours in the fridge but textures and juices break down. For best results toss dressing in right before serving or store dressing separately.

Q: Can I use canned pineapple or other cucumbers? A: Yep. Canned pineapple works if you drain and rinse it well so it's not too sweet. English cucumbers are ideal cause fewer seeds, but Persian or Kirby cucumbers are fine if you scoop out the seedy center.

Q: How do I keep the salad from getting watery? A: Salt the cucumber lightly and let it sit 10 to 15 minutes, then pat dry with paper towels. Drain excess juice from the pineapple too, and add the dressing just before serving.

Q: How spicy is it and can I make it milder? A: With the jalapeño it’s mild to medium. Remove the seeds and membranes to cut heat, or leave the jalapeño out entirely. For more kick use a serrano or add red pepper flakes.

Q: Is this vegan and allergy friendly? A: The salad is naturally gluten free. For vegan swap honey for agave. If you're allergic to peanuts skip the nuts and use toasted sesame seeds or pumpkin seeds instead.

Q: What should I serve it with? A: It pairs great with grilled fish, shrimp or chicken, on tacos, over greens or with tortilla chips as a fresh salsa. Works as a bright side for heavy meals.

Pineapple Cucumber Salad – A Refreshing, Sweet & Savory Dish Recipe Substitutions and Variations

Pineapple: swap with ripe mango or diced peaches for the same sweet tropical vibe, same quantity works fine.
English cucumber: use jicama or Persian cucumber if you want extra crunch and fewer seeds, jicama benefits from an extra squeeze of lime so it wont taste bland.
Red onion: replace with thinly sliced shallot or chopped green onions for a milder bite, soak briefly in lime juice or cold water to calm the sharpness.
Cilantro: if you dont like cilantro try fresh mint or Thai basil, mint adds cooling freshness while basil gives a sweet peppery note, use about the same amount.

Pro Tips

1) Pat and drain the pineapple and cucumber really well before you mix everything. If either is extra juicy let them sit on paper towels a bit, then press gently; too much juice will make the whole salad soggy fast.

2) Seed the cucumbers with a spoon if you want less water, and soak the onion in cold water to tame the bite. Also slice things about the same size so every bite has a little pineapple, cucumber and onion, it just eats better that way.

3) Make the dressing light and taste as you go. Whisk half the dressing in, taste, then add more if needed. Reserve a tablespoon or two to toss in right before serving so the salad stays bright and crisp.

4) Add crunchy things at the last minute and dont toast nuts or seeds too long. Toasting brings big flavor but they can burn in a second, so watch them and cool them before sprinkling on top. If you need to prep ahead keep the components separate and combine close to serving time.

Pineapple Cucumber Salad – A Refreshing, Sweet & Savory Dish Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

156

kcal

Equipment: 1. Sturdy cutting board for the pineapple and cukes
2. Sharp chef’s knife (a paring knife helps for fiddly bits if you got one)
3. Large mixing bowl to combine and toss the salad
4. Small bowl or jar plus a whisk or fork to make the dressing
5. Measuring spoons (tablespoon and 1/2 teaspoon handy)
6. Citrus reamer or handheld juicer for the limes
7. Paper towels and a plate or colander to drain and pat dry the fruit and cukes
8. Small dry skillet for toasting sesame seeds or peanuts, watch them so they dont burn
9. Salad servers, tongs, or a wide spatula to toss gently without mashing the pineapple

Ingredients

Fresh pineapple, diced (about 3 cups or 1 small pineapple)
English cucumber, diced (2 medium, peeled if you want)
Red onion, thinly sliced (1 small or about 1/4 cup)
Fresh cilantro, chopped (1/4 cup packed)
Jalapeño, seeded and minced (1 small optional)
Lime juice (from 2 limes, about 3 tablespoons)
Honey or agave syrup (1 tablespoon)
Extra virgin olive oil (1 tablespoon)
Salt (1/2 teaspoon)
Freshly ground black pepper (1/4 teaspoon)
Toasted sesame seeds or chopped roasted peanuts (1 tablespoon optional)

Directions

Core and dice the fresh pineapple into roughly 1/2 inch cubes (about 3 cups), spread on paper towels and let drain a few minutes so it wont water down the salad.
Dice 2 medium English cucumbers (peel if you want), if they look extra watery sprinkle a little salt on them and let sit 10 minutes, then pat dry.
Thinly slice the red onion and soak in cold water 5 minutes to mellow the bite, then drain and pat.
Chop about 1/4 cup packed cilantro and seed and mince the jalapeño if using, adjust heat to taste.
Make the dressing: whisk the juice of 2 limes (about 3 tbsp) with 1 tbsp honey or agave, 1 tbsp extra virgin olive oil, 1/2 tsp salt and 1/4 tsp freshly ground black pepper; taste and tweak.
Optional: toast 1 tbsp sesame seeds or lightly toast chopped roasted peanuts in a dry skillet until fragrant, watch closely so they dont burn.
In a large bowl combine pineapple, cucumber, red onion, cilantro and jalapeño.
Pour the dressing over the bowl and gently toss to coat everything, be careful not to mash the pineapple.
Scatter the toasted sesame seeds or chopped peanuts on top, give it one more quick taste and add a pinch more salt or squeeze more lime if it needs brightness.
Chill 10 to 15 minutes to let flavors meld, then serve; best within a few hours because the pineapple will release more juice over time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.