Refreshing and vibrant, this tropical Pineapple Cucumber Salad blends juicy sweetness with crisp crunch—perfect for hot days and light meals!
Why You’ll Love This Recipe
- Light and healthy: Naturally low in calories and full of hydrating ingredients.
- Quick to make: Just 10 minutes of prep, no cooking required.
- Versatile: Works as a side dish, light snack, or potluck favorite.
- Vegan-friendly: Easily adaptable by swapping or omitting honey.
- Flavor-packed: Sweet, sour, and a hint of heat from optional chili flakes.
Ingredients
2 cups fresh pineapple, chopped
1 large cucumber, thinly sliced
1/4 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
1 teaspoon honey or agave (optional)
1/4 teaspoon salt
1/4 teaspoon chili flakes (optional)
Directions
- In a large bowl, combine the chopped pineapple, sliced cucumber, and red onion.
- In a small bowl, whisk together lime juice, honey (if using), salt, and chili flakes.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle with chopped cilantro and toss once more.
- Chill for 10–15 minutes before serving for optimal flavor.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Calories: Approximately 70 kcal per serving
Variations
- Add avocado for a creamy texture and added healthy fats.
- Use mint instead of cilantro for a cooling twist.
- Swap lime for lemon juice for a slightly different citrus profile.
- Add protein like grilled shrimp or chickpeas to make it a light meal.
- Top with roasted peanuts or cashews for crunch and depth.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 2 days.
- Reheating: Not recommended. This salad is best served cold and fresh.
- Make-ahead tip: Prepare ingredients separately and combine just before serving.
FAQs
What type of cucumber works best for this salad?
English or Persian cucumbers are ideal because they have thin skins and fewer seeds, making them perfect for raw salads.
Can I use canned pineapple instead of fresh?
Yes, but make sure it’s packed in juice, not syrup, and drain it well to avoid sogginess.
Is this salad spicy?
Only if you add chili flakes. It’s completely optional and adjustable to your taste.
Can I make this ahead of time?
Yes, but for best results, add the dressing just before serving to keep everything crisp.
What’s a good substitute for cilantro?
Fresh mint or flat-leaf parsley works well if you’re not a fan of cilantro.
Is this recipe vegan?
It can be vegan if you use agave or omit the sweetener entirely.
How can I make this salad more filling?
Add a source of protein like grilled chicken, tofu, or beans for a heartier dish.
Will the salad get soggy in the fridge?
Yes, after a day or two it may lose its crunch. It’s best enjoyed fresh or within 24 hours.
Can I add other fruits?
Absolutely—try mango, watermelon, or papaya for a fruity twist.
Is this gluten-free?
Yes, all ingredients are naturally gluten-free.
Conclusion
Pineapple Cucumber Salad is the ultimate refreshing dish that’s quick to prepare, healthy, and bursting with flavor. With its tropical flair and easy customization, it’s a perfect addition to your summer meal lineup or as a light year-round side. Whether you’re enjoying it solo or serving it at a gathering, it delivers a vibrant, delicious experience every time.
Fresh & Flavorful Pairings (With a Touch of Butter)
Wrap up your meal with complementary dishes that enhance the bright tang of Pineapple Cucumber Salad. For more crunch and hydration, the Refreshing Cucumber Salad Recipe offers a cooling side. If you’re after something richer, the Grilled Chicken Avocado Salad Bowl brings creamy textures that balance fruity acidity beautifully. Craving sweet and buttery? The Banana Split Fluff Salad delivers that nostalgic, dessert-like touch. Or go tropical with the Fruit Salad with Honey Lime Dressing, which works wonderfully next to buttery grilled mains. And don’t overlook the earthy crunch of the Zesty Carrot Salad — it pairs well with dishes dressed in butter, or even a garlic herb ghee drizzle.
Print
Pineapple Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A crisp, refreshing salad featuring juicy pineapple, crunchy cucumber, and a zesty lime dressing—perfect for summer picnics or as a light side dish.
Ingredients
- 2 cups fresh pineapple, chopped
- 1 large cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon honey or agave (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon chili flakes (optional)
Instructions
- In a large bowl, combine the chopped pineapple, sliced cucumber, and red onion.
- In a small bowl, whisk together lime juice, honey (if using), salt, and chili flakes.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle with chopped cilantro and toss once more.
- Chill for 10–15 minutes before serving for the best flavor.
Notes
- For a spicier kick, increase the amount of chili flakes.
- Agave makes this recipe fully vegan.
- Best served chilled.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 9g
- Sodium: 150mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg