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This Pineapple Cucumber Salad is sweet, crisp, tangy and ridiculously refreshing. It’s made with juicy fresh pineapple, crunchy cucumber, herbs, red onion and a quick pineapple lime vinaigrette that pulls everything together in about 15 minutes. Serve it chilled with grilled chicken, fish, tacos, burgers or straight from the bowl with a fork.
Table of Contents
- Kellie’s Note Tropic Like It’s Hot
- Why You’ll Love My Pineapple Cucumber Salad
- Ingredients For Pineapple Cucumber Salad
- How to Make Pineapple Cucumber Salad
- How to Store Pineapple Cucumber Salad
- Kellie’s Tips for the Best Pineapple Cucumber Salad
- What to Serve with Pineapple Cucumber Salad
- Easy Variations
- Pineapple Cucumber Salad Recipe
- More Easy Summer Side Dish Recipes
Kellie’s Note
Tropic Like It’s Hot
I have a deep love for side dishes that look like you tried way harder than you actually did, and this Pineapple Cucumber Salad is exactly that kind of recipe. It’s colorful, bright, fresh and just a little unexpected, which is why it always disappears faster than I think it will.
This is the kind of thing I make when the weather gets warm and I want something that tastes like sunshine but doesn’t require turning on the oven. The pineapple is juicy and sweet, the cucumber is cool and crisp, the herbs make everything taste extra fresh, and the pineapple vinaigrette gives it that sweet-tangy zip that keeps you going back for another bite.
I’ve made a lot of cucumber salads over the years, but this one is my favorite when I want something simple that still feels special. It’s easy enough for a weeknight dinner and pretty enough for a backyard BBQ, potluck or summer party.
And bonus: this Pineapple Cucumber Salad recipe is quick.
Why You’ll Love My Pineapple Cucumber Salad
This is not your average cucumber salad. It’s fresh, fruity, crunchy, tangy and has just enough personality to stand out next to all the usual summer sides.
You’ll love it because:
- It’s fast. The whole thing comes together in about 15 minutes.
- It’s refreshing. Juicy pineapple and cool cucumber are basically summer in a bowl.
- It’s flexible. Keep it simple or add feta, cotija, jalapeño, nuts or extra herbs.
- It’s great for entertaining. The colors are gorgeous and it pairs with just about anything grilled.
- It has the best balance. Sweet pineapple, tangy lime, crisp cucumber, savory onion and fresh herbs all work together without one ingredient taking over.
- It’s light but still flavorful. No heavy dressing, no mayo, no fuss.
This Pineapple and Cucumber Salad is one of those easy recipes that feels fresh and fun without much effort. My favorite kind of summer cooking.
Ingredients For Pineapple Cucumber Salad
Here’s what you’ll need for this easy Cucumber Pineapple Salad. Measurements are in the recipe card below.
- Fresh Pineapple — Juicy, sweet and a little tangy. Fresh is best, but canned pineapple packed in juice or thawed frozen pineapple works, too.
- Cucumbers — English cucumbers are crisp and easy because there’s no peeling needed. Persian cucumbers work well, or use peeled, seeded regular cucumbers.
- Red Onion — Adds a savory bite to balance the sweet pineapple. Swap in shallots or green onions for a milder flavor.
- Fresh Herbs — Cilantro keeps it bright and zippy, while mint makes it extra refreshing. Parsley or basil can be used instead.
- Jalapeño — Optional, but great for a little heat. Skip it for a mild salad or use serrano for more spice.
- Feta or Cotija — Adds a salty, creamy finish. Goat cheese works, too, or leave it out for a dairy-free salad.
- Toasted Nuts — Cashews or macadamia nuts add crunch. Almonds, pistachios or pepitas are great swaps.
- Pineapple Vinaigrette — Made with pineapple juice, lime juice, vinegar, honey, oil, Dijon and seasonings. Use orange juice, lemon juice, maple syrup, agave or apple cider vinegar as easy swaps.
- Seasonings — Kosher salt, black pepper and optional red pepper flakes make everything pop. Sea salt works, and you can skip the red pepper flakes to keep it mild.
How to Make Pineapple Cucumber Salad
This Pineapple Cucumber Salad recipe is super simple, but a few little steps make it taste restaurant-worthy.
- Make the vinaigrette. Whisk together the pineapple juice, lime juice, vinegar, honey, Dijon, salt, pepper and red pepper flakes. Slowly whisk in the oil until the dressing looks lightly glossy and smooth.
- Prep the salad ingredients. Add the pineapple, cucumbers, red onion, herbs and jalapeño to a large bowl. You want bite-sized pieces so every forkful has a little crunch, sweetness and freshness.
- Dress the salad. Pour the pineapple vinaigrette over the top and toss gently. The cucumbers should look lightly coated, not swimming in dressing.
- Finish it off. Add feta or cotija and toasted nuts, if using. Give it one more gentle toss or sprinkle them over the top for a prettier presentation.
- Chill briefly or serve right away. This salad is delicious immediately, but 15 to 30 minutes in the fridge makes it even cooler and more refreshing.
That’s it. No complicated prep, no cooking, no waiting around for hours. Just a fresh, crunchy, juicy salad that tastes like summer.
How to Store Pineapple Cucumber Salad
Pineapple Cucumber Salad is best served the day it’s made because cucumbers naturally release water as they sit. That said, leftovers are still delicious.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For the best make-ahead option, prep the pineapple, cucumber, onion, herbs and dressing separately. Store everything in the fridge and toss it together right before serving.
- If you already dressed the salad and it releases extra liquid, just give it a quick toss before serving. You can also use a slotted spoon if needed.
- Wait to add feta, cotija or toasted nuts until just before serving so they keep their texture.
Kellie’s Tips for the Best Pineapple Cucumber Salad
- Use fresh pineapple when you can. It has the best texture and flavor, and it makes the salad taste extra bright.
- Cut everything into similar-sized pieces. This makes the salad easier to eat and gives you a little bit of everything in each bite.
- Don’t overdress it. Start with enough vinaigrette to lightly coat the salad, then add more if needed.
- Chill it briefly. Even 15 minutes in the fridge makes this salad taste extra crisp and refreshing.
- Add cheese and nuts at the end. This keeps the cheese from getting too soft and the nuts from losing their crunch.
- Taste before serving. Pineapple varies in sweetness, so you may want a little more lime, salt or honey to balance everything.
- Make it spicy or keep it mellow. Jalapeño and red pepper flakes are totally optional, so adjust the heat to fit your crowd.
What to Serve with Pineapple Cucumber Salad
This Pineapple and Cucumber Salad is one of my favorite summer side dishes because it goes with just about everything. It’s especially great with smoky, spicy or grilled foods because the cool cucumber and sweet pineapple balance everything out.
Serve it with:
- Grilled Spatchcock chicken
- Crispy Air Fryer Salmon
- Pulled pork sandwiches
- Crack Burgers
- Turkey burgers
- Grilled ribeye steak
- Pork Carnitas
- Teriyaki chicken
- Tortilla chips, as a chunky salsa-style dip
It’s also a great side for potlucks, picnics and backyard cookouts because it’s fresh, colorful and easy to scale up.
Easy Variations
- Make it creamy: Add avocado right before serving.
- Make it spicy: Add extra jalapeño, serrano pepper or a pinch more red pepper flakes.
- Make it extra herby: Use both mint and cilantro.
- Make it heartier: Add cooked shrimp or grilled chicken and serve it as a light lunch.
- Make it dairy-free: Skip the feta or cotija.
- Make it crunchier: Add toasted cashews, macadamia nuts, almonds or pepitas.
- Make it more salsa-like: Dice everything smaller and serve it with tortilla chips.
Pineapple Cucumber Salad Recipe
Equipment
- chef's knife
- cutting board
- spatula
- whisk
- measuring cup
- measuring spoons
Ingredients
For the Salad:
- 3 cups fresh pineapple, diced
- 2 English cucumbers, thinly sliced or chopped
- 1/4 cup red onion, very thinly sliced
- 1/3 cup fresh cilantro or mint, chopped
- 1 small jalapeño, seeded and finely minced, optional
- 1/3 cup crumbled feta or cotija, optional
- 1/4 cup toasted cashews or macadamia nuts, optional
For the Pineapple Vinaigrette:
- 1/4 cup pineapple juice
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar or white wine vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil or avocado oil
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Pinch of red pepper flakes, optional
Instructions
- In a small bowl or jar, whisk together the pineapple juice, lime juice, vinegar, honey, Dijon mustard, salt, pepper and red pepper flakes. Slowly whisk in the oil until lightly emulsified.
- Add the pineapple, cucumbers, red onion, herbs and jalapeño to a large bowl.
- Pour the pineapple vinaigrette over the salad and toss gently to coat.
- Top with feta or cotija and toasted nuts, if using. Serve immediately or chill for 15 to 30 minutes for a colder, more refreshing salad.
Notes
- For the best texture, use fresh pineapple and English cucumbers since they stay crisp and sweet.
- If making this ahead, store the vinaigrette separately and toss the salad just before serving.
- Add the feta, cotija and toasted nuts right before serving so they keep their texture.
- For a mild salad, skip the jalapeño and red pepper flakes.
- Canned pineapple can be used in a pinch, but drain it well before adding it to the salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the cucumbers will soften as they sit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, but fresh pineapple is best. If you use canned pineapple, choose pineapple packed in juice instead of syrup and drain it very well before adding it to the salad.
Yes, but for the best texture, store the dressing separately and toss the salad shortly before serving. If you’re taking it to a party, prep everything ahead and dress it when you arrive.
It’s best the same day, but leftovers can be stored in the refrigerator for up to 2 days. The cucumbers will soften a bit as they sit.
Only if you want it to be. The jalapeño and red pepper flakes are optional, so you can leave them out for a mild version.
Yes! Avocado is delicious in this salad. Add it right before serving so it stays fresh and doesn’t brown.
Absolutely. Dice the pineapple and cucumber smaller and serve it with tortilla chips. It’s so good with salty chips and a cold drink.
More Easy Summer Side Dish Recipes
If you love this easy Pineapple Cucumber Salad, try a few more fresh summer sides:
