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Pineapple Cucumber Salad in a bamboo bowl
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Pineapple Cucumber Salad Recipe

This easy Pineapple Cucumber Salad is crisp, juicy, sweet and tangy with a refreshing pineapple vinaigrette. Made with fresh pineapple, cucumbers, herbs and optional feta, jalapeño and toasted nuts, it’s the perfect quick summer side dish for BBQs, cookouts, tacos, seafood and grilled chicken.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 4
Author: Kellie
Cost: $10

Equipment

  • chef's knife
  • cutting board
  • mixing bowl
  • 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

Calories: 214kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 338mg | Potassium: 417mg | Fiber: 3g | Sugar: 21g | Vitamin A: 377IU | Vitamin C: 70mg | Calcium: 109mg | Iron: 1mg