Bright, crisp, and impossibly easy, this Pineapple Cucumber Salad balances sweet tropical fruit with cooling cucumber and a pop of lime. It’s the kind of dish that brightens weeknight dinners, pairs perfectly with grilled proteins, and disappears fast at summer potlucks. If you love pineapple-forward sides, you might also enjoy this Pineapple Casserole recipe for a warm, comforting pineapple twist.
Why you’ll love this dish
This salad is a study in contrasts: juicy pineapple, crunchy cucumber, sharp red onion, and an optional salty-sweet hit from feta. It’s fast to make and requires no cooking — ideal when you want something fresh without fuss. It’s great for:
- Light weeknight meals
- BBQs and potlucks (it travels well if chilled)
- A cooling side for spicy mains
“A friend brought this to a summer picnic and it stole the show — bright, refreshing, and just the right amount of heat.” — a quick review from a backyard potluck
How this recipe comes together
No complicated steps here. First, dice the pineapple and cucumber small enough for easy bites. Thinly slice the onion and jalapeño for texture and a touch of heat. Whisk a simple lime-honey-olive oil dressing, toss everything gently, and finish with cilantro and optional feta. You can serve immediately or let it rest in the fridge for 15–30 minutes so the flavors meld.
What you’ll need
- 2 cups fresh pineapple, diced (about half a medium pineapple) — look for golden, fragrant fruit.
- 1 large English cucumber, diced (or 2 Persian cucumbers) — English cucumbers are less seedy.
- ¼ small red onion, thinly sliced — soak in cold water 5 minutes if you want milder bite.
- ¼ cup fresh cilantro, chopped — parsley or mint works if you don’t love cilantro.
- 1 small jalapeño, thinly sliced (optional) — remove seeds for less heat.
- ¼ cup crumbled feta cheese (optional) — use vegan feta or omit for dairy-free.
- 2 tbsp fresh lime juice — about 1 large lime.
- 1 tbsp honey or maple syrup — maple keeps it vegan.
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional) — for extra heat
Notes: If fresh pineapple isn’t available, drain canned pineapple well and pat dry to reduce excess juice. For a completely sugar-free dressing, omit honey and rely on ripe pineapple for sweetness.
Step-by-step instructions
- Prepare the fruit and veg: Dice the pineapple into bite-sized pieces. Slice the cucumber into half-moons or small cubes. Thinly slice the red onion and jalapeño (remove seeds if you prefer mild). Chop the cilantro. Crumble the feta if using.
- Make the dressing: In a small bowl, whisk together lime juice, honey (or maple), olive oil, salt, black pepper, and red pepper flakes. Taste and adjust: add a pinch more salt if the pineapple is extra sweet.
- Combine main ingredients: In a large bowl, add pineapple, cucumber, red onion, cilantro, and jalapeño.
- Dress and toss: Drizzle the lime dressing over the salad and toss gently so everything is coated but not bruised.
- Finish: Sprinkle crumbled feta on top if using. Serve straight away or chill for 15–30 minutes to let flavors marry. Garnish with extra cilantro or an extra squeeze of lime before serving.
Best ways to enjoy it
This salad is superb with grilled chicken, fish tacos, or alongside spicy shrimp. For a party, serve it in a shallow bowl so guests can scoop easily. If you want a festive presentation for the holidays, pair it with a bright, themed salad like the Caprese salad Christmas tree for a contrasting flavor and color display. For a main-course twist, toss in cooked quinoa, black beans, and diced avocado to make it heartier.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 48 hours. Expect the pineapple to release some juice; give the salad a gentle toss before serving.
- Freezing: Not recommended — cucumbers and fresh pineapple become mushy when frozen.
- Make-ahead: You can prepare the dressing and chop ingredients up to a day ahead. Keep them separate and toss together just before serving to preserve texture.
Pro chef tips
- Cut uniform pieces: Aim for similar-sized dice so each bite has balanced flavors.
- Keep it crisp: Seeded Persian or English cucumbers stay firmer than regular slicing cucumbers. Pat cucumber dry after dicing to reduce watery dressing.
- Faster pineapple prep: Cut off top and bottom, slice away skin, then cut into quarters lengthwise and remove the core from each quarter before dicing.
- Balance flavors: If the pineapple is very sweet, add an extra splash of lime or a pinch more salt to sharpen the contrast.
- Chill on a tray: If you’re serving at a warm outdoor event, place the bowl on a shallow pan with ice under it to keep the salad cool without watering it down.
Creative twists
- Tropical boost: Add diced mango or papaya for more tropical notes.
- Creamy style: Fold in a couple of tablespoons of Greek yogurt or tahini for a creamier dressing.
- Herb swap: Use mint instead of cilantro for a mojito-like lift.
- Heat variation: Swap jalapeño for thin slices of serrano if you want more punch.
- Grain bowl: Turn it into a meal by adding cooked farro or quinoa and a can of rinsed black beans.
Common questions
Q: How long does this salad keep in the fridge?
A: Best eaten within 24–48 hours. Pineapple releases juice over time, which makes the cucumber less crisp the longer it sits.
Q: Can I make this vegan or dairy-free?
A: Yes. Omit the feta or use a plant-based feta alternative. Use maple syrup instead of honey for a fully vegan dish.
Q: Can I use canned pineapple instead of fresh?
A: You can, but drain it thoroughly and pat dry to avoid a soggy salad. Fresh pineapple has better texture and brighter flavor.
Q: Is it safe for kids?
A: Yes — remove jalapeño seeds to keep it mild, and replace cilantro with parsley if children dislike the herb’s flavor.
Q: Can I prepare this ahead for a party?
A: Chop ingredients and make the dressing a few hours ahead, but toss everything together no more than 30 minutes before serving for optimal texture.
Pineapple Cucumber Salad
Ingredients
Main Ingredients
- 2 cups fresh pineapple, diced (about half a medium pineapple) Look for golden, fragrant fruit.
- 1 large English cucumber, diced Or 2 Persian cucumbers, which are less seedy.
- ¼ small red onion, thinly sliced Soak in cold water 5 minutes for a milder bite.
- ¼ cup fresh cilantro, chopped Parsley or mint can be used as alternatives.
- 1 small jalapeño, thinly sliced (optional) Remove seeds for less heat.
- ¼ cup crumbled feta cheese (optional) Use vegan feta or omit for dairy-free.
Dressing
- 2 tbsp fresh lime juice About 1 large lime.
- 1 tbsp honey or maple syrup Maple keeps it vegan.
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional) For extra heat.
Instructions
Preparation
- Dice the pineapple into bite-sized pieces.
- Slice the cucumber into half-moons or small cubes.
- Thinly slice the red onion and jalapeño (remove seeds if you prefer mild).
- Chop the cilantro.
- Crumble the feta if using.
Make the Dressing
- In a small bowl, whisk together lime juice, honey (or maple), olive oil, salt, black pepper, and red pepper flakes.
- Taste and adjust by adding a pinch more salt if the pineapple is extra sweet.
Combine Ingredients
- In a large bowl, add pineapple, cucumber, red onion, cilantro, and jalapeño.
Dress and Toss
- Drizzle the lime dressing over the salad and toss gently to coat everything without bruising.
Finish
- Sprinkle crumbled feta on top if using.
- Serve straight away or chill for 15–30 minutes to let flavors marry.
- Garnish with extra cilantro or an extra squeeze of lime before serving.