Cucumber and Pineapple Salad
Cucumber and Pineapple Salad is a super easy recipe with fresh, summery flavors. If you start off with chopped pineapple instead of chopping up your own, you can whip this tasty salad up in just 10 minutes. It’s fresh, light and delicious, and works well for a picnic, potluck or side salad for grilled meat or fish.
Save This Post!
We'll email this post to you, so you can come back to it later!
This colorful cucumber pineapple salad has crisp cucumber slices and juicy pineapple chunks coated with a honey-lime dressing. It’s a tasty option for the summer months.
If you have pineapple left, use it in Tropical Fruit Salad or blend it into Pineapple Aqua Fresca. Extra cilantro and lime can go into this delicious and creamy Cilantro Lime Sauce. And Cucumber Dill Salad is another crisp, summer side salad idea I like to make often.
Why You’ll Love It
- Ready in about 10 minutes: Prepared fresh pineapple cuts down the chopping time, so the salad is quick to put together.
- No cooking needed: Everything is mixed in a bowl, which makes this especially handy during hot weather when you don’t want to cook anything.
- Great flavors and textures: Cucumber slices offer a clean crunch with the juicy pineapple chunks. The contrasting sweet and savory flavors and soft and crisp textures make this a very satisfying salad.
- Easy to scale up: Double the ingredients if you’re making it for a BBQ, picnic or potluck, or triple it if you’re feeding a crowd.
- Suitable for various diets: This salad is naturally vegetarian, gluten-free and dairy-free, and can be made vegan with one simple ingredient swap.
Cucumber Pineapple Salad Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Cucumber: If you’re using a thin-skinned cucumber, it can be left unpeeled for extra crunch and color.
- Fresh pineapple: Ripe pineapple supplies the sweetness and juicy texture in this salad. If you chop your own, the prep time will be longer. I usually grab chopped fresh pineapple from the grocery store when I make this easy salad.
- Red onion: Thin slices of onion balance the pineapple’s sweetness.
- Fresh lime juice: This is the tart base for the dressing. Squeeze your own instead of using bottled, for a fresher flavor.
- Honey: Softens the acidity of the lime juice.
- Olive oil: This helps the dressing coat the cucumber and pineapple. I used extra-virgin olive oil, but you can use regular if that’s what you have on hand.
- Fresh cilantro: An optional extra that adds a fragrant finish.
Substitutions and Variations
- Use canned pineapple: Drain canned pineapple chunks thoroughly. Extra juice can make the dressing watery.
- Make it vegan-friendly: Use maple syrup in place of honey.
- Different herbs: Chopped mint would be a good choice if cilantro isn’t for you.
- Skip the onion: Leave it out for a milder flavor.
- Add some heat: Fold in finely chopped jalapeno or a pinch of red pepper flakes.
How to Make Cucumber and Pineapple Salad
STEP 1. Add the cucumber slices, pineapple chunks and red onion to a bowl.
STEP 2. Whisk the lime juice, honey, olive oil, salt and black pepper together.
STEP 3. Pour the dressing onto the salad and toss gently.
STEP 4. Fold in the chopped cilantro if using. Serve with lime slices or wedges, if liked.
Top Tips
- Slice the onion thinly: I always keep the onion slices as thin as possible because thick strips would dominate the flavor. A mandoline slicer is a great tool to ensure you get nice thin slices.
- Choose ripe pineapple: Pineapple with a little give near the base will have a juicier texture and sweeter flavor.
- Whisk the dressing thoroughly: Make sure the honey has dissolved into the lime juice before pouring the dressing onto the salad.
- Serve soon after mixing: Cucumber releases liquid as it rests, so the texture of this salad is best during the first few hours.
How to Store
- Refrigerator: Store leftover salad in a sealed container in the refrigerator for up to 2 days. More liquid will collect at the bottom of the container over time.
- Freezing: Don’t freeze this salad. Thawed cucumber softens and releases too much water.
Serving Suggestions
Enjoy pineapple cucumber salad chilled, with Grilled Chicken Tenders, Garlic Butter Shrimp or Citrus Salmon. It would also be delicious paired with Sheet Pan Shrimp Tacos or Grilled Buffalo Chicken for a fresh and summery meal.
Pineapple Cucumber Salad FAQs
I recommend leaving the skin on if the cucumber has thin skin. You can peel it if the skin is thick, bitter or you just prefer your cucumber peeled.
Cucumber and pineapple release juice after they’re mixed with the dressing. Scoop the salad with a slotted spoon if extra liquid collects in the bowl.
You can prepare it a few hours ahead, but the cucumber’s going to release more liquid as it rests. Keep it chilled and give it a gentle stir before serving.
Cucumber and Pineapple Salad
Ingredients
- 1 large cucumber thinly sliced
- 1 tablespoon extra-virgin olive oil
- 2 cups fresh pineapple cut into bite-size chunks
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- ¼ small red onion thinly sliced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Optional
- 2 tablespoons fresh cilantro chopped
- 1 lime cut into wedges or slices
Instructions
- Toss the red onion with the sliced cucumber and pineapple in a large mixing bowl.
- Whisk the honey with the lime juice, olive oil, salt and black pepper in a small mixing bowl.
- Pour the dressing over the cucumber mixture, then toss gently to coat evenly.
- Add chopped cilantro if using and toss gently to distribute.
- Garnish with lime wedges or slices if liked.
Notes
- Cut bite-size pineapple chunks: I find that smaller chunks are easier to scoop with the cucumber slices.
- Use a wide bowl: A wide bowl leaves enough room to toss the salad gently.
- Add cilantro shortly before serving: Fresh cilantro can darken and soften if it’s left in the dressed salad for too long. Fold it in shortly before serving if you want it to look fresher.
Nutrition Information
Hungry for more?
Follow me on Pinterest and make sure to comment below!
