Pineapple Cucumber Salad is that bright, juicy, crunchy bowl you reach for when dinner feels heavy or the day is too hot to cook. Maybe you’ve got a lonely cucumber in the crisper and a pineapple that’s almost ready, and you’re not in the mood for anything fussy. Same. That’s why I keep this simple salad in my back pocket. It’s light, sweet, tangy, and a little cool on the tongue. The best part is you can throw it together in minutes and it makes everything on your plate taste fresher. Even my kids will snack on it straight from the bowl. 
Why You’ll Love This Pineapple Cucumber Salad Recipe
This is one of those dishes that looks fancy and tastes like summer, but it’s incredibly easy. You get that sweet burst from pineapple, a clean crunch from cucumber, and a zippy lime dressing that wakes it all up. It’s the salad I bring to barbecues when I need something colorful that won’t wilt or get boring after two bites.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Pineapple Cucumber Salad is a keeper: crowd-pleasing with no weird tricks. Pineapple Cucumber Salad is that bright, juicy, crunchy bowl you reach for when dinner feels heavy or the day is too hot to cook. Maybe you’ve…
It also plays well with others. Grilled chicken, tacos, burgers, sticky ribs, shrimp skewers, even a simple bowl of rice. It slides right onto the table and balances everything. If you love no-stress sides with big flavor, you’ll love this one.
Want more cool and fresh ideas? Try my easy twist on a caprese with cucumbers right here: Fresh and Easy Cucumber Caprese Salad. Or browse the full lineup of bright bowls in the salads collection for more inspiration.
“I took this to a family cookout and it vanished in 10 minutes. People asked for the recipe before the plates were cleared. It’s that good, and it’s so simple.”
Ingredients You’ll Need
- 3 cups fresh pineapple chunks, bite size (canned works if drained well)
- 2 English cucumbers or 5 to 6 Persian cucumbers, thinly sliced into half moons
- 1/4 small red onion, very thinly sliced
- 1/4 cup chopped fresh cilantro or mint (or mix both)
- 1 small jalapeño, seeded and minced (optional for gentle heat)
- 2 to 3 tablespoons fresh lime juice
- 1 tablespoon honey or sugar, to taste
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 1 tablespoon olive oil (optional, for a silkier dressing)
If you’ve got a pineapple that’s not as sweet as you hoped, the honey will help. If it’s super sweet, you can skip the honey entirely and lean on the lime. I’ve also tossed in toasted coconut or chopped cashews for a little crunch and it’s a great move.
Got extra pineapple? Save a few rings for dessert and throw them on the grill. I love this quick treat when I’m already grilling: deliciously grilled pineapple.
How to Make Pineapple Cucumber Salad
You’re a quick chop and a whisk away from a bowl of sunshine. No fancy tools, no hard steps. Just keep the cuts consistent so every bite feels balanced.
Prep the produce
Slice the cucumbers into thin half moons. If you’re using standard cucumbers, peel and scrape out the seeds so the salad doesn’t get watery. Chop the pineapple into small chunks so it’s easy to eat with a fork. Thinly slice the red onion and rinse it under cold water if you want a milder bite. Chop your herbs and mince the jalapeño if you’re using it.
Mix the dressing
In a small bowl, whisk together lime juice, honey, vinegar, salt, and pepper. Add the red pepper flakes if you like a little tickle of heat. If you want a rounder feel, whisk in the olive oil. Taste and adjust the sweetness or acidity. You’re aiming for bright and balanced, with a gentle tang and a hint of sweetness.
Toss and chill
In a large bowl, add the pineapple, cucumbers, onion, herbs, and jalapeño. Pour the dressing over and toss until everything is coated. Let it chill for at least 15 to 20 minutes so the flavors can get to know each other. If you have the time, 45 minutes in the fridge makes it even better.
Serving a crowd? Double the amounts, but keep the dressing on the side until 30 minutes before serving. If you’re mixing drinks, this pairs perfectly with a crisp, garden-fresh sipper like this Basil Cucumber Gin Cooler. It’s a refreshing combo that feels like a mini vacation.
Tips for the Best Pineapple Cucumber Salad
- Salt the cucumbers lightly if you’re using standard ones. Toss with a pinch of salt and let them sit for 10 minutes, then pat dry. This keeps the salad from watering out.
- Use ripe pineapple. It should smell sweet at the base and give slightly when you press. If it’s bland, add a little extra lime and honey.
- Chill time matters. Even 20 minutes in the fridge makes a difference. The dressing soaks in and everything brightens up.
- Slice thin. Thin onion and cucumber mean every bite feels balanced, not overwhelming.
- Add herbs last. If you’re making this ahead, stir in fresh herbs right before serving to keep the flavor bright and the leaves green.
If you’re on a salad kick, you might also enjoy this cool and creamy favorite: Fresh and Easy Cucumber Caprese Salad. It’s simple, clean, and perfect next to pasta or grilled meats.
Variations and Add-Ins
Make it your own
There’s no one right way to make this. Swap herbs, play with spice, or turn it into a light lunch by adding protein. Here are some easy ideas that work every time:
For a tropical twist, toss in diced mango or a handful of toasted coconut flakes. Want a creamy edge? Add crumbled feta or tiny mozzarella pearls. Craving crunch? Chopped roasted cashews or peanuts bring it. If you love spice, a few thin slices of fresh serrano wake things up fast.
You can also turn the salad into a complete meal by folding in chilled shrimp, rotisserie chicken, or even flakes of baked salmon. If you love discovering new sides to serve with it, the whole salads collection is packed with ideas for any mood and season.
Common Questions
Can I use canned pineapple? Yes. Drain it very well and pat dry so the salad doesn’t get soggy. Fresh has better texture, but canned works in a pinch.
How long does it keep? It’s best the day it’s made, but leftovers keep in the fridge for about 2 days. Stir before serving and refresh with a squeeze of lime.
Can I make Pineapple Cucumber Salad ahead of time? Yes. Prep everything and mix the dressing, but keep them separate. Toss 30 minutes before serving for the crispest texture.
What can I use instead of cilantro? Mint is amazing here. You can also use basil or a mix of herbs. They all play nicely with pineapple.
Is it spicy? Only if you want it to be. Skip the jalapeño and red pepper flakes for a no-heat version, or add more for a kick.
A fresh finish for your table
I love how something this simple can feel special. A little chopping, a quick whisk, and you get a bright bowl that makes the whole meal lighter and happier. If you want to compare notes or try another take, I found two great spins worth checking out: this version from Mom On Timeout and a speedy approach from Miss in the Kitchen. However you tweak it, this Pineapple Cucumber Salad is a keeper. I hope it becomes one of your go-to sides too.
Pineapple Cucumber Salad
Ingredients
Method
- Slice the cucumbers into thin half moons. If using standard cucumbers, peel and scrape out the seeds.
- Chop the pineapple into small chunks.
- Thinly slice the red onion and rinse under cold water if you want a milder taste.
- Chop the herbs and mince the jalapeño if using.
- In a small bowl, whisk together the lime juice, honey, vinegar, salt, and pepper.
- Add red pepper flakes if desired, and whisk in olive oil if you prefer a rounder dressing.
- Taste and adjust sweetness or acidity.
- In a large bowl, combine the pineapple, cucumbers, onion, herbs, and jalapeño.
- Pour the dressing over and toss until coated.
- Let chill for at least 15 to 20 minutes before serving.
