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Refreshing Pineapple Cucumber Salad with lime, mint, and fresh ingredients.

Pineapple Cucumber Salad

A light, sweet, and tangy salad featuring fresh pineapple and crisp cucumbers, perfect for hot days or barbecues.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 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)
Dressing Ingredients
  • 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
  • a pinch red pepper flakes (optional)
  • 1 tablespoon olive oil (optional, for a silkier dressing)

Method
 

Prep the produce
  1. Slice the cucumbers into thin half moons. If using standard cucumbers, peel and scrape out the seeds.
  2. Chop the pineapple into small chunks.
  3. Thinly slice the red onion and rinse under cold water if you want a milder taste.
  4. Chop the herbs and mince the jalapeño if using.
Mix the dressing
  1. In a small bowl, whisk together the lime juice, honey, vinegar, salt, and pepper.
  2. Add red pepper flakes if desired, and whisk in olive oil if you prefer a rounder dressing.
  3. Taste and adjust sweetness or acidity.
Toss and chill
  1. In a large bowl, combine the pineapple, cucumbers, onion, herbs, and jalapeño.
  2. Pour the dressing over and toss until coated.
  3. Let chill for at least 15 to 20 minutes before serving.

Notes

For the best taste, use ripe pineapple and chill time matters. Add fresh herbs right before serving for brightness.