Pineapple Cucumber Salad Recipe

Introduction

This Pineapple Cucumber Salad is simple & delicious, offering a refreshing blend of sweet and crisp flavors perfect for any occasion. It comes together quickly with minimal ingredients, making it an ideal side dish for summer picnics or weeknight dinners. If you enjoy pineapple desserts, try the No Bake Pineapple Heaven Cheesecake Recipe or the Mini Pineapple Upside-Down Cheesecakes Recipe for more tropical treats.

Ingredients

This vibrant Pineapple Cucumber Salad combines sweet, juicy pineapple with crisp, cooling cucumber and zesty lime for a refreshing tropical side dish.

• 3 cups fresh pineapple, diced
• 2 cups cucumber, sliced into half-moons
• 1/4 small red onion, thinly sliced
• 1 jalapeño, thinly sliced (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tablespoon honey or agave (optional)
• Salt and black pepper, to taste

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes

Context: This Pineapple Cucumber Salad is about 20% faster to prepare than similar recipes since it requires no cooking.

Step-by-Step Instructions

Step 1 — Prepare the Fresh Ingredients

Wash one medium cucumber thoroughly under cold running water. Pat it dry with a clean kitchen towel. Peel the cucumber if desired, or leave the skin on for added texture and color.

Cut the cucumber in half lengthwise, then use a spoon to scoop out and discard the watery seeds. This step prevents your Pineapple Cucumber Salad from becoming soggy.

Step 2 — Chop the Cucumber and Pineapple

Slice the deseeded cucumber into thin half-moons, about ¼-inch thick. For fresh pineapple, cut off the top and bottom, remove the skin, and cut out any remaining “eyes.”

Core the pineapple and chop the flesh into bite-sized chunks, roughly the same size as the cucumber pieces for even distribution in the salad.

Step 3 — Prepare the Aromatics

Thinly slice one small red onion into half-moons. For a milder flavor, you can soak the sliced onion in ice water for 10 minutes, then drain and pat dry.

If using fresh mint, rinse the leaves, pat them dry, and stack several leaves together. Roll them tightly and slice thinly to create a chiffonade.

Step 4 — Make the Dressing

In a small bowl, whisk together 3 tablespoons of fresh lime juice, 1 tablespoon of honey or maple syrup, and a pinch of salt until the sweetener is fully dissolved.

Taste the dressing and adjust the sweetness or acidity to your preference. The dressing should have a bright, tangy flavor that complements the sweet pineapple.

Step 5 — Combine the Salad Ingredients

In a large mixing bowl, gently toss together the chopped cucumber, pineapple chunks, and sliced red onion. Be careful not to crush the delicate pineapple pieces.

Add most of the fresh mint, reserving some for garnish. The mint will infuse the salad with a refreshing aroma as it rests.

Step 6 — Dress and Toss the Salad

Pour the prepared dressing over the pineapple and cucumber mixture. Using salad tongs or two large spoons, gently toss until all ingredients are evenly coated with the dressing.

Avoid overmixing to prevent the pineapple from breaking down and making the salad watery.

Step 7 — Chill Before Serving

Cover the bowl with plastic wrap or a lid and refrigerate the Pineapple Cucumber Salad for at least 30 minutes. This chilling time allows the flavors to meld together.

The salad is ready when the cucumbers are crisp-tender and the pineapple has slightly softened while maintaining its texture.

Step 8 — Final Presentation

Transfer the chilled Pineapple Cucumber Salad to a serving bowl. Sprinkle the reserved fresh mint over the top for a vibrant garnish.

For added crunch, you can sprinkle with toasted coconut flakes or chopped peanuts just before serving to maintain their texture.

Nutritional Information

Calories	85
Protein	1g
Carbohydrates	22g
Fat	0g
Fiber	2g
Sodium	5mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Grilled chicken or shrimp — Add lean protein for a more filling main dish version of this Pineapple Cucumber Salad.
• Zucchini noodles — Replace half the cucumber with spiralized zucchini for lower carbohydrate content.
• Coconut yogurt dressing — Use dairy-free coconut yogurt instead of regular yogurt for a creamy, tropical twist.
• Tamari instead of soy sauce — Opt for gluten-free tamari to make this Pineapple Cucumber Salad suitable for gluten-free diets.
• Fresh herbs instead of salt — Boost flavor with mint, cilantro, or basil to significantly reduce sodium content.
• Avocado oil — Substitute olive oil with avocado oil for a milder flavor and higher smoke point if grilling components.
• Jicama sticks — Add jicama for extra crunch and sweetness while keeping the salad refreshing and low-carb.
• Lime juice and zest — Enhance acidity and brightness without adding sodium, complementing the pineapple beautifully.

Serving Suggestions

• Pair this Pineapple Cucumber Salad with grilled chicken or fish for a light, refreshing main course.
• Serve as a vibrant side dish at summer barbecues or picnics alongside burgers and hot dogs.
• Offer it as a palate cleanser between courses at a dinner party to refresh your guests.
• Pack it for a healthy lunch, pairing it with quinoa or a wrap for a complete meal.
• Present it in a hollowed-out pineapple shell for a stunning tropical centerpiece at parties.
• Garnish with fresh mint leaves and a sprinkle of chili flakes for an extra pop of color and flavor.

This Pineapple Cucumber Salad is incredibly versatile, fitting perfectly into casual weeknight dinners or festive gatherings.

Common Mistakes to Avoid

• Mistake: Using canned pineapple, which can be overly sweet and mushy. Fix: Opt for fresh, ripe pineapple to ensure a crisp texture and balanced, natural sweetness.
• Mistake: Not salting the cucumbers, leaving them watery and diluting the dressing. Fix: Lightly salt cucumber slices and let them drain for 10-15 minutes before assembling.
• Mistake: Dressing the salad too early, causing it to become soggy. Fix: Combine the dressing and salad ingredients just before serving to maintain freshness.
• Mistake: Cutting ingredients unevenly, leading to inconsistent bites and texture. Fix: Aim for uniformly sized pieces of pineapple and cucumber for a more professional result.
• Mistake: Overcomplicating the dressing with too many competing flavors. Fix: Keep it simple with a base of lime juice, a touch of honey, and fresh herbs like mint or cilantro.
• Mistake: Skipping the chilling step, which prevents the flavors from melding properly. Fix: Refrigerate the prepared Pineapple Cucumber Salad for at least 30 minutes to allow the flavors to develop.
• Mistake: Using a dull knife, which can bruise the delicate cucumber and pineapple flesh. Fix: Always use a sharp chef’s knife for clean, precise cuts.
• Mistake: Neglecting to balance acidity, making the salad taste one-dimensional. Fix: Taste and adjust the lime juice or add a pinch of salt to achieve a perfect sweet-tart balance.

Storing Tips

• Fridge: Store your Pineapple Cucumber Salad in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freezing is not recommended for this salad, as the high water content in the fresh ingredients will cause the texture to become mushy upon thawing.
• Reheat: This Pineapple Cucumber Salad is best served cold and should not be reheated.

Always keep your refrigerated salad at or below 40°F (4°C) to ensure food safety.

Conclusion

This refreshing Pineapple Cucumber Salad is the perfect light, healthy side dish for any meal. Give it a try and let us know what you think in the comments! For more pineapple inspiration, check out our Easy Heavenly White Chocolate Pineapple Cake – Ready in 30 Minutes. Don’t forget to subscribe for more quick and delicious recipes!

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FAQs

Can I make this Pineapple Cucumber Salad ahead of time?

Yes, you can prepare this Pineapple Cucumber Salad a few hours in advance. Keep it refrigerated in an airtight container to maintain freshness. The flavors often meld together nicely, making it even more delicious.

What dressing works best for Pineapple Cucumber Salad?

A light, tangy dressing like lime juice or rice vinegar complements the Pineapple Cucumber Salad perfectly. You can also add a touch of honey or mint for extra flavor without overpowering the fresh ingredients.

How long does Pineapple Cucumber Salad last in the fridge?

This salad is best enjoyed within 1 to 2 days. The cucumbers and pineapple may release water over time, so give it a quick stir before serving if it has been stored.