I still remember the first time I made this Pineapple Cucumber Salad. It was a hot summer afternoon, and I was searching for something light, fresh, and a bit different from the usual leafy greens. With some ripe pineapple on hand and a few cucumbers from the garden, I decided to toss them together—and what happened next was pure magic. Since then, it has become a staple on my summer table, especially during family picnics and light lunch gatherings.
Why will you love this Pineapple Cucumber Salad? First of all, it bursts with vibrant colors and flavors. The juicy pineapple provides natural sweetness. The crisp cucumber adds a refreshing crunch. Combined with a simple lime-honey dressing, each bite is zesty and satisfying. When you add a touch of jalapeño, it turns into a spicy-sweet combination that’s absolutely addictive. And if you’re a fan of contrast in texture, the optional feta cheese gives it a slightly creamy and salty finish that elevates the entire dish.
Moreover, this salad is incredibly versatile. You can serve it as a light side dish at a BBQ, a refreshing starter for a brunch, or even a healthy snack on a sunny afternoon. Want it dairy-free? Just skip the feta. Need it mild? Leave out the jalapeño. The ingredients are easy to adjust based on your taste preferences or dietary needs.
Another reason I love this recipe—it’s budget-friendly. Pineapple and cucumber are usually affordable and widely available. You won’t need any fancy ingredients or hard-to-find spices. Everything comes together with simple pantry staples like lime juice, honey, olive oil, salt, and pepper.
Let’s talk about the ingredients you’ll need. For the salad base, grab 2 cups of diced fresh pineapple and one large English cucumber. Add a quarter of a small red onion, thinly sliced, and a handful of fresh cilantro. If you enjoy some heat, a few slices of jalapeño will do the trick. Want to take it a step further? Sprinkle in 1/4 cup of crumbled feta for a salty kick.
For the dressing, it’s all about balance. Mix 2 tablespoons of fresh lime juice with 1 tablespoon of honey or maple syrup. Add 1 tablespoon of olive oil, half a teaspoon of salt, a pinch of black pepper, and some red pepper flakes if you’re in the mood for spice.
Making this Pineapple Cucumber Salad couldn’t be easier. It’s the kind of recipe that looks impressive but takes very little time or effort. That’s exactly why it’s one of my go-to choices when I need something fresh and fast.
Step-by-Step Instructions for Making the Salad
Step 1: Prepare the Fresh Ingredients
Start by dicing the pineapple into bite-sized chunks. I prefer using fresh pineapple because the flavor is naturally sweet and juicy. Then take one large English cucumber—or two Persian cucumbers—and dice them as well. Make sure the pieces are similar in size to the pineapple so every bite has a good balance.
Next, thinly slice a quarter of a small red onion. This adds a little bite and color to the salad. Chop a quarter cup of fresh cilantro for a vibrant, herbal note. If you like a bit of heat, slice a small jalapeño into thin rings. Leave the seeds in for more spice, or remove them if you prefer it mild. Finally, crumble the feta cheese if you’re using it. Set everything aside in small bowls.
Step 2: Make the Lime Dressing
In a small bowl, add 2 tablespoons of freshly squeezed lime juice. Then mix in 1 tablespoon of honey or maple syrup, depending on your preference. Next, pour in 1 tablespoon of olive oil and sprinkle in half a teaspoon of salt. Add 1/4 teaspoon of black pepper. If you enjoy a little heat, stir in 1/2 teaspoon of red pepper flakes.
Whisk the dressing ingredients together until the honey dissolves and the mixture is smooth. This simple dressing brings everything together with a tangy and slightly sweet flavor that pairs beautifully with the juicy fruit and crunchy veggies.
Step 3: Toss the Salad
In a large mixing bowl, combine the diced pineapple, cucumber, sliced red onion, cilantro, and jalapeño. Drizzle the prepared dressing over the top. Gently toss the ingredients together using a large spoon or your hands. Be careful not to mash the pineapple; just mix lightly until everything is evenly coated.
Step 4: Add the Final Touches
Once everything is combined, it’s time to serve. Sprinkle the crumbled feta cheese over the top if you’re using it. You can serve the salad right away, or chill it for 15 to 30 minutes to let the flavors develop even more.
Quick and Easy, Yet Full of Flavor
This recipe truly shines in its simplicity. You can prepare it in just 15 minutes, and it doesn’t require any cooking or special equipment. It’s ideal for hot days when you want something light but satisfying. Because of its bright flavor profile, it pairs well with grilled meats, sandwiches, or even spicy dishes.
Customizable for Every Taste
Another great thing about this salad is how easy it is to customize. Not a fan of feta? Skip it. Want it vegan? Use maple syrup and vegan cheese—or leave the cheese out entirely. Prefer it without spice? Leave out the jalapeño and red pepper flakes. You can also add ingredients like avocado, red bell pepper, or even grilled chicken to make it more filling.
Perfect for Sharing
Whenever I bring this dish to a potluck or picnic, it’s always the first to disappear. It’s colorful, refreshing, and a bit unexpected. People are surprised by how well the sweet and savory elements work together. Whether you’re feeding family, friends, or guests, it’s a recipe that never fails to please.
Frequently Asked Questions (FAQs)
Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple in a pinch. However, fresh pineapple offers a firmer texture and a brighter, more natural flavor. If using canned, make sure it’s packed in juice—not syrup—and drain it well before adding to the salad.
How far in advance can I make this salad?
You can prepare the salad up to 4 hours ahead. For best texture, store the chopped ingredients and dressing separately, then toss them together just before serving. This keeps everything fresh and crisp.
Is there a substitute for cilantro?
If you’re not a fan of cilantro, try using fresh mint or parsley. Both add a refreshing touch and work well with pineapple and cucumber.
What can I serve with this salad?
This salad pairs beautifully with grilled chicken, seafood, or even spicy rice dishes. It also works as a refreshing side for tacos or wraps.
Can I make this salad vegan?
Absolutely. Just use maple syrup instead of honey and skip the feta cheese or use a vegan alternative. The salad still tastes amazing without it.
How do I make it less spicy?
To reduce the spice, leave out the jalapeño and red pepper flakes. You can also soak the sliced onion in cold water for a few minutes to mellow its sharpness.
Pineapple Cucumber Salad with Lime Dressing
This Pineapple Cucumber Salad with Lime Dressing is a fresh, vibrant dish that combines sweet pineapple, crisp cucumber, and a zesty dressing. It’s perfect for hot days, quick meals, or serving at gatherings. Optional jalapeño and feta add layers of flavor that can be customized to your taste.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
For the Salad:
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2 cups fresh pineapple, diced
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1 large English cucumber, diced (or 2 Persian cucumbers)
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1/4 small red onion, thinly sliced
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1/4 cup fresh cilantro, chopped
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1 small jalapeño, thinly sliced (optional)
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1/4 cup crumbled feta cheese (optional)
For the Dressing:
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2 tablespoons fresh lime juice
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1 tablespoon honey or maple syrup
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1 tablespoon olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 teaspoon red pepper flakes (optional)
Instructions
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Dice the pineapple and cucumber into bite-sized pieces. Thinly slice the red onion and jalapeño. Chop the cilantro. Crumble the feta if using.
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In a small bowl, whisk together lime juice, honey (or maple syrup), olive oil, salt, black pepper, and red pepper flakes until smooth.
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In a large bowl, combine pineapple, cucumber, red onion, cilantro, and jalapeño. Pour the dressing over the salad.
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Toss gently to coat all the ingredients evenly without crushing the fruit.
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Sprinkle crumbled feta on top if desired. Serve immediately or refrigerate for 15–30 minutes before serving for enhanced flavor. Garnish with extra cilantro or a splash of lime juice.
Notes
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Adjust spice levels by adding or omitting jalapeño and red pepper flakes.
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For a vegan version, use maple syrup and skip the feta or use a plant-based alternative.
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Fresh ingredients give the best flavor and texture.
- Prep Time: 15 minutes