This Pineapple Cucumber Salad is a refreshing blend of sweet, tangy, and crisp elements that come together in a bowl of sunshine. Juicy pineapple chunks meet cool cucumber slices, accented by red onion, fresh cilantro, and a zesty lime dressing. It’s a perfect side dish for summer BBQs, grilled meats, or light lunches. The salad is naturally vegan, gluten-free, and loaded with hydration—ideal for warm weather or anytime you want something bright and clean on your plate.
Ingredients
Salad:
- 1 medium fresh pineapple, peeled, cored, and cut into bite-sized chunks
- 2 cups cucumber, halved and thinly sliced (preferably English cucumber)
- ½ small red onion, thinly sliced
- 1 small jalapeño, finely chopped (optional, for heat)
- ½ cup fresh cilantro leaves, roughly chopped
Dressing:
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey or maple syrup (optional, for balance)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch of red pepper flakes (optional, for extra kick)
Instructions
1. Prepare the Ingredients
- Pineapple: If using fresh pineapple, remove the skin and core, then chop into bite-sized chunks. Fresh pineapple offers the best flavor and texture, but canned pineapple (in juice, not syrup) can be used in a pinch—just drain it well.
- Cucumber: Slice the cucumber in half lengthwise, then cut into thin half-moons. If using English cucumbers, you can leave the skin on for added texture and color.
- Red Onion: Thinly slice the onion. If you’re sensitive to its sharpness, soak the slices in cold water for 10 minutes, then drain—this mellows the flavor without losing the crunch.
- Jalapeño (optional): Remove seeds for less heat, and finely dice.
- Cilantro: Roughly chop the leaves and tender stems.
2. Make the Dressing
- In a small bowl or jar, whisk together lime juice, olive oil, honey (if using), salt, pepper, and red pepper flakes.
- Taste and adjust seasoning—add more lime for tang, or a touch more honey for sweetness.
3. Assemble the Salad
- In a large mixing bowl, combine the pineapple, cucumber, red onion, jalapeño, and cilantro.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Let the salad sit for 10–15 minutes to allow the flavors to meld. This also helps the onion mellow and the dressing soak into the fruit and vegetables.
4. Serve and Store
- Serve chilled or at room temperature. It pairs beautifully with grilled chicken, fish, or tofu.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumber may soften slightly, but the flavors will deepen.
Tips & Variations
- Add Avocado: For a creamy twist, add diced ripe avocado just before serving.
- Tropical Boost: Toss in diced mango or papaya for extra sweetness and color.
- Crunch Factor: Sprinkle with toasted pumpkin seeds or crushed peanuts for texture.
- Make It a Meal: Add grilled shrimp, shredded rotisserie chicken, or chickpeas for protein.
This Pineapple Cucumber Salad is more than just a side—it’s a celebration of freshness and flavor. Want to turn it into a chilled noodle salad or pair it with a coconut-lime dressing next? I’ve got ideas for that too!