Fresh & Simple Summer Side
introduction
Light, bright, and super-refreshing—this Pineapple Cucumber Salad is the kind of easy recipe you’ll pin, make, and repeat all summer. It balances juicy sweetness with crisp cucumber and a zesty lime-honey dressing for a salad that feels fancy but comes together in minutes. If you’re collecting bright, crunchy side-dish ideas for warm-weather meals, don’t miss this bold, flavorful salad inspiration to expand your summer menu.
Why You’ll Love This Pineapple Cucumber Salad :
- Bright, tropical-sweet flavor with a tangy lime kick.
- Ready in under 20 minutes—perfect for busy weeknights or potlucks.
- Great for meal prep: holds up well when chilled 15–30 minutes.
- Kid- and guest-friendly: customizable mild or spicy.
- Light, low-calorie side that pairs with grilled proteins or tacos.
Ingredients Needed :
Produce
- 2 cups fresh pineapple, diced
- 1 large English cucumber, diced (or 2 Persian cucumbers)
- ¼ small red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, thinly sliced (optional, for spice)
Dressing
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
- 1 tbsp olive oil
Toppings & Mix-ins
- ¼ cup crumbled feta cheese (optional, for a salty contrast)
Spices
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
Step-by-Step Instructions :
- Dice the pineapple into bite-sized pieces.
- Slice the cucumber into half-moons or small cubes.
- Thinly slice the red onion and jalapeño (if using); chop the cilantro and crumble the feta (if using).
- In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
- In a large bowl, combine pineapple, cucumber, red onion, cilantro, and jalapeño.
- Drizzle with the lime dressing and toss gently to coat; sprinkle with crumbled feta if using.
- Serve immediately or chill for 15–30 minutes to let flavors meld; garnish with extra cilantro or a squeeze of lime before serving.
Serving Suggestions Pineapple Cucumber Salad
- Serve alongside grilled chicken, fish, or shrimp for a light, tropical plate.
- Top tacos (fish or shrimp) with a spoonful instead of slaw.
- Add to grain bowls over quinoa or brown rice with black beans and avocado.
- Bring to picnics or potlucks—it’s colorful and travel-friendly when chilled.
Tips for Success Pineapple Cucumber Salad
- Use ripe pineapple for the best natural sweetness; avoid underripe (too tart) fruit.
- Seeded cucumbers (or English cucumbers) keep the salad crisp and less watery.
- Thinly slice the red onion and soak briefly in cold water if you want a milder bite.
- Taste the dressing before tossing—adjust honey and lime to balance sweet and tangy.
- Add feta right before serving to keep the salad bright and avoid sogginess.
- If prepping ahead, keep dressing separate and toss just before serving for extra crunch.
variation (if any)
- Tropical Shrimp Salad: Fold in cooked, chilled shrimp for protein.
- Mango Swap: Replace pineapple with diced mango for a softer tropical flavor.
- Vegan Version: Swap maple syrup for honey and omit feta or use vegan cheese.
- Crunch Add-In: Stir in toasted pepitas or sliced almonds for texture.
FAQs
Q: How long will this salad keep in the fridge?
A: Stored in an airtight container, it’s best within 24–48 hours. The cucumbers release moisture over time, so plan to eat it soon for peak crunch.
Q: Can I use canned pineapple?
A: Fresh is best for texture and flavor, but if using canned, drain well and pat dry to avoid extra liquid.
Q: Is this salad spicy?
A: It’s mild by default. Add or omit the jalapeño and red pepper flakes to control heat.
Q: Can I make this ahead for a party?
A: Yes—dice and mix ingredients, then store dressing separately and toss 15–30 minutes before serving for freshest texture.
Ingredients
Produce
- 2 cups fresh pineapple, diced Use ripe pineapple for the best sweetness.
- 1 large English cucumber, diced Can substitute with 2 Persian cucumbers.
- ¼ small red onion, thinly sliced Soak in cold water briefly for a milder taste.
- ¼ cup fresh cilantro, chopped Garnish with extra cilantro before serving.
- 1 small jalapeño, thinly sliced Optional, adds spice.
Dressing
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup Maple syrup for a vegan alternative.
- 1 tbsp olive oil
Toppings & Mix-ins
- ¼ cup crumbled feta cheese Optional, for a salty contrast.
Spices
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes Optional, for added heat.
Instructions
Preparation
- Dice the pineapple into bite-sized pieces.
- Slice the cucumber into half-moons or small cubes.
- Thinly slice the red onion and jalapeño (if using); chop the cilantro and crumble the feta (if using).
Dressing
- In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
Combining
- In a large bowl, combine pineapple, cucumber, red onion, cilantro, and jalapeño.
- Drizzle with the lime dressing and toss gently to coat; sprinkle with crumbled feta if using.
Serving
- Serve immediately or chill for 15–30 minutes to let flavors meld; garnish with extra cilantro or a squeeze of lime before serving.
