Pineapple Cucumber Salad

Posted on February 23, 2026

Why You’ll Love This Pineapple Cucumber Salad :

Bright, tropical flavor that’s light and refreshing — perfect for warm-weather meals.
Ready in about 10 minutes plus a short chill time, great for last-minute sides.
Low-prep, family-friendly, and easy to scale for gatherings.
Naturally gluten-free and vegan — a healthy, colorful option for potlucks.
Makes excellent fridge-friendly leftovers for easy meal prep.

introduction

Pineapple Cucumber Salad is the kind of fresh, easy side that Pinterest boards dream about — crisp cucumber, juicy pineapple, and zingy lime come together in a bright, crunchy salad that pairs with everything. For a slightly different twist, try the grilled pineapple cucumber version for smoky char and extra depth of flavor.

Ingredients Needed :

Produce

1 ripe pineapple, diced (about 3–4 cups)
2 cups cucumber, diced (English or Persian cucumbers work great)
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped

Dressing & Seasoning

Juice of 2 limes (about 3 tbsp)
Salt to taste
Pepper to taste

Step-by-Step Instructions :

In a large bowl, combine the diced pineapple, cucumbers, red onion, and cilantro.
In a small bowl, whisk together the lime juice, salt, and pepper until the salt dissolves.
Pour the dressing over the salad and toss gently to combine, making sure the pineapple and cucumber are evenly coated.
Chill in the refrigerator for about 30 minutes before serving for best flavor.
Give the salad a quick toss again just before serving and adjust salt or lime if needed.

Serving Suggestions Pineapple Cucumber Salad

Serve alongside grilled fish or shrimp tacos for a cooling contrast.
Spoon over mixed baby greens to turn it into a light lunch.
Offer as a bright side at barbecues or with smoky grilled chicken.
Pair with sesame-crusted salmon and a scoop of jasmine rice for an easy weeknight dinner; if you want another cucumber-forward side, check out this California roll cucumber salad for sushi-inspired flavors.

Tips for Success Pineapple Cucumber Salad

Choose a ripe pineapple: it should smell sweet at the base and yield slightly when pressed.
Use English or Persian cucumbers to avoid bitterness and large seeds.
Thinly slice the red onion and soak briefly in cold water if you want a milder bite.
Taste and season at the end — pineapple’s sweetness varies, so you may need more lime or salt.
For a creamier contrast, serve a dollop of plain yogurt or labneh on the side; for inspiration, try pairing with a light tomato-cucumber combo like the juicy cucumber Caprese salad.

variation (if any)

Spicy Twist: Add 1 minced jalapeño or a pinch of red pepper flakes to the dressing for heat.
Herb Swap: Substitute mint for cilantro for a cool, mojito-like vibe.
Protein Boost: Fold in cooked, diced chicken or black beans to make it a heartier salad — for a bold, protein-packed salad idea, consider flavors inspired by the bold and flavorful divorce salad.

FAQs

Q: How long will this salad keep in the fridge?
A: Stored in an airtight container, it will stay fresh for 2–3 days, though the cucumber softens over time.

Q: Can I make this ahead for a party?
A: Yes — prep 30–60 minutes ahead and chill. Wait to dress if making more than 2 hours ahead to prevent sogginess.

Q: Can I use canned pineapple?
A: Fresh is best for texture and brightness, but if using canned, drain well and reduce added salt since canned pineapple can be sweeter.

Q: Is there a dairy-free dressing option?
A: The lime-based dressing here is already dairy-free and naturally vegan — just skip any creamy add-ons.