Pineapple Cucumber Salad – A Refreshing, Sweet & Savory Dish Recipe

I wrote up a Pineapple Party Food recipe that pairs ripe pineapple with cucumber and lime in a way you might not expect.

A photo of Pineapple Cucumber Salad – A Refreshing, Sweet & Savory Dish Recipe

Okay so when I say Pineapple Cucumber Salad I mean bright, slightly tropical and totally refreshing. Fresh pineapple and English cucumbers give that sweet meets crunchy thing that wakes your mouth right up, while a zesty lime note pulls it all together with a burst of fresh flavor.

I bring this to cookouts cause it’s perfect Pineapple Party Food, and I keep it on rotation as one of my favorite Cucumber Food Ideas when summer hits and nothing heavy sounds good. It’s simple, surprising, and honestly might change how you think about salad.

Try it, you won’t regret it.

Ingredients

Ingredients photo for Pineapple Cucumber Salad – A Refreshing, Sweet & Savory Dish Recipe

  • Pineapple adds bright sweetness and vitamin C, provides fiber and natural sugars.
  • Cucumber gives crisp hydration, it’s very low calories, adds fresh mild crunch.
  • Lime brings tangy acidity, boosts vitamin C and brightens all flavors.
  • Red onion adds sharp bite and crunch, plus antioxidants and a bit sweetness.
  • Jalapeño gives heat and a green peppery note, capsaicin may boost metabolism.
  • Cilantro adds herbaceous freshness, small vitamin content, some people dislike its soapiness.
  • Honey adds gentle sweetness, balances acid, a little goes a long way.
  • Tajín or chili powder adds smoky spice and zesty salt for complex flavor.

Ingredient Quantities

  • 3 cups fresh pineapple, diced (about 1 small pineapple)
  • 2 medium English cucumbers, thinly sliced or diced
  • 1/4 cup red onion, thinly sliced
  • 1 jalapeño, seeded and minced optional
  • 2 tbsp fresh lime juice about 1 lime
  • 1 tbsp honey or agave syrup
  • 1 tbsp olive oil or neutral oil
  • 2 tbsp fresh cilantro, chopped
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp chili powder or 1 tsp Tajín optional

How to Make this

1. Core and dice the pineapple into roughly 1/2 inch pieces until you have about 3 cups, or use a pineapple corer to save time.

2. Thinly slice or dice 2 English cucumbers; if they seem watery, toss with a pinch of salt in a colander and let drain for 10 minutes then pat dry.

3. Thinly slice 1/4 cup red onion and rinse briefly under cold water if you want less bite.

4. Seed and mince the jalapeño if using, or leave some seeds for more heat.

5. In a small bowl or jar whisk together 2 tbsp fresh lime juice, 1 tbsp honey or agave, 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp chili powder or 1 tsp Tajín until slightly emulsified.

6. In a large bowl combine the pineapple, cucumbers, red onion, jalapeño and 2 tbsp chopped cilantro.

7. Pour the dressing over the salad and gently toss so everything gets coated, taste and tweak salt, lime or honey to balance sweet and tangy.

8. Let the salad sit in the fridge at least 15 to 30 minutes so the flavors marry; for best flavor chill about 1 hour.

9. Before serving give it a final toss, garnish with extra cilantro and a little Tajín if you like extra zing.

Equipment Needed

1. Cutting board — big enough for a whole pineapple
2. Sharp chef’s knife (or paring knife for trimming)
3. Pineapple corer (optional, saves time)
4. Measuring spoons and 1/4 cup measuring cup
5. Large mixing bowl
6. Small bowl or jar with lid + whisk or fork (for the dressing)
7. Colander and a clean towel or paper towels (to drain cucumbers)
8. Citrus juicer or reamer (for fresh lime juice)
9. Salad tongs or large spoon for tossing and serving

FAQ

A: Yes, but fresh is best for crunch and bright flavor. Canned pineapple is sweeter and softer so drain and rinse it well, frozen works if thawed and patted dry, but expect more juice.

A: Salt the cucumber lightly and let it sit in a colander for 10 minutes, then pat dry, and add the dressing just before serving. Also dont let it sit dressed more than 30 to 60 minutes or the cukes’ll go limp.

A: You can prep the pineapple, cucumbers and onions a day ahead, store separately in airtight containers, then toss with dressing when ready. Once dressed eat within 12 to 24 hours for best texture, up to 48 hours ok but quality drops.

A: Use less jalapeño or remove the seeds and ribs to tame the heat, or skip it entirely. If you want more zip use the jalapeño seeds or add a pinch of chili powder or Tajín.

A: Use agave instead of honey for vegan, any neutral oil in place of olive if you prefer, swap cilantro for parsley or mint if you hate cilantro. Tajín adds tang, chili powder gives smokier heat, so pick what you like.

A: It's awesome with grilled fish or chicken, on tacos, with tortilla chips as a salsa, or over mixed greens. Also try scooping it onto avocado halves for a light lunch.

Pineapple Cucumber Salad – A Refreshing, Sweet & Savory Dish Recipe Substitutions and Variations

  • Pineapple: swap with ripe mango or papaya for similar sweet, tropical flavor, or use drained canned pineapple if fresh not available. If using mango pick a slightly firm one so it doesnt get mushy.
  • English cucumber: use Persian cucumbers or regular slicing cucumbers, or try jicama for extra crunch and less water. If your cucumber is seedy scoop the seeds out first.
  • Jalapeño: substitute serrano for more heat, or use poblano or red bell pepper for milder or no heat. Leave seeds in for more kick remove them for mildness.
  • Cilantro: replace with flat-leaf parsley for a clean fresh note, or chopped mint or basil if you want a sweeter aromatic twist or dont like cilantro.

Pro Tips

– Pick a pineapple thats ripe but still a little firm, you can smell the base when its ready. Chill it 10 to 15 minutes before cutting and it dices way cleaner, less mush. Dont throw away the juice, use a tablespoon in the dressing or save it for a smoothie or cocktail.

– For cucumbers, salt them and let them drain or press between paper towels so the salad doesnt get soggy. If you need to make it ahead, keep the cucumbers separate from the dressing and toss right before serving.

– Want less bite from the red onion or more brightness? Soak the slices in ice water for 5 minutes to mellow, or quick-pickle them in a splash of lime for 10 minutes. For jalapeño, scrape out the membranes and seeds if you want mild, or leave some in if you like heat, and always taste a tiny bit first.

– Emulsify the dressing by shaking it in a jar with a tight lid instead of just stirring, that makes it cling better to the fruit and cucumbers. Taste and tweak the lime-sweet-salt balance, add tiny pinches at a time, and save a little extra lime and cilantro to finish right before serving so the flavors stay bright.

Pineapple Cucumber Salad – A Refreshing, Sweet & Savory Dish Recipe

Pineapple Cucumber Salad – A Refreshing, Sweet & Savory Dish Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I wrote up a Pineapple Party Food recipe that pairs ripe pineapple with cucumber and lime in a way you might not expect.

Servings

6

servings

Calories

87.9

kcal

Equipment: 1. Cutting board — big enough for a whole pineapple
2. Sharp chef’s knife (or paring knife for trimming)
3. Pineapple corer (optional, saves time)
4. Measuring spoons and 1/4 cup measuring cup
5. Large mixing bowl
6. Small bowl or jar with lid + whisk or fork (for the dressing)
7. Colander and a clean towel or paper towels (to drain cucumbers)
8. Citrus juicer or reamer (for fresh lime juice)
9. Salad tongs or large spoon for tossing and serving

Ingredients

  • 3 cups fresh pineapple, diced (about 1 small pineapple)

  • 2 medium English cucumbers, thinly sliced or diced

  • 1/4 cup red onion, thinly sliced

  • 1 jalapeño, seeded and minced optional

  • 2 tbsp fresh lime juice about 1 lime

  • 1 tbsp honey or agave syrup

  • 1 tbsp olive oil or neutral oil

  • 2 tbsp fresh cilantro, chopped

  • 1/2 tsp kosher salt or to taste

  • 1/4 tsp black pepper

  • 1/4 tsp chili powder or 1 tsp Tajín optional

Directions

  • Core and dice the pineapple into roughly 1/2 inch pieces until you have about 3 cups, or use a pineapple corer to save time.
  • Thinly slice or dice 2 English cucumbers; if they seem watery, toss with a pinch of salt in a colander and let drain for 10 minutes then pat dry.
  • Thinly slice 1/4 cup red onion and rinse briefly under cold water if you want less bite.
  • Seed and mince the jalapeño if using, or leave some seeds for more heat.
  • In a small bowl or jar whisk together 2 tbsp fresh lime juice, 1 tbsp honey or agave, 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp chili powder or 1 tsp Tajín until slightly emulsified.
  • In a large bowl combine the pineapple, cucumbers, red onion, jalapeño and 2 tbsp chopped cilantro.
  • Pour the dressing over the salad and gently toss so everything gets coated, taste and tweak salt, lime or honey to balance sweet and tangy.
  • Let the salad sit in the fridge at least 15 to 30 minutes so the flavors marry; for best flavor chill about 1 hour.
  • Before serving give it a final toss, garnish with extra cilantro and a little Tajín if you like extra zing.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 170.5g
  • Total number of serves: 6
  • Calories: 87.9kcal
  • Fat: 2.52g
  • Saturated Fat: 0.37g
  • Trans Fat: 0g
  • Polyunsaturated: 0.25g
  • Monounsaturated: 1.58g
  • Cholesterol: 0mg
  • Sodium: 106.7mg
  • Potassium: 210.5mg
  • Carbohydrates: 17.23g
  • Fiber: 1.7g
  • Sugar: 12.75g
  • Protein: 0.99g
  • Vitamin A: 129IU
  • Vitamin C: 46.62mg
  • Calcium: 25.04mg
  • Iron: 0.47mg

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