Pineapple Cucumber Salad
If you’re looking for a refreshing side dish with a little tropical flair, this pineapple cucumber salad is it! It’s bright, juicy, sweet and tangy, and it comes together in a snap.
Cucumber salad is one of my go-to sides. When I need a little somethin’-somethin’ to round out a meal, I can always count on cucumber salad! But I wanted to give it a bit of a twist and that’s how this pineapple cucumber salad came to be. It’s got those fresh, crisp vibes that make the traditional version so divine, with the added bonus of sweet, juicy pineapple. It’s tossed in a tangy lime dressing and it has just a little heat from chili flakes—but you can always leave those out if you like. (I’m Jamaican, so I usually add extra!)
This Pineapple Cucumber Salad Will Be Your New Favourite Side Salad
This salad is a year-round kind of thing. In the winter, it gives you a little taste of summer. And when it’s warm out, it’s the perfect refreshing pairing for grilled foods or picnic salad.
- Super refreshing. Cucumber is mostly water, which is why it’s so hydrating! Serve this salad chilled and it’s a cooling, refreshing side.
- 15-minute recipe. Once you prep the pineapple and cucumber, all the hard work is done!
- Bright, balanced flavour. Sweet pineapple, tangy lime, fresh cilantro, and a touch of heat make every bite delicious.
Notes on Ingredients
The ingredient list for this pineapple cucumber salad is simple by design. It allows you to really taste each element! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fresh pineapple – If you want to save yourself a little prep time, buy pre-cut pineapple at the grocery store. Just don’t use canned or frozen; the texture is much softer.
- English cucumber – Persian cucumbers also work. If you need to use a garden cucumber (AKA a “regular” cucumber), I recommend scooping out the seeds to keep your salad from going soggy.
- Cilantro – Not a fan? Mint or basil would also work.
- Lime juice – Fresh is a must! It has a livelier flavour.
- Olive oil
- Maple syrup – A touch of natural sweetness to round out the flavours.
- Fine sea salt and black pepper
- Red chili flakes – Feel free to adjust the amount to your liking.
How to Make Pineapple Cucumber Salad
This is truly one of the easiest salads you can make since there’s not all that much to prep!
- Combine the fresh ingredients. Add the pineapple chunks, sliced cucumber, and cilantro to a large bowl with enough room to toss everything together.
- Make the dressing. Whisk the lime juice, olive oil, maple syrup, salt, and pepper.
- Toss the salad. Pour the dressing over the salad and gently toss to coat.
- Finish and serve. Season to taste and sprinkle with chili flakes before serving.
Variation Ideas
I love this pineapple cucumber salad exactly as written, but if you want to change it up a little, I have some ideas to get you started.
- Add red onion. Toss in a thinly sliced red onion for a sharp, savoury contrast.
- Make it creamy. Fold in diced avocado just before serving for some creaminess.
- Swap the pineapple. Mango would be fabulous in this salad too!
Serving Suggestions
I love this pineapple cucumber salad as a side for beet burgers and jackfruit tacos, but it pairs well with so many different dishes! It’s especially good with Mexican and Caribbean flavours.
Storage
Store leftover pineapple cucumber salad in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving. I don’t recommend freezing this recipe.
More Easy Salad Recipes
Enjoy friends! If you make this pineapple cucumber salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Pineapple Cucumber Salad
Ingredients
- 3 cups fresh pineapple, peeled, cored, and cut into bite-size chunks – 450g
- 1 large English cucumber, halved lengthwise and sliced into half-moons – 300g
- 1/4 cup cilantro, finely chopped – 10g
- 2 tablespoons fresh lime juice, 30mL
- 1 tablespoon olive oil, 15mL
- 1 teaspoon maple syrup, 7mL
- 1/4 teaspoon fine sea salt, 1.5g
- Freshly ground black pepper, to taste – about 0.5g
- Pinch red chili flakes, 0.2g
Instructions
- Add the pineapple chunks and sliced cucumber to a large mixing bowl.
- Add the chopped cilantro.
- In a small bowl, whisk together the lime juice, olive oil, maple syrup, fine sea salt, and black pepper until well combined.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Taste and adjust seasoning if needed. Sprinkle it with red chili flakes. Serve immediately or chill for 10–15 minutes for a more refreshing salad.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
