Go Back
A vibrant and refreshing pineapple cucumber salad served in a white bowl on a wooden table, with lime and mint garnishes.

Easy & Refreshing Pineapple Cucumber Salad

A vibrant, sweet, and tangy salad that perfectly balances refreshing crunch with tropical sweetness. This hydrating summer dish combines fresh pineapple and crisp cucumbers with a zesty lime dressing for the ultimate cooling side dish or light meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 85 kcal

Ingredients
  

For the Salad:

  • 1 medium fresh pineapple about 3 cups diced or 3 cups fresh pineapple chunks
  • 2 large English cucumbers about 4 cups sliced/diced
  • 1/2 medium red onion thinly sliced
  • 1/3 cup fresh cilantro roughly chopped
  • 2 tablespoons fresh mint leaves chopped (optional but recommended)

For the Dressing:

  • 3 tablespoons fresh lime juice from about 2 limes
  • 2 tablespoons honey or pure maple syrup
  • 1 tablespoon extra virgin olive oil optional, for richness
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • Pinch of red chili flakes optional, for a subtle kick

Instructions
 

  • Remove the skin and core from the pineapple. Cut into bite-sized chunks, about 3/4-inch pieces. If using pre-cut pineapple, ensure pieces are uniform in size.
    Hands dicing fresh pineapple into uniform chunks on a wooden cutting board.
  • Wash and dry the cucumbers. Leave the skin on for extra texture and color. Cut into half-moon slices or dice into chunks similar in size to the pineapple.
    Hands slicing green English cucumbers into half-moon shapes on a cutting board.
  • Slice the onion thinly using a knife or mandoline. To mellow the flavor, soak the slices in cold water for 10–15 minutes, then drain and pat dry.
    Thinly slicing red onion with a knife on a cutting board.
  • Roughly chop the cilantro and mint, keeping the pieces fairly large.
    Fresh cilantro and mint leaves being roughly chopped on a cutting board.
  • In a small bowl, whisk together the lime juice, honey or maple syrup, olive oil (if using), salt, pepper, and chili flakes. Adjust seasoning to taste.
    Whisking lime juice, honey, and olive oil in a small bowl to create a salad dressing.
  • In a large bowl, gently toss the pineapple, cucumber, onion, and herbs. Pour the dressing over and mix carefully to coat without crushing the ingredients.
    Mixing pineapple, cucumber, red onion, and herbs in a large bowl with dressing.
  • Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.
    A vibrant, chilled pineapple cucumber salad in a serving bowl, ready to eat

Video

Notes

Ingredient Tips:
  • Choose a ripe pineapple that smells sweet and gives slightly to pressure.
  • Use English or Persian cucumbers for fewer seeds and better crunch.
  • Soak red onion slices in cold water to reduce sharpness.
Storage:
  • Store in an airtight container in the refrigerator for up to 1–2 days.
  • Best enjoyed within 24 hours to avoid excess wateriness.
Make-Ahead Tips:
  • Prep all ingredients in advance but keep separate until ready to serve.
  • Dressing can be prepared up to 3 days ahead and stored in the fridge.
Troubleshooting:
  • If the salad gets too watery, lightly salt the cucumbers and let them drain for 15 minutes before rinsing and drying.
  • Adjust the sweetness with more honey or the tang with extra lime juice.
Variations:
  • Add diced mango or papaya for a tropical twist.
  • Mix in jalapeño and bell pepper for a salsa-style variation.
  • Serve with grilled shrimp or chicken for a complete meal.
Keyword pineapple cucumber salad, weight loss salad