Name: Pineapple Cucumber Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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); ¼ cup crumbled feta cheese optional; 2 tbsp fresh lime juice; 1 tbsp honey or maple syrup; 1 tbsp olive oil; ½ tsp salt; ¼ tsp black pepper; ½ tsp red pepper flakes optional

This pineapple cucumber salad is one of my favorite summer sides—bright, refreshing, and full of juicy flavor!

It’s the kind of dish that wakes up your palate with every bite.

I love bringing this to BBQs, serving it with tacos, or just enjoying it with grilled chicken on a warm day.

The sweet pineapple, crunchy cucumber, zesty lime dressing, and a little salty feta make it truly irresistible.

Why You’ll Love This Recipe

Ready in 15 minutes with no cooking

Naturally gluten-free and vegetarian

Fresh, hydrating, and full of texture

Perfect for potlucks, picnics, or meal prep

Easy to customize for heat or added protein

What You’ll Need (Ingredient Highlights)

Pineapple – Juicy, sweet, and tropical. Use fresh for best flavor.

Cucumber – Adds refreshing crunch. I prefer English or Persian cucumbers.

Red onion – Thinly sliced for bite and color.

Cilantro – Fresh herbs brighten everything up.

Jalapeño – Optional, but gives a subtle kick.

Feta – Adds a salty contrast (optional but so good).

Lime juice + honey – A tangy-sweet dressing that ties it all together.

Pro Tips Before You Start

Dice everything in uniform sizes so each bite is balanced.

Let the salad chill for 15 minutes to meld the flavors.

Taste and adjust seasoning before serving. A pinch more salt or lime can go a long way.

Use maple syrup for a vegan version.

How to Make Pineapple Cucumber Salad

Step 1: Prep the ingredients
Dice the pineapple and cucumber. Slice the red onion and jalapeño thinly.

Chop cilantro and crumble feta.

Step 2: Make the dressing
In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes (if using).

Step 3: Combine the salad
In a large mixing bowl, combine the pineapple, cucumber, onion, jalapeño, and cilantro.

Pour the dressing over and toss gently to coat.

Step 4: Finish and serve
Sprinkle with feta (if using).

Chill in the fridge for 15–30 minutes or serve immediately.

Garnish with more cilantro or a squeeze of lime.

What to Serve It With

Grilled meats like chicken, pork, or steak

Fish tacos or shrimp skewers

Tortilla chips for a salsa-like dip

As a topping for grain bowls or wraps

Variations / Substitutions

Swap pineapple with mango or watermelon

Add diced avocado or grilled corn

Use mint instead of cilantro for a different flavor

Skip the feta for a dairy-free version

Storage & Leftovers

Store in an airtight container in the fridge for up to 2 days.

It’s best fresh, but still tasty the next day. Just give it a stir and adjust seasoning if needed.

FAQs

Can I use canned pineapple instead of fresh?
Fresh is best for texture and flavor, but drained canned pineapple works in a pinch.

Is this salad spicy?
Only if you include the jalapeño and red pepper flakes. You can leave them out.

Can I make it ahead of time?
Yes, prep it a few hours in advance and keep it chilled. Add feta right before serving.

How do I keep the cucumbers from getting soggy?
Use seedless cucumbers and pat them dry before mixing.

What other dressings work with this?
A light vinaigrette or even a coconut-lime dressing would be great alternatives.

Can I add protein to make it a meal?
Absolutely. Try grilled chicken, shrimp, or tofu.

Final Thoughts

This pineapple cucumber salad is the kind of dish I crave on hot days—cool, crunchy, a little sweet, and super vibrant.

It’s a beautiful balance of textures and flavors, and it always gets rave reviews from guests.

Whether you serve it as a side or a light main, it’s pure sunshine in a bowl.