Name: Pineapple Cucumber Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
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, for spice); ¼ cup crumbled feta cheese (optional, for a salty contrast); 2 tablespoons fresh lime juice; 1 tablespoon honey or maple syrup; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon red pepper flakes (optional, for heat)

There’s something magical about the combination of sweet pineapple and crisp cucumber that creates the perfect refreshing bite. This Pineapple Cucumber Salad brings together tropical sweetness with garden-fresh crunch in a dish that’s as beautiful as it is delicious.

Whether you’re looking for a side dish to complement spicy foods, a light lunch option, or a unique addition to your summer barbecue spread, this vibrant salad delivers bright flavors that will transport your taste buds to a tropical paradise—no passport required!

Why You’ll Love This

Quick prep: Ready in just 45 minutes, with most of that time being hands-off marinating.
Perfect balance: The sweet pineapple complements the cool cucumber for a refreshing flavor combination.
Make-ahead friendly: Prepare it earlier in the day for even better flavor development.
Versatile: Works as a side dish, light lunch, or even as a topping for grilled proteins.
No cooking required: Ideal for hot summer days when you don’t want to turn on the stove.

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, for spice)
¼ cup crumbled feta cheese (optional, for a salty contrast)
2 tablespoons fresh lime juice
1 tablespoon honey or maple syrup
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional, for heat)

Instructions

Dice the pineapple into bite-sized pieces and slice the cucumber into half-moons or small cubes. Thinly slice the red onion and jalapeño if using. Chop the cilantro and crumble the feta cheese if using.
In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes until well combined.
In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño. Drizzle with the lime dressing and toss gently to coat everything evenly.
Sprinkle with crumbled feta cheese if using. Serve immediately or let it chill in the fridge for 15-30 minutes to allow the flavors to blend. Garnish with extra cilantro or a squeeze of lime before serving.

Tips & Variations

Add protein: Turn this into a complete meal by adding grilled shrimp or diced chicken.
Make it spicier: Include the jalapeño seeds or substitute with a hotter pepper like serrano or habanero.
Herb swaps: Not a fan of cilantro? Try fresh mint or basil instead.
Add crunch: Toss in some toasted coconut flakes or chopped macadamia nuts just before serving.
Sweeten naturally: If your pineapple isn’t very sweet, you can increase the honey or substitute with maple syrup.
Make it tropical: Add diced mango or papaya for an even more exotic flavor profile.

Serving Suggestions

This vibrant salad pairs beautifully with grilled proteins like jerk chicken, spicy shrimp, or teriyaki salmon. The cool, sweet flavors balance perfectly with anything spicy or smoky.

For a complete tropical-themed meal, serve alongside coconut rice and grilled plantains. It also makes a refreshing side dish for tacos or as part of a buffet spread at your next gathering.

Notes

For best results, use a ripe but firm pineapple that yields slightly to pressure.
English cucumbers are preferred as they have fewer seeds and thinner skin than regular cucumbers.
This salad will keep in the refrigerator for up to 2 days, though the cucumber may release more water over time.
If preparing in advance, consider adding the cilantro just before serving to maintain its bright color and flavor.

FAQs

Can I use canned pineapple instead of fresh?
Yes, though fresh is preferred for texture. If using canned, choose pineapple chunks in juice (not syrup) and drain well.

Is this salad spicy?
Not if you omit the jalapeño. With the jalapeño (seeds removed), it has just a mild kick that complements the sweet pineapple.

Can I make this ahead for a party?
Absolutely! Prepare it up to 8 hours ahead and keep refrigerated. The flavors actually improve with a little time.

How can I make this salad vegan?
Simply substitute the honey with agave nectar or maple syrup for a fully plant-based version.

Pineapple Cucumber Salad

Recipe by Feel Tasty

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Servings4

Prep10 min

Cook0 min

Calories120 kcal

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, for spice)
¼ cup crumbled feta cheese (optional, for a salty contrast)
2 tablespoons fresh lime juice
1 tablespoon honey or maple syrup
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional, for heat)

Steps

Dice the pineapple into bite-sized pieces and slice the cucumber into half-moons or small cubes. Thinly slice the red onion and jalapeño if using. Chop the cilantro and crumble the feta cheese if using.
In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes until well combined.
In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño. Drizzle with the lime dressing and toss gently to coat everything evenly.
Sprinkle with crumbled feta cheese if using. Serve immediately or let it chill in the fridge for 15-30 minutes to allow the flavors to blend. Garnish with extra cilantro or a squeeze of lime before serving.