Pineapple Cucumber Salad Recipe

Ever stumbled upon a salad that feels like a mini tropical vacation in your mouth? That’s exactly what this pineapple cucumber salad recipe does. It’s fresh, crisp, and has this sweet-tangy punch that wakes up your taste buds without any fuss. Plus, it’s ridiculously easy to whip up, making it perfect for those moments when you want something light but exciting.

Variation I’ve Tried and Loved

I’ve played around with this salad more times than I can count. Sometimes, I toss in some fresh mint leaves to add a cool twist. Other times, I sprinkle chili flakes for a subtle heat that pairs surprisingly well with the sweetness of pineapple. Adding a handful of toasted nuts, like cashews or almonds, gives it a nice crunch and a little protein boost.

Adaly Kandice

Pineapple Cucumber Salad Recipe

A refreshing and tangy Pineapple Cucumber Salad perfect for a light meal or side dish.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Calories: 120

Ingredients

  

• 1 cup pineapple, diced
• 1 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

1. In a large bowl, combine the diced pineapple, cucumber, and red onion.
2. Add the lime juice, chopped cilantro, salt, and black pepper to the bowl.
3. Gently toss all ingredients together until well mixed.
4. Chill the salad in the refrigerator for at least 10 minutes before serving.
5. Serve chilled as a refreshing salad side or light meal.

Notes

Adjust lime juice and seasoning to taste. This salad pairs well with grilled foods or can be enjoyed on its own. For extra crunch, add chopped nuts or seeds.

Serving

This salad shines on its own as a refreshing side, especially alongside grilled chicken or fish. It also makes a fantastic topping for tacos or as a crunchy, sweet addition to a sandwich. Feeling fancy? Serve it in little lettuce cups for a light appetizer. Ever tried it as a salsa with some tortilla chips? You’re welcome.

Pro Tips for Pineapple Cucumber Salad

• Use ripe pineapple for maximum sweetness. If your pineapple is too tart, add a bit more honey to balance it out.
• If you’re short on time, skip the chilling step, but the flavors really do get better after some rest.
• Don’t skip the red onion it adds a sharpness that cuts through the sweetness perfectly.
• Feel free to swap cilantro for fresh basil or mint if you’re not a cilantro fan.

Leftovers

Leftover pineapple cucumber salad keeps well in an airtight container in the fridge for up to 2 days. Just give it a quick stir before serving because the dressing tends to settle at the bottom. If it looks a little watery, that’s just the pineapple releasing its juice still delicious, I promise!

Common Mistakes to Avoid

• Overdressing the salad. Start with less dressing and add more if needed. You don’t want soggy cucumber slices.
• Using unripe pineapple. It can make the whole salad taste sour and less enjoyable.
• Skipping the onion or cilantro. Both add layers of flavor that make the salad interesting.
• Not chilling the salad. The flavors really pop after some time in the fridge.

Nutrition Information

• Calories: 120 kcal
• Carbohydrates: 30 g
• Protein: 1 g
• Fat: 0.2 g
• Fiber: 3 g
• Sugar: 20 g