Pineapple Cucumber Salad | RecipesSwivily

Pineapple Cucumber Salad

Pineapple Cucumber Salad is a vibrant, refreshing dish that combines sweet, juicy pineapple with crisp cucumbers, red onion, and a hint of mint. Tossed in a zesty lime vinaigrette, this salad is a delightful addition to any summer BBQ, picnic, or light meal.

Why You’ll Love This Recipe

This salad offers a perfect balance of sweet and tangy flavors with a refreshing crunch. It’s naturally gluten-free, vegan, and low in calories, making it a healthy choice for any occasion. Simple to prepare and packed with fresh ingredients, it’s a colorful and flavorful side dish that complements everything from grilled meats to sandwiches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • fresh pineapple, cut into bite-sized chunks
  • cucumber, sliced into half-moons
  • red onion, finely sliced
  • fresh cilantro, chopped
  • fresh mint, chopped (optional)
  • lime juice
  • olive oil
  • honey or agave syrup
  • salt and black pepper
  • chili flakes (optional, for a kick)

Directions

  1. In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and mint (if using).
  2. In a small bowl, whisk together lime juice, olive oil, honey or agave, salt, pepper, and chili flakes.
  3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
  4. Chill the salad for 15–30 minutes before serving to enhance the flavors. Serve cold.

Servings and timing

Prep Time: 10 minutes
Chill Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 95 kcal per serving

Variations

  • Add avocado slices for creaminess.
  • Include diced mango or papaya for a tropical mix.
  • Substitute basil for mint for a slightly different herbal note.
  • Add chopped jalapeños for a spicy twist.
  • Top with toasted coconut flakes or sunflower seeds for texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best served fresh and chilled. Reheating is not recommended.

FAQs

Can I use canned pineapple instead of fresh?

Yes, but make sure it’s packed in juice and not syrup, and drain it well to avoid excess moisture.

How far in advance can I make this salad?

You can prepare it up to 4 hours ahead. Add herbs and dressing closer to serving time for maximum freshness.

Is this salad suitable for vegans?

Yes, just use agave syrup instead of honey.

What kind of cucumber is best?

English cucumber or Persian cucumbers work best due to their thin skins and mild flavor.

Can I omit the mint?

Absolutely. The mint is optional and can be replaced with another herb or left out.

Is this salad spicy?

It’s only mildly spicy if you include the chili flakes. Adjust to taste or omit them.

Can I add protein to make it a meal?

Yes, grilled shrimp, tofu, or shredded chicken pair nicely with this salad.

What’s the best way to store leftovers?

In an airtight container in the fridge for up to 2 days. Stir before serving.

Will the cucumbers get soggy?

Not if served soon after preparation. Salting cucumbers lightly and draining them can help retain texture.

Is it kid-friendly?

Yes, especially if you skip the chili flakes. The sweet pineapple is usually a hit with children.

Conclusion

Pineapple Cucumber Salad is a quick, easy, and flavorful addition to your summer menu. Its bright ingredients and tangy lime dressing offer a refreshing bite that’s perfect for warm days. Whether you’re hosting a BBQ or packing a picnic, this salad is sure to please.

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Pineapple Cucumber Salad

Pineapple Cucumber Salad


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  • Author: Mia
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

A crisp, juicy summer salad combining sweet pineapple chunks with crunchy cucumbers, red onion, fresh herbs, and a tangy lime dressing—perfectly refreshing for BBQs, picnics, or light meals.


Ingredients

Units Scale
  • 2 cups fresh pineapple, cut into bite-sized chunks
  • 2 cups cucumber, sliced into half-moons
  • 1/4 cup red onion, finely sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh mint, chopped (optional)
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp honey or agave syrup
  • Salt and black pepper to taste
  • Pinch of chili flakes (optional, for a kick)

Instructions

  1. In a large bowl, combine pineapple, cucumber, red onion, cilantro, and mint (if using).
  2. In a small bowl, whisk together lime juice, olive oil, honey or agave, salt, pepper, and chili flakes.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Chill for 15–30 minutes before serving to let the flavors meld. Serve cold.

Notes

  • For extra crunch, add chopped peanuts or sunflower seeds just before serving.
  • Substitute basil for mint for a different herbal twist.
  • Best served the same day to retain freshness and texture.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Tropical-Inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 95
  • Sugar: 11g
  • Sodium: 90mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg
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