Why You’ll Love This Pineapple Cucumber Salad

• It’s unbelievably refreshing. The combination of hydrating cucumber and juicy pineapple is like a cool drink for your palate, perfect for balancing out richer, grilled mains or just enjoying on its own on a hot day.
• It comes together in under 15 minutes. There’s no cooking involved, which means you’re just a bit of chopping away from a stunning side dish. It’s the ultimate last-minute lifesaver for potlucks or weeknight dinners.
• The sweet-savory balance is perfection. We’re not making a fruit salad here—the addition of red onion, fresh herbs, and a tangy lime dressing creates a sophisticated flavor profile that’s complex yet incredibly simple to achieve.
• It’s incredibly versatile. Serve it alongside grilled fish, toss it into a grain bowl, or even use it as a vibrant topping for tacos. It never feels out of place and always brings a burst of freshness to the plate.

Ingredients & Tools

• 1 medium ripe pineapple, peeled, cored, and cut into ½-inch chunks (about 3 cups)
• 2 medium English cucumbers, thinly sliced
• ½ small red onion, very thinly sliced
• ¼ cup fresh mint leaves, roughly chopped
• ¼ cup fresh cilantro leaves, roughly chopped
• 1 jalapeño, seeds removed and finely minced (optional)
• Juice of 2 limes (about ¼ cup)
• 1 tablespoon honey or maple syrup
• ½ teaspoon fine sea salt, plus more to taste
• A pinch of freshly cracked black pepper

Tools: A sharp chef’s knife, a large mixing bowl, a small bowl or jar for the dressing.

The quality of your ingredients really shines here, so try to find the ripest, sweetest pineapple you can—it makes all the difference. And don’t skip the fresh herbs! They’re not just a garnish; they’re essential for that fragrant, garden-fresh finish.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your pineapple. A ripe pineapple should have a sweet aroma at its base and yield slightly to gentle pressure. If it smells fermented or is too soft, it’s likely overripe. The leaves should be green and pull out easily from the center.
• English vs. standard cucumbers. I highly recommend English (or hothouse) cucumbers for this recipe. They have thinner skins, fewer seeds, and a less watery flesh, which means your salad stays crisp and won’t get soggy. If you use a standard cucumber, you might want to peel it and scoop out the seedy center.
• Don’t fear the red onion. Soaking the thinly sliced red onion in the lime juice for a few minutes before assembling the whole salad takes the sharp, raw bite right out of it, mellowing it beautifully and turning it a lovely pink color.
• To jalapeño or not to jalapeño? The minced jalapeño adds a fantastic, subtle heat that plays so well with the sweetness. If you’re sensitive to spice, you can leave it out entirely, or just add a little bit of the minced flesh without the seeds and membranes, which is where most of the heat lives.

How to Make Pineapple Cucumber Salad

Serving Suggestions

Complementary Dishes

• Grilled Mahi-Mahi or Shrimp Skewers — The light, flaky texture of the fish or the sweetness of the shrimp is a perfect canvas for the salad’s bright, acidic flavors. It’s like a taste of a tropical vacation.
• Jerk Chicken Thighs — The spicy, smoky, and deeply savory notes of jerk seasoning are incredible when cooled down by a forkful of this crisp, sweet salad. It’s a match made in heaven.
• Black Bean Burgers or Veggie Kebabs — For a fantastic vegetarian spread, this salad adds the necessary freshness and juiciness to balance out the hearty, earthy elements.

Drinks

• A Crisp Vinho Verde or Sauvignon Blanc — These wines have high acidity and citrus notes that will mirror the lime in the salad and cut through the sweetness beautifully.
• A Classic Mojito or Mint Julep — The fresh mint in the cocktail will echo the mint in the salad, creating a wonderfully cohesive flavor experience from plate to glass.
• Sparkling Water with Lime — Sometimes simple is best. The effervescence is incredibly refreshing and won’t compete with the delicate flavors of the dish.

Something Sweet

• Coconut Panna Cotta — The creamy, rich coconut flavor is a natural partner for pineapple and provides a lovely, smooth contrast to the salad’s crunch.
• Mango Sorbet — Double down on the tropical vibes with a scoop of intensely fruity, dairy-free sorbet. It’s light and cleansing.
• Ginger Cookies — The warm spice of ginger is a fantastic way to end the meal, offering a different kind of zing that complements the lime and herbs.

Top Mistakes to Avoid

• Mistake: Dressing the salad too far in advance. The salt in the dressing will draw water out of the cucumber and pineapple, creating a pool of liquid at the bottom of your bowl and making the salad soggy. Aim to combine everything just before serving.
• Mistake: Using canned pineapple. While convenient, canned pineapple is often too soft and overly sweet in a syrupy way. The firm, fresh texture and more nuanced sweetness of a fresh pineapple are non-negotiable for the best results.
• Mistake: Skipping the herb massage. If you add the delicate mint and cilantro too early and toss aggressively, they’ll bruise and turn dark and wilted. A gentle, last-minute addition keeps them bright and perky.
• Mistake: Not tasting before serving. The sweetness of pineapples can vary dramatically. Always taste your salad and adjust the salt, acid (lime), and sweet (honey) balance at the end. It’s the difference between good and great.

Expert Tips

• Tip: Add a creamy element for richness. For a more substantial side, try crumbling in some salty feta cheese or creamy avocado chunks right at the end. The fat content adds a wonderful richness that plays beautifully against the acidity.
• Tip: Turn it into a main course. Bulk it up by adding cooked quinoa or farro for a hearty grain bowl, or top it with grilled chicken or chickpeas for a complete, satisfying lunch.
• Tip: Get creative with the acid. While lime is classic, don’t be afraid to experiment. A splash of rice vinegar can add a different kind of tang, or a little yuzu juice would be fantastic if you can find it.
• Tip: Use the leftovers wisely. If you do have leftovers, they will be watery, but don’t throw them out! They make an incredible base for a green smoothie the next morning or a vibrant salsa for fish tacos—just drain off the excess liquid.

FAQs

Can I make this salad ahead of time?
You can definitely do some prep ahead to save time, but I don’t recommend combining everything more than an hour in advance. The best approach is to chop the pineapple, cucumber, and herbs and store them separately in airtight containers in the fridge. Make the dressing and let the onion marinate in it. Then, simply combine everything right before you’re ready to serve. This way, you get all the convenience without sacrificing the perfect texture.

How long will leftovers keep in the fridge?
Honestly, this salad is best eaten fresh. If you have leftovers, they’ll keep for about 24 hours in an airtight container, but expect the cucumbers to soften and release more water. It will still taste good, but the texture won’t be as crisp. As I mentioned, repurposing it into a smoothie or a chunky salsa is a great way to use it up without waste.

What’s the best way to cut a pineapple?
It can seem intimidating, but it’s easy once you know how! Lay the pineapple on its side and slice off the top and bottom. Stand it upright and carefully slice off the skin from top to bottom, following the curve of the fruit. Then, with the pineapple still upright, cut it into quarters lengthwise. You’ll see the tough core running through each quarter; just slice that part off. Now you have four long spears you can easily chop into chunks.

I’m not a fan of cilantro. What can I use instead?
No problem at all! Cilantro can be a divisive herb. You can simply leave it out and double the amount of mint for a cool, refreshing profile. Alternatively, fresh basil or even flat-leaf parsley would be lovely substitutes, adding a different but equally delicious herbal note.

Is this salad considered vegan?
As written, yes, this recipe is vegan, provided you use maple syrup instead of honey. It’s also naturally gluten-free. It’s a fantastic, inclusive option for potlucks where you might have guests with various dietary preferences.