Pineapple Cucumber Salad Recipe
Bursting with tropical sweetness, crisp freshness, and just a hint of zing, Pineapple Cucumber Salad is the ultimate answer to those hot days when you crave something light yet deeply satisfying. This salad is a joyful celebration of juicy pineapple, crunchy cucumber, and tangy lime, all tossed together in minutes for a dish that feels like a mini vacation in every bite. Whether you’re serving it at a backyard barbecue or sneaking a bowl for a midday snack, this vibrant recipe is sure to brighten up your table and your tastebuds.
Ingredients You’ll Need
The beauty of this Pineapple Cucumber Salad is in its simplicity—each ingredient is carefully chosen to build layers of flavor and color. You’ll find that every element plays a starring role, from the sweet pineapple to the zesty punch of lime and cilantro.
- Fresh Pineapple Chunks: The star of the show, sweet and tangy pineapple packs juicy flavor and vibrant color into every bite.
- Cucumber: Crisp, refreshing, and hydrating, cucumber balances the sweetness and adds delightful crunch.
- Red Onion: Thinly sliced for a gentle bite and a pop of color, red onion provides a subtle sharpness that wakes up the palate.
- Fresh Cilantro: Adds a fresh, herbal note and a burst of green that ties the salad together beautifully.
- Lime Juice: Bright, tart, and citrusy, lime juice lifts all the flavors and keeps things zesty.
- Honey or Agave Syrup: Just a touch of natural sweetness that enhances the fruit and balances the acidity.
- Chili Powder (optional): For those who love a hint of heat, a sprinkle of chili powder brings a subtle kick.
- Salt and Pepper: Essential for seasoning, these bring out the natural flavors and provide balance.
How to Make Pineapple Cucumber Salad
Step 1: Prepare the Fruits and Veggies
Start by chopping your fresh pineapple into bite-sized chunks and slicing your cucumber. If you want extra crunch, keep the peel on, especially if you’re using an English cucumber. Thinly slice the red onion so it melds gently into the salad without overpowering the other flavors.
Step 2: Whisk Up the Dressing
In a small bowl, whisk together the lime juice, honey or agave syrup, chili powder (if you love a little spice), and a generous pinch of salt and pepper. This dressing is what brings everything to life, balancing the sweetness of the fruit with a tangy, savory finish.
Step 3: Toss It All Together
Gently toss the pineapple, cucumber, and red onion in a large bowl. Pour the zesty dressing over the top and give everything a careful mix, ensuring every piece gets coated. Add the chopped cilantro last and toss again for that final bright, herby touch.
Step 4: Chill and Serve
For the absolute best flavor, let your Pineapple Cucumber Salad chill in the fridge for 10 to 15 minutes. This allows the flavors to mingle and the salad to refresh itself, making it extra cool and crisp when you serve it.
How to Serve Pineapple Cucumber Salad
Garnishes
A sprinkle of extra cilantro, a pinch of flaky sea salt, or a few thin slices of fresh jalapeño can transform this salad from simple to show-stopping. For a colorful twist, try adding a handful of pomegranate seeds or a dusting of toasted coconut flakes.
Side Dishes
Pineapple Cucumber Salad makes a perfect companion to grilled chicken, shrimp skewers, or spicy tacos. It also pairs wonderfully with rich dishes like pulled pork or teriyaki tofu, providing a refreshing contrast and cleansing the palate between bites.
Creative Ways to Present
Serve in chilled glass bowls for an elegant touch, or scoop the salad into hollowed-out pineapple halves for a truly tropical presentation. For parties, try serving in small cups or lettuce leaves for easy, grab-and-go portions that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pineapple Cucumber Salad in an airtight container in the refrigerator. It will stay crisp and delicious for up to 2 days, though the cucumber may lose a bit of its crunch after that. Always give it a good toss before serving again.
Freezing
Freezing is not recommended for this salad, as the fresh ingredients will lose their texture and become watery when thawed. For best results, enjoy your Pineapple Cucumber Salad fresh or within a couple of days of making it.
Reheating
No reheating needed! This salad is meant to be served cold, making it the perfect make-ahead dish for picnics, potlucks, or quick lunches.
FAQs
Can I make Pineapple Cucumber Salad ahead of time?
Absolutely! You can prepare the salad a few hours in advance and keep it chilled until serving. For maximum freshness, add the cilantro just before serving to preserve its vibrant color and flavor.
What type Salad
English cucumbers are ideal because they’re seedless and have tender skin, but Persian or standard cucumbers work well too. If using regular cucumbers, you may want to peel them for a smoother texture.
Can I make this salad spicier?
Definitely! Add a pinch of red pepper flakes, a dash of hot sauce, or some finely diced jalapeño for an extra kick. Adjust the heat to your taste and enjoy the spicy-sweet combo.
Is Pineapple Cucumber Salad vegan?
Yes, it can be! Simply use agave syrup instead of honey in the dressing, and you’ll have a fully vegan, plant-based salad that’s naturally gluten-free as well.
How can I customize this salad?
Feel free to get creative—add diced mango, chopped mint, or even a handful of roasted peanuts for crunch. This salad is wonderfully versatile and welcomes all sorts of fruity or crunchy additions.
Final Thoughts
If you’re craving something light, bright, and absolutely bursting with flavor, you can’t go wrong with Pineapple Cucumber Salad. It’s the kind of recipe that surprises and delights with every bite. Give it a try, and let it bring a taste of the tropics to your table!
Print
Pineapple Cucumber Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Pineapple Cucumber Salad is a refreshing and vibrant no-cook dish perfect for warm days. Combining sweet pineapple, crisp cucumber, and zesty lime dressing with fresh cilantro, it offers a light and tropical flavor that’s both vegan and gluten-free. A touch of chili powder adds an optional hint of spice to elevate the taste, making it a delightful side salad for any summer meal.
Ingredients
Salad Ingredients
- 2 cups fresh pineapple chunks
- 1 large cucumber, sliced or diced
- ¼ small red onion, thinly sliced
- ¼ cup chopped fresh cilantro
Dressing Ingredients
- 1 tablespoon lime juice
- 1 teaspoon honey or agave syrup
- ¼ teaspoon chili powder (optional)
- Salt and pepper to taste
Instructions
- Combine Base Ingredients: In a large bowl, mix together the fresh pineapple chunks, sliced or diced cucumber, and thinly sliced red onion to create the salad base.
- Prepare Dressing: In a small bowl, whisk lime juice, honey or agave syrup, chili powder if using, salt, and pepper until well combined to make a tangy and slightly sweet dressing.
- Toss Salad: Pour the dressing over the pineapple, cucumber, and onion mixture and gently toss to evenly coat the ingredients with the dressing.
- Add Cilantro: Sprinkle chopped fresh cilantro over the salad and toss again to distribute the fresh herb flavor throughout.
- Chill Before Serving: Refrigerate the salad for 10 to 15 minutes to allow the flavors to meld and serve chilled as a refreshing side dish.
Notes
- For a spicy kick, add a pinch of red pepper flakes or finely diced jalapeño.
- English cucumbers work best for a crisp texture, but any cucumber variety can be used.
- To keep it strictly vegan, use agave syrup instead of honey.
- Serve immediately after chilling to maintain the cucumber’s crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 9 g
- Sodium: 75 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
