Pineapple Cucumber Salad

Waking up to the promise of a warm afternoon always makes us crave something cool and refreshing; and this Pineapple Cucumber Salad is the crisp, hydrating dish Max loves to help chop. We love how the sweet, golden pineapple chunks mix with the crunchy green cucumbers; turning a simple bowl of fruit into a vibrant tropical escape right in our kitchen. It is our favorite family habit for staying cool and energized during the hottest days of the year.

A refreshing and hydrating salad combining sweet pineapple chunks and crisp cucumber slices tossed in a zesty lime-honey dressing with fresh cilantro.

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Why You Will Love This Pineapple Cucumber Salad

This dish offers a perfect balance of juicy sweetness and crisp, savory crunch; providing a refreshing zing that is both visually stunning and incredibly hydrating. It is an effortless way to enjoy a light lunch tropical fruit salad that works as a showstopper for any picnic or a healthy side dish for a heavy dinner.

How To Make Pineapple Cucumber Salad

The Pineapple Cucumber Salad is a modern, clean-eating twist on a classic fruit salad; featuring a zesty lime dressing and a hint of spice. This specific version uses a mix of fresh pineapple, English cucumbers, and plenty of cilantro to create a "cleansing" profile that is much more flavorful than a plain fruit cup. Originally inspired by Thai cucumber salad traditions; this dish has been refined in our kitchen to be a tested, repeatable favorite that feels like a spa day in a bowl.

Pineapple Cucumber Salad Ingredients

• 1 small Pineapple (peeled and cubed)
• 1 large English cucumber (sliced into half-moons)
• ¼ cup Red onion (finely diced, optional)
• ½ cup Fresh cilantro (chopped)
• 2 tablespoons Fresh lime juice
• 1 tablespoon Honey or agave nectar
• ½ teaspoon Sea salt
• ¼ teaspoon Black pepper
• Pinch of chili flakes (optional for heat)

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Step by Step Method

Prep the fruit

• Slice the pineapple and cucumber into uniform, bite-sized chunks to ensure every forkful has a perfect mix of textures.

Whisk the dressing

• Combine the lime juice, honey, sea salt, black pepper, and chili flakes in a small bowl until the honey is fully dissolved.

Toss the base

• Place the pineapple, cucumber, and red onion in a large salad bowl and drizzle the dressing over the top.

Add fresh herbs

• Fold in the chopped cilantro gently, ensuring the green leaves are evenly distributed throughout the salad.

Marinate briefly

• Let the salad sit for ten minutes before serving to allow the juices to mingle and the flavors to deepen.

Final garnish

• Sprinkle a little extra sea salt or a few more chili flakes on top just before bringing the bowl to the table.

MAX’S REACTION

"Mom, it’s like eating a drink! The pineapple is so sweet and the cucumber makes a super loud crunch!"

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What Pairs Well With Pineapple Cucumber Salad

I usually serve this crisp salad with a side of spicy Chili Chicken Thighs to balance the cool fruit with some heat. If you are looking for a full tropical feast; it goes beautifully alongside our Steak Burrito Bowl or as a refreshing starter before our Shrimp and Spinach Stuffed Pasta Rolls.

Pineapple Cucumber Salad Variations

Pineapple Cucumber Salad Indian Style

Add a teaspoon of chaat masala and a pinch of roasted cumin powder to the dressing for a savory, spiced street-food flavor.

Thai Pineapple Cucumber Salad

Stir in a tablespoon of fish sauce and top with crushed roasted peanuts to give the salad a savory, umami-packed crunch.

Pineapple Cucumber Cleanse Salad

Omit the honey and add fresh mint leaves and grated ginger to create a detox-friendly version that is great for digestion.

Pineapple Cucumber Salad Asian Twist

Drizzle with a little sesame oil and sprinkle with toasted sesame seeds for a nutty, aromatic finish.

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Equipment

• Large mixing bowl
• Chef's knife
• Small whisk

Mom Tip: Use English or Persian cucumbers for this recipe because their skin is thin and they have fewer seeds; making them much crunchier and less watery than standard cucumbers!

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

• Store the salad in an airtight container in the refrigerator for up to two days.
• Note that the salt will draw water out of the cucumber; so you may need to drain excess liquid before serving leftovers.

Make Ahead Strategy

• You can chop the pineapple and cucumber a day in advance and store them separately.
• Whisk the dressing and keep it in a jar; then toss everything together just before serving for the crispest texture.

Reheating Instructions

• This salad is strictly a cold dish!
• Keep it chilled until the very last moment to ensure the fruit stays firm and refreshing.

Pineapple Cucumber Salad FAQs

A Tropical Lunch Everyone Requests

Serving up this colorful, hydrating bowl is my favorite way to brighten up a lunch table. If you enjoyed this fresh win; you should try our savory Chili Chicken Thighs for a perfect protein pairing. For a fun family meal; nothing beats the heartiness of our Steak Burrito Bowl with a twist.

Share your Pineapple Cucumber Salad! Tag us @HannahCooking with #PineappleCucumberSalad; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Pineapple Cucumber Salad recipe and let us know what twists or ingredients you used!

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Zesty Pineapple Cucumber Salad

A refreshing and hydrating salad combining sweet pineapple chunks and crisp cucumber slices tossed in a zesty lime-honey dressing with fresh cilantro.

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Course: Side Dish

Cuisine: Tropical

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 95kcal

Cost: $8

Equipment

• 1 Large bowl (For mixing)
• 1 Chef's knife (For chopping)
• 1 Whisk (For dressing)

Ingredients

• ▢ 1 small Pineapple - Cubed
• ▢ 1 large English cucumber - Sliced
• ▢ ¼ cup Red onion - Diced (optional)
• ▢ ½ cup Cilantro - Chopped
• ▢ 2 tablespoon Lime juice - Freshly squeezed
• ▢ 1 tablespoon Honey - Or agave
• ▢ ½ teaspoon Sea salt - Fine grain
• ▢ ¼ teaspoon Black pepper - Freshly ground
• ▢ 1 pinch Chili flakes - Optional

Instructions 

• Slice the pineapple and cucumber into uniform bite-sized chunks.
• Whisk lime juice, honey, salt, pepper, and chili flakes in a small bowl.
• Combine the pineapple, cucumber, and red onion in a large salad bowl.
• Drizzle the dressing over the fruit and toss gently to coat.
• Fold in the fresh chopped cilantro until evenly distributed.
• Let the salad marinate for 10 minutes before serving.
• Garnish with extra sea salt or chili flakes just before eating.

Notes

Use English cucumbers for the best crunch and minimal seeds. Add chili flakes for a sweet and spicy kick.

Nutrition

Serving: 180g | Calories: 95kcal (5%) | Carbohydrates: 24g (8%) | Protein: 1g (2%) | Fat: 0.5g (1%) | Sodium: 295mg (13%) | Potassium: 320mg (9%) | Fiber: 3g (13%) | Sugar: 18g (20%) | Vitamin A: 120IU (2%) | Vitamin C: 60mg (73%) | Calcium: 30mg (3%) | Iron: 0.8mg (4%)