Why You’ll Love This Recipe

Pineapple Cucumber Salad balances sweet, tangy, and spicy flavors with crunchy textures, making it both satisfying and revitalizing. The simple lime-honey dressing ties everything together beautifully, while optional additions like jalapeño and feta add exciting layers of flavor. It’s quick to prepare and ideal for warm days or anytime you want a fresh, healthy dish.

Ingredients

For the Salad:

2 cups fresh pineapple, diced
1 large English cucumber, diced (or 2 Persian cucumbers)
¼ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
1 small jalapeño, thinly sliced (optional)
¼ cup crumbled feta cheese (optional)

For the Dressing:

2 tbsp fresh lime juice
1 tbsp honey or maple syrup
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Dice the pineapple and cucumber. Thinly slice the red onion and jalapeño if using. Chop the cilantro and crumble the feta cheese.
In a small bowl, whisk together the lime juice, honey or maple syrup, olive oil, salt, black pepper, and red pepper flakes if using.
In a large bowl, combine pineapple, cucumber, red onion, cilantro, and jalapeño. Drizzle the dressing over the salad and toss gently to coat.
Sprinkle with feta cheese if desired. Serve immediately or chill for 15–30 minutes to allow the flavors to meld.
Garnish with extra cilantro or a squeeze of lime before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Add avocado: Dice avocado for creaminess and extra nutrients.
Make it vegan: Omit feta or substitute with a plant-based cheese alternative.
Add nuts or seeds: Sprinkle toasted pumpkin seeds or sliced almonds for crunch.
Herb swap: Try fresh mint or basil instead of cilantro for a different herbal note.
Spice level: Adjust jalapeño or red pepper flakes to control heat.

Storage/Reheating

Best served fresh but can be refrigerated in an airtight container for up to 1 day.
Stir before serving if stored, as dressing may settle.
Not recommended to reheat; serve chilled or at room temperature.

FAQs

Can I use canned pineapple?

Fresh pineapple is best for texture and flavor, but drained canned pineapple can be used in a pinch.

What if I don’t like spicy food?

Simply omit the jalapeño and red pepper flakes for a mild, refreshing salad.

Can I prepare this salad ahead of time?

Yes, prepare up to 1 day in advance and store in the refrigerator. Add fresh cilantro and feta just before serving.

Can I use other citrus juices?

Lime juice is preferred, but lemon or orange juice can be substituted with slight flavor changes.

How do I keep cucumbers from getting soggy?

Use firm cucumbers and toss with dressing just before serving.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free.

Can I add protein to make it a meal?

Add grilled chicken, shrimp, or chickpeas for a more substantial dish.

How do I store leftovers?

Store in an airtight container in the fridge for up to 24 hours.

Can I double the recipe?

Yes, simply double all ingredients and use a larger bowl.

What can I serve with this salad?

Pairs well with grilled meats, fish, or as a light side to sandwiches and wraps.

Conclusion

Pineapple Cucumber Salad is a quick, flavorful, and healthy dish that brightens up any meal. Its balance of sweet, tangy, and spicy flavors combined with fresh herbs makes it a perfect side or snack. Easy to prepare and versatile, this salad is a refreshing choice to enjoy any time of year.