Pineapple Cucumber Salad

If you’re craving a fresh, light, and slightly tropical salad, this Pineapple Cucumber Salad is exactly what you need. Sweet, juicy pineapple meets crisp, cool cucumber, while a zesty lime dressing ties everything together in a refreshing, vibrant dish. This salad is perfect for hot summer days, quick lunches, potlucks, or as a side dish for dinner.

With minimal prep time and no cooking required, it’s also an excellent choice for busy weeknights or for anyone looking for a healthy, vegetarian-friendly option. Whether you enjoy it as a side dish, a snack, or even part of a tropical-themed meal, this Pineapple Cucumber Salad will brighten any table.

Why You’ll Love This Salad

Here’s why this simple salad becomes a crowd-pleaser every time:

• Quick and easy: Ready in just 10 minutes.
• Fresh and tropical: Pineapple adds sweetness, cucumber adds crunch, and lime dressing adds zing.
• Vegetarian-friendly: Naturally plant-based, with optional feta for creaminess.
• Customizable: Add spice with jalapeños, protein with nuts, or tang with feta.
• Meal prep friendly: Pre-chop ingredients for a quick salad any time.
• Healthy and refreshing: Low in calories, high in vitamins, perfect for a light, energizing side dish.

Ingredients Breakdown

This recipe serves 4 people. All measurements are exact for consistent results.

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, for spice)
• ¼ cup crumbled feta cheese (optional, for salty contrast)

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, for heat)

Tools & Equipment Needed

• Large mixing bowl
• Small bowl for dressing
• Whisk or fork
• Knife and cutting board
• Measuring spoons and cups

Step-by-Step Instructions

Follow these steps to prepare a refreshing, vibrant salad:

Step 1: Prepare the Ingredients

• Dice pineapple into bite-sized pieces.
• Slice cucumber into half-moons or small cubes.
• Thinly slice the red onion and jalapeño (if using).
• Chop cilantro and crumble feta cheese (if using).

Step 2: Make the Dressing

• In a small bowl, whisk together lime juice, honey or maple syrup, olive oil, salt, black pepper, and red pepper flakes (if using).
• Taste and adjust seasoning to preference.

Step 3: Assemble the Salad

• In a large bowl, combine pineapple, cucumber, red onion, cilantro, and jalapeño.
• Drizzle with the lime dressing and toss gently to coat evenly.
• Sprinkle with crumbled feta cheese if desired.

Step 4: Serve & Enjoy

• Serve immediately for maximum freshness, or chill in the fridge for 15–30 minutes to allow flavors to blend.
• Garnish with extra cilantro or a squeeze of lime before serving.

Tips & Variations

• Extra crunch: Add chopped peanuts or cashews for texture and protein.
• Make-ahead: Prep ingredients up to 6 hours in advance; add dressing just before serving to maintain freshness.
• Milder flavor: Soak red onion in cold water for 5 minutes to reduce sharpness.
• Spicy twist: Keep the seeds in jalapeño or add extra slices for heat.
• Feta alternatives: Goat cheese or cotija work well if you prefer a different tangy flavor.
• Tropical upgrade: Add diced mango or papaya for extra sweetness.

Flavor Profile & Pairings

• Taste: Sweet from pineapple, crisp and refreshing from cucumber, tangy lime, and optional heat from jalapeño. Feta adds a creamy, salty contrast.
• Texture: Juicy pineapple, crisp cucumber, tender onion, creamy cheese, and optional crunch from nuts.
• Pairings: Works beautifully with grilled chicken, fish tacos, shrimp skewers, or served as a side to a rice or grain bowl.

Nutritional Overview

Estimated nutrition per serving:

Nutrient	Amount
Calories	120 kcal
Sugar	12 g
Fat	5 g
Saturated Fat	1 g
Carbohydrates	16 g
Fiber	2 g
Protein	2 g
Sodium	200 mg
Cholesterol	5 mg (if using feta)

Dietary notes: Vegetarian, gluten-free, and naturally low in calories. Can be made vegan by omitting feta or using plant-based cheese.

Make-Ahead & Meal Prep Tips

• Prep fruits and vegetables: Dice pineapple, cucumber, and slice onions in advance for quick assembly.
• Dressing storage: Store dressing in a separate airtight container in the fridge for up to 2 days.
• Combine before serving: Toss salad with dressing just before serving to maintain crispness.
• Extra storage: Salad can be prepped 6 hours ahead, but fresh herbs and feta are best added just before serving.

FAQs

Q: Can I use canned pineapple?
A: Yes, but fresh pineapple offers the best flavor and texture. Drain canned pineapple well to avoid watery salad.

Q: Can I make this salad vegan?
A: Absolutely! Omit the feta or use a plant-based cheese alternative.

Q: How spicy is the jalapeño?
A: It’s mild if you remove seeds; keep seeds for more heat.

Q: Can I substitute the lime juice?
A: Lemon juice works as a substitute, though it will slightly change the flavor profile.

Q: How long does this salad stay fresh?
A: Best served fresh, but it can be stored in the fridge up to 6 hours before tossing with dressing.

Cooking Timeline (at a Glance)

Step	Time
Prep ingredients	5–7 min
Make dressing	2 min
Toss salad	1–2 min
Chill (optional)	15–30 min
Total	10–15 min

Serving Suggestions

• Serve chilled for maximum refreshment.
• Garnish with additional cilantro leaves and a wedge of lime.
• Pair with grilled seafood, chicken skewers, or a light grain bowl for a tropical meal.
• Perfect addition to summer BBQs, potlucks, or picnic spreads.

Recipe Variations

1. Tropical Fruit Mix: Add diced mango, papaya, or kiwi.
2. Nutty Crunch: Add chopped peanuts, cashews, or almonds.
3. Cheesy Tropical: Add feta or goat cheese for a creamy, tangy contrast.
4. Spicy Twist: Add finely diced habanero or serrano peppers for heat.
5. Herbaceous Flavor: Add mint or basil instead of cilantro for a fresh variation.

Ingredient Spotlight

Pineapple

• Selection: Choose ripe, golden pineapple with a sweet aroma.
• Storage: Whole pineapple can be stored at room temperature; cut pineapple lasts 3–4 days in fridge.
• Tip: For extra sweetness, toss pineapple in a little honey before adding to salad.

Cucumber

• Selection: English cucumber is mild and crisp, Persian cucumbers are smaller and sweeter.
• Storage: Store uncut cucumbers in the fridge for up to 1 week.
• Tip: Slice thinly or dice small for best texture in salad.

Pro Cooking Tips

• Dice all ingredients evenly for a balanced texture.
• Chill salad slightly before serving for a refreshing, crisp bite.
• Toss gently to avoid bruising delicate pineapple and cucumber.
• Add dressing last to keep salad crisp.

Storage & Freezing Guide

• Refrigeration: Best eaten fresh. Store undressed salad in airtight container up to 6 hours.
• Freezing: Not recommended; pineapple and cucumber release water when frozen, making the salad soggy.
• Serving later: Keep dressing separate until ready to serve.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	120 kcal	Light and refreshing
Carbohydrates	16 g	From pineapple and cucumber
Fat	5 g	From olive oil and optional feta
Saturated Fat	1 g	From optional feta
Fiber	2 g	From cucumber and pineapple
Protein	2 g	Mainly from feta if used
Sodium	200 mg	From feta and added salt

Expanded Conclusion

This Pineapple Cucumber Salad is a vibrant, tropical, and refreshing dish that’s perfect for summer lunches, weeknight dinners, or as a side for grilled proteins. The combination of sweet pineapple, crisp cucumber, zesty lime, and optional heat from jalapeño creates a bright flavor profile that awakens your taste buds.

Whether you enjoy it on its own, pair it with grilled meats, or include it in a picnic spread, this salad is quick, easy, and endlessly adaptable. Prepare, toss, and serve to enjoy a light, fresh, and flavorful salad that’s sure to impress your family and friends.

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