Easy Pineapple Cucumber Salad

Here is my favorite pineapple cucumber salad recipe, with fresh chunks of sweet pineapple, crisp cucumber slices, and a light dressing that brings everything together perfectly.

This salad is what I reach for when the weather gets warm and I want something refreshing on the table. It’s become our go-to side dish for barbecues, and the kids actually ask for seconds. Who knew getting them to eat more fruits and veggies could be this easy?

What Kind of Pineapple Should I Use?

Fresh pineapple is definitely the way to go for this salad – it gives you that sweet, juicy crunch that makes all the difference. You can tell a pineapple is ripe when it smells sweet at the bottom and gives slightly when you press on it. If you’re short on time, pre-cut pineapple from the store works fine, but make sure it looks fresh and isn’t sitting in too much juice. Canned pineapple will work in a pinch, but drain it really well and pat it dry with paper towels since the extra moisture can make your salad soggy.

Options for Substitutions

This fresh salad is really forgiving when it comes to swaps – here are some easy substitutions you can make:

• Fresh pineapple: If fresh pineapple isn’t available, canned pineapple chunks work fine – just drain them well and pat dry to avoid extra liquid in your salad.
• English cucumber: Regular cucumbers work too, but you’ll want to peel and seed them first since their skin is tougher and they have more seeds than English varieties.
• Feta cheese: Try goat cheese, queso fresco, or even diced avocado for a creamy element. If you want to keep it dairy-free, just skip the cheese altogether.
• Fresh cilantro: Not a cilantro fan? Fresh mint or basil work great here and give the salad a different but equally fresh flavor.
• Lime juice: Lemon juice works just as well if that’s what you have on hand. The citrus is key for brightening up all the flavors.
• Honey: Maple syrup, agave, or even a pinch of sugar can replace the honey. Start with less and add more to taste since sweetness levels vary.
• Red onion: Green onions or shallots make good substitutes if red onion is too strong for your taste. Use about 2-3 green onions, chopped.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pineapple cucumber salad is not properly draining the cucumber, which can leave you with a watery mess that dilutes all the flavors – after dicing your cucumber, sprinkle it with salt and let it sit for 15 minutes, then pat dry with paper towels.

Another common error is cutting your pineapple and cucumber pieces too large or uneven, so aim for uniform ½-inch dice so every bite has the perfect balance of sweet and crisp.

Don’t add the feta cheese until right before serving, as it can break down and make the salad soggy if it sits too long in the acidic dressing.

For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving, but don’t let it sit longer than 4 hours or the vegetables will start to lose their crunch.

What to Serve With Pineapple Cucumber Salad?

This fresh and zesty salad is perfect alongside grilled chicken, fish, or shrimp since the sweet pineapple and cool cucumber help balance out any smoky or spicy flavors. I love serving it with tacos, especially fish tacos or carnitas, where it acts almost like a tropical salsa that cuts through rich meats. It’s also great as a side dish for barbecue favorites like grilled pork chops or even burgers when you want something lighter than traditional coleslaw. For a complete meal, try it over quinoa or brown rice with some grilled protein on top.

Storage Instructions

Refrigerate: This pineapple cucumber salad tastes best when served fresh, but you can keep it in the fridge for up to 2 days in a covered container. The flavors actually get better after sitting for about 30 minutes, so don’t worry if you need to make it a little ahead of time.

Make Ahead: You can prep all the ingredients separately up to a day before serving. Keep the diced pineapple and cucumber in separate containers, and mix up the dressing in a small jar. Just toss everything together right before you’re ready to eat to keep the cucumbers from getting too watery.

Serve: Give the salad a good stir before serving since the juices tend to settle at the bottom. If it seems a bit watery after sitting, just drain off some of the excess liquid and add a pinch more salt to brighten up the flavors again.

Preparation Time	15-20 minutes
Cooking Time	0-5 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 200-250
• Protein: 3-5 g
• Fat: 10-15 g
• Carbohydrates: 30-35 g

Ingredients

For the salad:

• 2 cups diced fresh pineapple
• 1 large english cucumber, diced (or 2 persian cucumbers)
• 1/4 small red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño, sliced thin (optional)
• 1/4 cup feta cheese, crumbled (optional)

For the dressing:

• 2 tbsp lime juice (fresh squeezed)
• 1 tbsp honey or maple syrup
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp red pepper flakes (optional)

Step 1: Prepare the Fruit and Vegetables

• 2 cups diced fresh pineapple
• 1 large English cucumber, diced (or 2 Persian cucumbers)
• 1/4 small red onion, thinly sliced
• 1 small jalapeño, sliced thin (optional)
• 1/4 cup chopped fresh cilantro
• 1/4 cup feta cheese, crumbled (optional)

Start by dicing the fresh pineapple into bite-sized pieces.

Next, dice the English cucumber (or Persian cucumbers) into small cubes or slice them into half-moons, according to your preference.

Thinly slice the red onion and, if using, the jalapeño.

Chop the fresh cilantro and crumble the feta cheese (if using).

Make sure all your ingredients are prepped and ready to be mixed.

Step 2: Make the Lime Dressing

• 2 tbsp lime juice (fresh squeezed)
• 1 tbsp honey or maple syrup
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp red pepper flakes (optional)

In a small bowl, combine the freshly squeezed lime juice with honey (or maple syrup), olive oil, salt, ground black pepper, and red pepper flakes (if using).

Whisk these ingredients together until the dressing is well blended and smooth.

I like to taste the dressing at this point and adjust the seasoning to my liking—sometimes a little extra lime juice brightens it up.

Step 3: Combine Salad Ingredients

• diced pineapple from Step 1
• diced cucumber from Step 1
• thinly sliced red onion from Step 1
• chopped cilantro from Step 1
• thinly sliced jalapeño from Step 1 (optional)
• lime dressing from Step 2

In a large mixing bowl, add the diced pineapple, diced cucumber, thinly sliced red onion, chopped cilantro, and thinly sliced jalapeño (if using).

Pour the lime dressing from Step 2 over the salad ingredients and toss gently with a spoon or spatula to ensure everything is evenly coated.

Step 4: Add Feta and Chill

• crumbled feta cheese from Step 1 (optional)

Sprinkle the crumbled feta cheese (if using) evenly over the tossed salad.

Serve immediately or, for even better flavor, let the salad chill in the refrigerator for 15–30 minutes.

Chilling helps the flavors meld beautifully.

Personally, I find letting it rest a bit makes each bite even more refreshing.

Step 5: Garnish and Serve

Before serving, garnish your salad with a little extra chopped cilantro or a squeeze of fresh lime juice for a pretty and flavorful finish.

Serve your salad chilled and enjoy this bright, zesty combination!