Sweet Pineapple Cucumber Salad

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

This salad is my go-to side dish for summer barbecues and potlucks. It’s refreshing, easy to make, and always disappears fast. Plus, it’s one of those recipes that actually tastes better after sitting in the fridge for a while!

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 try to use it within a day or two for the best flavor. Canned pineapple will work in a pinch, but make sure to 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 pretty forgiving when it comes to swaps – here are some easy substitutions:

• Fresh pineapple: Canned pineapple works in a pinch, but make sure to drain it well and pat dry with paper towels. You could also try diced mango or papaya for a similar tropical sweetness.
• English cucumber: Regular cucumbers work fine – just peel them and scoop out the seeds first. Persian cucumbers are actually perfect if you can find them since they’re less watery.
• Red onion: White onion or even thinly sliced green onions can work here. If you find red onion too strong, soak the slices in cold water for 10 minutes before adding.
• Fresh cilantro: Not a cilantro fan? Try fresh mint, basil, or even chopped green onions instead. Each will give the salad a different but tasty flavor profile.
• Feta cheese: Goat cheese, queso fresco, or even diced avocado can replace the feta. If you want to keep it dairy-free, just skip the cheese entirely.
• Honey: Maple syrup works great, or you can use agave nectar. If you don’t have any sweetener, the pineapple should provide enough natural sweetness.
• Lime juice: Lemon juice is a fine substitute, though it will give a slightly different citrus flavor. Rice vinegar also works if you’re out of citrus.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pineapple cucumber salad is not properly draining the ingredients, which can leave you with a watery mess instead of a crisp, refreshing dish – always pat your diced cucumber dry with paper towels and let your pineapple drain for a few minutes after cutting.

Another common error is adding the dressing too early, as the salt will draw out moisture from the vegetables and dilute the flavors, so it’s best to toss everything together just before serving.

Don’t skip salting your cucumber slices and letting them sit for 10-15 minutes before rinsing and drying them, as this simple step removes excess water and helps the cucumber maintain its crunch.

For the best flavor balance, taste your pineapple first – if it’s very sweet, reduce the honey slightly, and if it’s tart, you might want to add a touch more to complement the tangy lime juice.

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 balance out smoky, savory flavors really well. I love serving it with tacos or burrito bowls – it adds such a nice refreshing crunch that cuts through rich meats and beans. It also works great as a side for barbecue dishes like pulled pork or grilled steak, where you need something light and bright to balance all that hearty food. For a lighter meal, try it on top of mixed greens or quinoa to make it more filling, or serve it with some warm pita bread and hummus for a Mediterranean-style spread.

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 an airtight container. The flavors actually get better after sitting for a few hours, so it’s perfect for making ahead for parties or meal prep.

Prep Ahead: You can dice all your ingredients and store them separately in the fridge for up to 24 hours before mixing. Just wait to add the dressing until you’re ready to serve, since the lime juice can make the cucumber release water and dilute the flavors.

Serve: Give the salad a good stir before serving since the ingredients tend to settle. If it seems a bit watery after storing, just drain off any excess liquid and add a pinch more salt or a squeeze of fresh lime to brighten it back up.

Preparation Time	10-20 minutes
Cooking Time	0-5 minutes
Total Time	10-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 230-260
• Protein: 3-5 g
• Fat: 10-12 g
• Carbohydrates: 35-40 g

Ingredients

For the salad:

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

For the dressing:

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

Step 1: Prep the Fruits and Vegetables

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

Dice the fresh pineapple into bite-sized pieces.

Dice the English cucumber (or Persian cucumbers) into small cubes or half-moons, whichever you prefer.

Thinly slice the red onion and jalapeño (if using).

Chop the cilantro leaves.

Crumble the feta cheese (if using) and set aside for final assembly.

Step 2: Make the Lime Dressing

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

In a small bowl, whisk together the freshly squeezed lime juice, honey or maple syrup, olive oil, salt, black pepper, and crushed red pepper flakes (if you want extra spice) until the mixture is smooth and well combined.

Step 3: Combine Salad Ingredients

• diced pineapple from Step 1
• diced cucumber from Step 1
• sliced red onion from Step 1
• chopped cilantro leaves from Step 1
• sliced jalapeño from Step 1

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

Gently toss everything together to distribute the ingredients evenly.

Step 4: Dress and Finish the Salad

• lime dressing from Step 2
• mixed salad from Step 3
• crumbled feta cheese from Step 1

Drizzle the freshly prepared lime dressing (from Step 2) over the mixed salad ingredients (from Step 3).

Gently toss to coat everything evenly.

Sprinkle the crumbled feta cheese (if using) on top.

I like to chill the assembled salad in the fridge for 15–30 minutes—this really lets the flavors meld and makes each bite more refreshing.

Step 5: Garnish and Serve

Before serving, garnish the salad with a little extra cilantro or an extra squeeze of lime juice, if you like.

Serve chilled or immediately after assembling for a crisp and vibrant salad.