Pineapple Cucumber Salad

This refreshing and bright salad combines sweet pineapple and crisp cucumber with a tangy lime-honey dressing, making it a perfect summer side dish.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 150

Fruits and Vegetables

2 cups fresh pineapple, diced ripe, juicy, and fragrant.
2 medium cucumbers, thinly sliced English or Persian cucumbers work best for fewer seeds and more snap.
1/4 cup red onion, very thinly sliced adds a gentle bite; soak in cold water to mellow if desired.
1/4 cup fresh cilantro leaves, roughly chopped bright herbaceous lift. Substitute with mint for a cooler note.
1 small jalapeno, seeded and minced (optional) for a subtle heat that contrasts the sweetness.

Dressing

2 tablespoons fresh lime juice essential for the tangy zip.
1 tablespoon honey or maple syrup balances the acidity; use agave for a vegan option.
2 tablespoons extra-virgin olive oil brings silkiness to the dressing.
to taste pinch salt and black pepper to enhance the natural flavors.

Toppings

1 tablespoon toasted sesame seeds or chopped macadamia nuts for crunch and a touch of indulgence.

Preparation

Dice the pineapple and thinly slice the cucumbers and red onion.
In a bowl, whisk together lime juice, honey or maple syrup, olive oil, and a pinch of salt and pepper until glossy and slightly emulsified.

Assembly

In a large mixing bowl, combine pineapple, cucumber, red onion, cilantro, and jalapeno if using.
Pour the dressing over the salad and toss gently so each piece is lightly coated.

Resting

Let the salad sit for 5–10 minutes at room temperature to let the flavors mingle.
Sprinkle with toasted sesame seeds or chopped macadamia nuts for a toasty finish, and adjust salt to taste.

Serving

For a creamier version, stir in Greek yogurt or coconut yogurt. This salad is best enjoyed within the first 24 hours for peak crunch.