Pineapple Cucumber Salad

Short, Catchy Intro:

So you want something bright, crunchy, and oddly tropical without hauling out a grill or starting a culinary saga? Same. This Pineapple Cucumber Salad is your new lazy genius move. It tastes like vacation in a bowl, and it takes less time than convincing a friend to watch one more episode. If you like fresh, sweet, tangy, with just the right hint of mischief, stay with me for a few minutes.

Fun fact while we’re at it Do you love cucumber salads and want variety? Try this tasty Asian cucumber salad for a different vibe.

Why This Recipe is Awesome

Let me count the reasons quickly and without judgment. First, it looks like you did something fancy even if all you actually did was chop and toss. Second, it balances sweet pineapple, crisp cucumber, and bright lime like a tiny orchestra in your mouth. Third, it is idiot proof Seriously, even I did not mess this up the first time.

It stays fresh in the fridge for a day or two so you can make it ahead without any soul-selling. Want a little kick or a salty finish Add jalapeño or feta and boom you are suddenly sophisticated. Also it plays well with other dishes, so bring it to a barbecue and get instant popularity points.

Ingredients You’ll Need

• 2 cups fresh pineapple, diced — ripe but not mushy, please
• 1 large English cucumber, diced or 2 Persian cucumbers if you are fancy
• 1/4 small red onion, thinly sliced, because sharpness keeps things interesting
• 1/4 cup fresh cilantro, chopped, tiny herb confetti
• 1 small jalapeño, thinly sliced, optional unless you are brave
• 1/4 cup crumbled feta cheese, optional for a salty contrast
• 2 tbsp fresh lime juice, the fresher the better
• 1 tbsp honey or maple syrup, pick your vibe
• 1 tbsp olive oil, simple and reliable
• 1/2 tsp salt, don’t skip it
• 1/4 tsp black pepper, a gentle nudge
• 1/2 tsp red pepper flakes, optional for heat if you want drama

Tip Use ripe pineapple for sweetness but avoid ones that feel squishy when pressed.

Step-by-Step Instructions

1. Dice the pineapple into bite-sized pieces. Keep them uniform so every bite has pineapple presence.
2. Slice the cucumber into half-moons or small cubes. Leave the skin on for crunch and color unless you hate texture.
3. Thinly slice the red onion and jalapeño if using. If you want milder onion, rinse slices under cold water for a quick mellow.
4. Chop the cilantro and crumble the feta cheese if using. Cilantro is optional if you have cilantro haters at the table.
5. In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes. Taste the dressing and adjust one element at a time.
6. In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño. Toss like you mean it but gently.
7. Drizzle with the lime dressing and toss gently to coat. Make sure the dressing touches everything for equal fun.
8. Sprinkle with crumbled feta cheese if using. The salty tang is a great foil to the sweet pineapple.
9. Serve immediately or let it chill in the fridge for 15 to 30 minutes to allow the flavors to blend. Both options are winners depending on your patience level.
10. Garnish with extra cilantro or a squeeze of lime before serving for that final chef move.

Common Mistakes to Avoid

• Thinking bigger chunks equal more flavor Nope. Tiny, even pieces give balanced flavor in every bite.
• Skimping on salt People avoid salt like it’s judgmental but salt wakes up flavors. Use it.
• Using canned pineapple This is a fresh salad, not a sad pantry recall. Canned pineapple is too soft and syrupy.
• Overdressing the salad You can always add more dressing later. You cannot un-sog a cucumber.
• Forgetting to taste the dressing before tossing If you do this you will live with regret and likely add too much of something.

Alternatives & Substitutions

• No cilantro panic If cilantro makes you think of soap, swap in fresh parsley or basil. Both play nicely.
• Dairy free Want the salty contrast without feta Use toasted pumpkin seeds or slivered almonds for crunch and saltiness.
• No jalapeño Use a pinch of cayenne or a few red pepper flakes in the dressing for gentle heat. Or leave it out for a peaceful salad.
• Short on lime juice Use lemon as a substitute but taste carefully. Lime gives a specific brightness that is lovely though.
• Want more protein Toss in some cooked shrimp or shredded rotisserie chicken for a heartier meal. This salad makes a great side or main.

If you enjoy spicy cucumber mixes try this spicy cucumber salad for ideas on ramping up the heat.

FAQ (Frequently Asked Questions)

1. Can I make this ahead of time and still have it be crisp What about soggy nightmare scenarios No worries. Make it 15 to 30 minutes ahead for best freshness. If you want to prep earlier, chop ingredients and keep the dressing separate until serving.
2. Can I use frozen pineapple Seriously only if you must Frozen pineapple thaws into mush and waters down the salad. Fresh is worth it here.
3. Is feta required No way. Feta is optional. Use it if you love salty contrast. If not, seeds or none at all are fine.
4. How spicy will the jalapeño make it If you keep the seeds out it is a gentle warmth. Leave seeds in for a bolder kick. Taste as you go.
5. Can I swap honey for maple syrup Yes, for sure. Maple brings a slightly different sweetness but it works and keeps things vegan friendly if that matters.
6. Does this go with fish Absolutely. It pairs wonderfully with grilled fish, tacos, or as a bright side for almost anything that needs cheering up.
7. Can kids handle this Will they eat it It depends on the kids but the sweet pineapple usually wins hearts. Keep jalapeño out until you know their tolerance.

Final Thoughts

This Pineapple Cucumber Salad is basically summer in a bowl and required zero drama. It is easy, flexible, and somehow sophisticated without needing an apron with a motivational quote. Keep it simple for weeknights, dress it up with feta for guests, or make a batch to feel healthy and smug. FYI this recipe scales well, so double it if you actually invited people over. IMO the best part is how it makes everything else on the plate taste fresher by association. Now go impress someone or just treat yourself. You deserve that second bowl.

Conclusion

If you want another take on this flavor combo or a version with slightly different seasonings, check out this lovely reference for inspiration at Pineapple Cucumber Salad – Mom On Timeout.

Pineapple Cucumber Salad

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• Author: admin
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A bright, crunchy, and tropical salad that tastes like vacation in a bowl. Easy to make and perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups fresh pineapple, diced
• 1 large English cucumber, diced (or 2 Persian cucumbers)
• 1/4 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, thinly sliced (optional)
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp fresh lime juice
• 1 tbsp honey or maple syrup
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

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Instructions

1. Dice the pineapple into bite-sized pieces.
2. Slice the cucumber into half-moons or small cubes, leaving the skin on.
3. Thinly slice the red onion and jalapeño if using.
4. Chop the cilantro and crumble the feta cheese if using.
5. In a small bowl, whisk together lime juice, honey, olive oil, salt, black pepper, and red pepper flakes.
6. In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and jalapeño. Toss gently.
7. Drizzle with the lime dressing and toss gently to coat.
8. Sprinkle with crumbled feta cheese if using.
9. Serve immediately or chill for 15 to 30 minutes before serving.

Notes

Use ripe pineapple for sweetness; avoid canned pineapple. Adjust seasoning to taste and don’t skip the salt.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No cooking required
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 12g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 5mg

Keywords: salad, tropical, pineapple, cucumber, easy recipe