Fresh Pineapple & Cucumber Salad

This refreshing pineapple and cucumber salad is perfect for anyone who loves bright, tropical flavors that make your taste buds dance! Your family will absolutely love how this sweet and tangy dish cools them down on hot summer days. Plus, it’s so easy to make and pairs beautifully with any grilled meal.

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Total Time: 15 minutes, Serves: 8 people (makes 8 cups).

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 93 Calories, 4g Fat, 16g Carbs, 1g Protein.

Ingredients You’ll Need

Avocado oil or extra-virgin olive oil: You’ll need 2 tablespoons of either one. I love using avocado oil because it has such a clean, light taste that lets the fruit flavors shine through!

Fresh lime juice: 2 tablespoons of freshly squeezed lime juice works best. Trust me, fresh lime makes such a difference compared to the bottled stuff!

Salt and pepper: Just ¼ teaspoon of each to bring out all those amazing flavors. Simple seasonings that make everything pop!

Fresh pineapple: One medium pineapple that you’ll peel, core, and cut into bite-size pieces. Look for one with a golden-yellow skin – that’s your sign it’s perfectly ripe and sweet!

Cucumber: 2 cups worth when you slice them up. I like to halve them lengthwise first, then slice thin for the perfect crunch.

Jalapeño pepper: One small jalapeño, seeded and finely chopped if you want a little kick. You can totally skip this if you prefer things mild!

Fresh cilantro: ½ cup coarsely chopped. The fresh herbs really make this salad sing with flavor!

How to Make Pineapple & Cucumber Salad

Step 1: Grab a large mixing bowl and stir together your oil, lime juice, salt, and pepper. This creates your simple but delicious dressing that coats everything perfectly.

Step 2: Add your pineapple pieces, sliced cucumber, chopped jalapeño (if using), and fresh cilantro to the bowl. Stir everything together really well so every piece gets coated with that tangy dressing.

Easy and Quick Pineapple & Cucumber Salad Version

Want to make this even faster? You can totally use pre-cut pineapple from the store! Just grab about 4 cups of fresh pineapple chunks from the produce section. Sure, it costs a bit more, but it saves you so much time when you’re in a hurry. You can also use pre-washed, pre-sliced cucumbers to make this super quick!

Serving Ideas

This bright salad is amazing alongside grilled chicken, fish, or pork – it cuts right through any richness and refreshes your palate. I love serving it at barbecues with some grilled corn on the cob and a simple green salad. It also makes a perfect light lunch on its own with some crusty bread on the side.

Storage

Store your leftover salad in the fridge for up to 3 days in a covered container. The flavors actually get even better after sitting for a few hours! Just give it a good stir before serving since the dressing might settle a bit.

Substitutions

No lime? Lemon juice works great too! Can’t find cilantro? Fresh mint or basil are delicious swaps. If you don’t have avocado oil, any neutral oil like canola works just fine. You can even add diced red bell pepper or red onion for extra crunch and color!

Pro Tips

• Perfect Pineapple: A ripe pineapple should smell sweet at the bottom and give slightly when you press it. The leaves should pull out easily too!
• Cucumber Prep: If your cucumbers have thick, waxy skin, go ahead and peel them. Otherwise, leave the skin on for extra nutrients and color.
• Make-Ahead Magic: This salad tastes even better after chilling for 30 minutes. The flavors really meld together beautifully!
• Heat Level: Start with half the jalapeño and taste. You can always add more, but you can’t take it out!

FAQs

Can I make this salad the night before?

You bet! This salad actually improves with time. Just keep it covered in the fridge and give it a stir before serving. The flavors get even more delicious overnight!

What if I can’t handle spicy food at all?

No worries! Just skip the jalapeño completely. The salad is absolutely delicious without it and still has tons of flavor from the lime and cilantro.

Can I use frozen pineapple?

Sure! Just make sure to thaw it completely and drain off any excess liquid first. Fresh is always best, but thawed frozen pineapple works in a pinch.

How do I know if my pineapple is ripe enough?

Look for golden-yellow skin color and give it a sniff at the bottom – it should smell sweet and tropical. If it smells fermented or overly strong, it might be overripe.

I’d love to hear how this fresh and vibrant salad turns out for you! Let me know in the comments what you served it with or if you tried any fun variations. Happy cooking, friends!