Cucumber and Pineapple Salad
There’s just something about a cold, crisp salad on a hot day, and this Cucumber and Pineapple Salad has been on repeat at my house lately. It’s sweet, tangy, refreshing, and takes just a few minutes to throw together. I love serving this alongside grilled chicken, burgers, or even tacos when I need an easy side dish that still feels fresh and colorful.
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I started making this salad during busy summer evenings when I didn’t want to turn on the oven. The juicy pineapple and crunchy cucumber together are such a good combo, and that little drizzle of honey lime dressing ties everything together perfectly. It’s one of those simple recipes that always disappears fast at cookouts and family dinners.
If you love easy fresh salads like this one, you may also enjoy Kale Broccoli Salad, Strawberry Punch, or Apple Salsa for another quick and refreshing side dish.
Why You’ll Love This Recipe
- Quick and Easy: This salad comes together in about 10 minutes with minimal prep work.
- Fresh and Refreshing: The cucumber and pineapple make this salad light, juicy, and perfect for warm weather.
- Budget-Friendly: Uses simple ingredients that are easy to find and affordable.
- Perfect for Cookouts: Great for potlucks, BBQs, taco nights, or light lunches.
Ingredients
Cucumber and Pineapple Salad
Equipment
- Large Mixing Bowl
- small mixing bowl
- whisk
- cutting board
- Sharp Knife
- Measuring spoons
Ingredients
- 1 large cucumber thinly sliced
- 2 cups fresh pineapple cut into bite-size chunks
- ÂĽ small red onion thinly sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 tablespoon olive oil
- ÂĽ teaspoon salt
- â…› teaspoon black pepper
- 2 tablespoons chopped fresh cilantro optional
Instructions
- In a large bowl, combine the sliced cucumber, pineapple chunks, and red onion.
- In a small bowl, whisk together the lime juice, honey, olive oil, salt, and black pepper.
- Pour the dressing over the salad and toss gently to coat evenly.
- Add the chopped cilantro if using and toss once more before serving.
Notes
- Chill the salad before serving for the freshest flavor.
- Cut ingredients into similar-sized pieces for easy eating.
- Toss gently so the pineapple stays intact.
- Serve the same day for the crispiest cucumbers.
Storage:
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheating: This salad is best served cold, so no reheating is needed. Freezing: Freezing is not recommended because the cucumbers will become watery after thawing.Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use fresh pineapple for the best flavor and texture. Canned pineapple can be softer and extra sweet.
- Slice the cucumbers thinly so they soak up more of the dressing.
- Let the salad sit for about 10 minutes before serving so the flavors can blend together.
- If red onion feels too strong, soak the slices in cold water for a few minutes before adding them to the salad.
- Add diced avocado for extra creaminess.
- Sprinkle in a little TajĂn or chili powder for a sweet and spicy twist.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can make it a few hours ahead and keep it chilled in the refrigerator until serving.
English cucumbers or mini cucumbers work great because they have fewer seeds and a thinner skin.
A ripe pineapple should smell sweet at the bottom and have a little give when pressed gently.
Fresh lime juice is best for flavor, but bottled lime juice can work in a pinch.
Nope! The cilantro adds freshness, but you can leave it out if your family doesn’t love cilantro.
