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A square white bowl filled with a salad of sliced cucumbers, pineapple, red onion, and chopped herbs, garnished with lime wedges.
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Cucumber and Pineapple Salad

This Pineapple Cucumber Salad is a light and refreshing side dish made with juicy pineapple, crisp cucumbers, red onion, and a sweet honey lime dressing. Perfect for summer cookouts, taco nights, or an easy healthy side dish.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Servings: 4 Servings
Calories: 97kcal
Author: Wendy

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
  • ¼ small red onion thinly sliced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro optional

Instructions

  • In a large bowl, combine the sliced cucumber, pineapple chunks, and red onion.
    A glass bowl with sliced cucumbers, pineapple, and red onion, surrounded by a bottle of oil, limes, chopped herbs, salt, pepper, and a small bowl of honey.
  • In a small bowl, whisk together the lime juice, honey, olive oil, salt, and black pepper.
    A glass bowl with sliced cucumber, pineapple, and red onion, a small bowl of chopped herbs, and a bowl of vinaigrette with a fork on a white surface.
  • Pour the dressing over the salad and toss gently to coat evenly.
  • Add the chopped cilantro if using and toss once more before serving.
    A glass bowl containing a salad made of sliced cucumbers, red onions, potatoes, and herbs on a white background.

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.

Nutrition

Serving: 1Serving | Calories: 97kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 148mg | Potassium: 159mg | Fiber: 2g | Sugar: 13g | Vitamin A: 90IU | Vitamin C: 43mg | Calcium: 19mg | Iron: 0.4mg