If your salad game needs a refresh, this bright and zesty pineapple cucumber salad is the perfect way to shake things up. Sweet, tangy, and slightly spicy, it’s the kind of dish that disappears from the table faster than you expect. Refreshing pineapple pairs beautifully with crisp cucumber, a hint of chili, and a burst of lime — a tropical combination that hits all the right notes!
Ingredients For Pineapple Cucumber Salad Recipe
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2 cups fresh pineapple chunks
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1 large cucumber, thinly sliced or diced
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1 small red onion, thinly sliced
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1–2 red or green chilies, finely chopped (optional, for spice)
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2 tbsp fresh lime juice
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1 tbsp honey or agave syrup (optional, for extra sweetness)
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1 tbsp olive oil or sesame oil
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Salt to taste
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Freshly ground black pepper, to taste
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2 tbsp chopped fresh cilantro or mint
Instructions:
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In a large bowl, combine pineapple chunks, cucumber slices, and red onion.
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Add chopped chilies if you like a little heat.
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In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper.
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Pour the dressing over the salad and toss gently until well coated.
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Garnish with fresh cilantro or mint leaves.
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Chill for 10–15 minutes before serving for the best flavor.
Description
This Pineapple Cucumber Salad is a vibrant mix of tropical flavors and crisp textures. It’s naturally hydrating, packed with vitamin C, and perfect as a light side dish for grilled chicken, seafood, or barbecue. The blend of sweet pineapple and cool cucumber creates a balance that’s both satisfying and refreshing, especially during warmer months.
Notes
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Use fresh pineapple for the best texture and flavor — canned can be too soft or overly sweet.
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Persian or English cucumbers work best since they’re less watery and have tender skins.
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If you prefer a tangier salad, increase the lime juice or add a splash of apple cider vinegar.
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You can add avocado, cherry tomatoes, or bell peppers for extra color and nutrients.
Tips
- Chill all ingredients before assembling for an ultra-refreshing taste.
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For a Thai-inspired twist, sprinkle toasted sesame seeds or crushed peanuts on top.
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Don’t overdress the salad — a light coating keeps it crisp and fresh.
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Serve immediately after tossing to prevent the cucumber from releasing too much water.
Servings
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Serves: 4
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Prep Time: 10 minutes
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Total Time: 15 minutes
Nutritional Info (Per Serving)
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Calories: 85
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Carbohydrates: 18g
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Protein: 1g
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Fat: 2g
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Fiber: 2g
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Vitamin C: 70% DV
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Sodium: 100mg
(Values are approximate and may vary based on ingredients used.)
Benefits
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Hydrating & refreshing – Perfect for hot weather.
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Rich in Vitamin C – Boosts immunity and skin health.
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Low-calorie & nutrient-dense – Great for weight management.
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Anti-inflammatory – Pineapple’s bromelain helps reduce bloating and inflammation.
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Digestive support – Cucumber and pineapple aid in healthy digestion.
Q & A
Q: Can I make this salad ahead of time?
A: Yes! You can prep the ingredients and dressing separately and combine them right before serving to keep it crisp.
Q: What can I serve this with?
A: It pairs beautifully with grilled fish, chicken, shrimp, or even spicy dishes like curry.
Q: Can I make it vegan?
A: Absolutely! Just use agave or maple syrup instead of honey.
Q: How long does it last in the fridge?
A: Best eaten fresh, but it can be stored in an airtight container for up to 24 hours.