Name: Pineapple Cucumber Salad
Prep time: 15 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1½ cups fresh pineapple, diced; 1 small Persian cucumber (or 1 English cucumber), diced; ⅓ cup red onion, finely diced; ¼ cup fresh cilantro, chopped; 2 tbsp honey; 2 tbsp rice vinegar; 1 tbsp fresh lime juice (about 1 lime); ¼ tsp chili oil (optional); ½ tsp coarse salt

Why You’ll Love This Recipe

I love this salad because it’s so refreshing, colorful, and quick to prepare. The sweet pineapple pairs beautifully with the crisp cucumber and the zesty honey-lime dressing. It’s the kind of dish I turn to when I want something light but flavorful, especially on warm days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups fresh pineapple, diced
1 small Persian cucumber (or 1 English cucumber), diced
⅓ cup red onion, finely diced
¼ cup fresh cilantro, chopped
2 Tbsp honey
2 Tbsp rice vinegar
1 Tbsp fresh lime juice (about 1 lime)
¼ tsp chili oil (optional, for a hint of heat)
½ tsp coarse salt

directions

I start by whisking together the honey, rice vinegar, lime juice, chili oil (if I’m using it), and salt in a large bowl.

Then I add the diced pineapple, cucumber, red onion, and cilantro into the bowl.

I toss everything gently to make sure the salad is evenly coated in the dressing.

Next, I cover the bowl and let the salad chill in the fridge for about 20 minutes to let the flavors meld.

Just before serving, I give it a final toss and taste to adjust seasoning if needed.

Servings and timing

Prep Time: 15 minutes
Cooking Time: –
Total Time: 35 minutes (including chill)
Servings: 4
Calories: ~80 kcal per serving

Variations

Sometimes I add diced avocado for a creamy element or throw in some thinly sliced jalapeño for extra heat. I’ve also tried using mango instead of pineapple for a twist that’s just as tasty.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The salad stays crisp and bright if eaten fresh, so I usually make it the same day I plan to serve it.

FAQs

Can I make this salad ahead of time?

Yes, I often prep it a few hours in advance, but I recommend adding the dressing closer to serving to keep everything crisp.

Can I use canned pineapple?

Fresh pineapple is best, but canned works in a pinch—just be sure to drain it well and use pineapple packed in juice, not syrup.

What other herbs work well in this salad?

Mint or basil can be used instead of or alongside cilantro for a different herbal note.

Is this salad spicy?

Not unless I add the chili oil or jalapeño. I like the option of adding heat, but it’s great without it too.

Can I use a different vinegar?

Yes, white wine vinegar or apple cider vinegar both work well if I don’t have rice vinegar on hand.

Conclusion

Pineapple Cucumber Salad is one of my go-to dishes when I want something fresh, fast, and flavorful. It’s a crowd-pleaser that fits any summer menu, from BBQs to light lunches, and it’s so easy to customize. I always feel good serving something this bright and wholesome.