5-Minute Pineapple Cucumber Salad – Ultimate Summer Refreshment

Author: Sarah

Published: July 17, 2025

There’s nothing like the first bite of my pineapple cucumber salad on a hot summer day – the juicy sweetness of pineapple crashing into the cool, crisp cucumber just makes your taste buds dance! I started making this simple salad years ago when my neighbor brought over a massive haul of fresh pineapples from her Hawaii trip. Since then, it’s become my go-to for backyard barbecues, beach picnics, and those “too-hot-to-cook” nights. What I love most (besides how ridiculously easy it is) is how the lime dressing ties everything together with its bright, zesty kick. This pineapple cucumber salad proves you don’t need fancy ingredients to make something truly refreshing!

Table of contents:

Why You’ll Love This Pineapple Cucumber Salad

This salad isn’t just delicious—it’s basically summer in a bowl! Here’s why it’s always on repeat in my kitchen:

Ready in under 10 minutes – no cooking, no fuss
The perfect balance of sweet pineapple and cool cucumber makes every bite refreshing
Naturally light and healthy with zero added fats

Only 7 simple ingredients you probably have already
Works as a side dish, snack, or even a light lunch
That zesty lime dressing? Absolute game-changer

Trust me, once you try it, you’ll be making this weekly like I do!

Ingredients for Pineapple Cucumber Salad

Here’s what you’ll need to make this sunshine-packed salad (measurements matter, but don’t stress – I’ve made this with eyeballed amounts plenty of times when in a pinch!):

2 cups diced pineapple (fresh is dreamy, but canned works if drained well)

1 large cucumber, thinly sliced (I leave the peel on for color and crunch)
1/4 cup red onion, paper-thin slices (soak in ice water for 5 minutes if you want less bite)
2 tbsp fresh cilantro, roughly chopped (stems and all for maximum flavor)

1 tbsp lime juice (about half a juicy lime)
1 tsp honey (the glue that brings all the flavors together)
1/4 tsp each salt & black pepper (trust me, you want both)

Ingredient Notes & Substitutions

No cilantro? No problem! Fresh mint makes a fabulous swap with its cooling flavor. If your pineapple isn’t super sweet, bump the honey to 2 tsp. For a fun twist, I sometimes add toasted coconut flakes or chopped jalapeño for heat. And if you’re out of limes, lemon juice works in a pinch – just add an extra drizzle of honey to balance the sharper taste.

How to Make Pineapple Cucumber Salad

Making this salad is almost as refreshing as eating it – and I promise, you can’t mess it up! The key is keeping everything crisp and letting those flavors mingle just enough without getting soggy. I always make this right before serving, but if you must prep ahead, keep the dressing separate until the last minute.

Step-by-Step Instructions

Prep your veggies first: Slice that cucumber thin (I use my trusty mandoline on the 1/8″ setting), dice the pineapple into bite-sized chunks, and get those red onion slices whisper-thin. Toss them all together in your prettiest serving bowl.

Whisk the dressing with feeling: In a small bowl, really work that honey into the lime juice until it’s fully dissolved. The salt helps break it down – I usually give it 15 good stirs. Taste it! Want more tang? Add another squeeze of lime.
Dress with care: Drizzle the dressing over your pineapple-cucumber mix and gently toss with clean hands or salad tongs. You want every piece kissed by flavor without crushing the delicate cucumber.
The finishing touch: Scatter that vibrant cilantro over top like confetti. For maximum freshness, serve immediately – the cucumber loses its perfect crunch after about 2 hours in the fridge.

Tips for the Best Pineapple Cucumber Salad

Want to take your pineapple cucumber salad from good to “Oh my gosh, what’s in this?!” good? Here are my tried-and-true tricks:

For crazy good texture, sprinkle with toasted sesame seeds or crushed peanuts right before serving

Taste your pineapple first – if it’s super sweet, cut back on the honey
Let the dressed salad sit for 5 minutes (no more!) before eating to let flavors meld
Always use ice-cold cucumber straight from the fridge for maximum crunch

Doubling the recipe? Keep the dressing separate until ready to serve

Pro tip: The red onions turn prettier pink as they sit – so pretty against the bright pineapple!

Serving Suggestions for Pineapple Cucumber Salad

This pineapple cucumber salad plays well with so many dishes! My absolute favorite way is piled high on grilled fish tacos – the cool crunch balances the spicy flavors perfectly. It’s also amazing alongside sticky BBQ ribs or as a fresh topping for black bean burgers. For parties, I serve it in a hollowed-out pineapple – so tropical and fun! When I’m feeling fancy, I’ll garnish with edible flowers or lime wedges for that extra pop of color.

Storage & Reheating

Here’s the truth – this pineapple cucumber salad is happiest eaten fresh! The cucumber starts losing its magical crunch after about 2 hours in the fridge (I’ve tested this more times than I’d like to admit). If you must store it, keep the dressing separate and toss just before serving. And reheating? No way – that crisp freshness is the whole point!

Pineapple Cucumber Salad FAQs

You can prep the ingredients up to 4 hours ahead, but wait to dress it until right before serving. Those cucumbers lose their perfect crunch if they sit in dressing too long! I like to keep everything in separate containers in the fridge – the pineapple actually gets sweeter when chilled.

Absolutely! Just be sure to drain it really well (I even pat it dry with paper towels). The juice from canned pineapple can make the salad watery. Fresh is dreamy when in season, but don’t let that stop you from making this year-round with canned pineapple chunks.

Easy fixes: Use less honey in the dressing (start with 1/2 tsp), choose a less ripe pineapple, or add an extra squeeze of lime to balance it out. I sometimes throw in a handful of sliced radishes for peppery contrast – they look gorgeous with the bright colors too!

Nutritional Information

Just so you know, these numbers are estimates based on my typical ingredients – your exact counts might vary depending on pineapple sweetness or cucumber size! Per generous 1-cup serving, this pineapple cucumber salad packs about 80 calories, 12g natural sugar (from the pineapple!), and a refreshing 2g fiber. It’s naturally fat-free and packed with vitamin C from all that zesty lime and pineapple. Honestly though? I don’t count when eating this – it’s basically sunshine in bowl form!