Pineapple Cucumber Salad

I stumbled on this combination last summer when I had leftover pineapple from a fruit tray and cucumbers that needed using up. Turns out the sweet pineapple and crisp cucumber make this amazing contrast that's both refreshing and satisfying. The lime dressing pulls everything together without being too heavy, and now it's my go-to salad when I want something that feels like vacation but takes ten minutes to make.

My kids were skeptical the first time I served this because they're not huge vegetable fans. But the pineapple won them over, and now they actually request it for summer dinners. My daughter even took some to school in her lunch and came home saying her friends wanted to know what it was because it looked so good.

What You Need

• Fresh pineapple - Get a ripe one that smells sweet at the bottom and gives slightly when pressed
• English cucumber - These stay crispier longer and don't get as watery as regular cucumbers
• Red onion - Just a little bit for some bite and color, but not enough to overpower everything
• Fresh cilantro - Makes the whole thing taste bright and fresh, way better than dried herbs
• Lime juice and honey - Creates a simple dressing that enhances instead of hiding the fruit flavors

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Step-by-Step Instructions

Prep everything

Cut the pineapple into bite-sized pieces, trying to keep them roughly the same size so every forkful has good balance. Dice the cucumber into similar-sized pieces. If you're using the jalapeño, slice it super thin because a little goes a long way with heat.

Handle the onion

Slice the red onion as thin as you can manage. If you find raw onion too sharp, soak the slices in cold water for five minutes, then drain them. This takes away some of the bite while keeping the crunch and color.

Make the dressing

Whisk lime juice, honey, olive oil, salt, and pepper together in a small bowl until everything combines smoothly. Taste it and adjust if needed - sometimes you want a little more lime or honey depending on how sweet your pineapple is.

Combine everything

Toss pineapple, cucumber, onion, and cilantro together in a large bowl. Pour the dressing over everything and mix gently so you don't smash the pineapple pieces. If you're using feta cheese, sprinkle it on top after mixing.

Let it sit

This tastes good right away, but letting it chill for twenty or thirty minutes really improves the flavor as everything blends together. Don't let it sit too long though, or the pineapple juice will make everything soggy.

I've played around with this recipe quite a bit since I first made it. Sometimes I add toasted coconut flakes for extra tropical flavor. Other times I throw in some diced avocado right before serving, which makes it more filling. The basic combination is flexible enough that you can adjust it based on what sounds good or what you have available.

Perfect Occasions

This works great at barbecues because it's light and cuts through rich grilled foods nicely. I bring it to potlucks where it always stands out among the heavier sides. It's also perfect for hot summer days when you want something satisfying but don't want to heat up the kitchen. Sometimes I eat it as lunch with some grilled chicken or shrimp on top.

Ways to Change It Up

Add some diced mango or strawberries if you want more fruit flavors. Toasted nuts like cashews or peanuts give it extra crunch and make it more filling. For a Mexican twist, add some corn kernels and use cotija cheese instead of feta. If you like heat, keep the jalapeño seeds or add a pinch of cayenne to the dressing.

Making It Work Ahead

You can prep all the ingredients separately and store them in the fridge, then combine everything right before serving. The dressing keeps well for several days. Don't mix it all together too far ahead though, because the acid in the lime juice will start breaking down the vegetables and making everything mushy.

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This pineapple cucumber salad has become one of those recipes I turn to when I need something fresh and different but don't want to spend much time cooking. It's colorful enough to brighten up any table, healthy enough that I feel good about serving it, and tasty enough that people actually eat it. Sometimes the best dishes are the ones that make you wonder why you didn't think of the combination sooner.

Frequently Asked Questions

→ Can I use canned pineapple instead of fresh?

Fresh pineapple works best for texture and flavor, but you can use canned pineapple chunks if needed. Just drain them well and pat dry before using.

→ How far ahead can I make this salad?

You can prep all the ingredients up to 6 hours ahead, but add the dressing right before serving to keep everything crisp and fresh.

→ Is this salad spicy?

Only if you add the optional jalapeño and red pepper flakes. Without those, it's sweet and refreshing with just a tangy lime kick.

→ What can I serve this salad with?

It's great with grilled chicken, fish tacos, BBQ, or any Mexican or Caribbean dishes. It also works as a light lunch on its own.

→ Can I make this vegan?

Yes! Just skip the feta cheese or use a dairy-free feta alternative. Use maple syrup instead of honey in the dressing to keep it completely vegan.