Print

Easy Pineapple Cucumber Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

A refreshing Pineapple Cucumber Salad recipe made with sweet pineapple chunks, fresh cucumber, lime juice, and fresh mint. Perfect for summer potlucks and backyard BBQs!

Ingredients

Scale
  • 1 pineapple
  • 1 English cucumber
  • 2 limes, juiced and zested
  • 1/4 cup of freshly chopped mint

Instructions

  1. Cut your pineapple and cucumber into small bite-sized pieces. If you add red onion, go for thin or finely chopped slices for a milder essence.
  2. Toss the pineapple, cucumber, mint (or cilantro), and any optional add-ins in a large bowl. Add the lime juice and zest, mixing until everything’s evenly coated.
  3. Add a pinch of salt and pepper if desired. (If you like a little heat, sprinkle in red pepper flakes or diced chili pepper.)
  4. You can serve it immediately, but letting it sit in the fridge for 15-30 minutes allows the flavors to develop.

Equipment

Notes

Recipe variations:

  • Try mango or watermelon instead of pineapple.
  • Shredded purple cabbage for a bit of color and texture.
  • Almonds and sesame seeds are great for adding a little crunch.
  • Cilantro will give it a more “herbal” essence if you don’t like mint.
  • A slight drizzle of Sriracha never hurts anybody.

Make ahead and storage:

  • You can make this ahead of time, but enjoy it within 24 hours. You don’t want soggy cucumber.
  • Store leftovers in an airtight container in the fridge for up to 1 day.

It’s perfect for:

  • Backyard pool parties
  • When you need an easy side dish that requires no cooking
  • Pairing with baked tofu
  • Special dietary needs
  • Topping tacos or wraps

Nutrition