Pineapple Cucumber Salad Recipe

Name: Pineapple Cucumber Salad
Prep time: 20 min
Total time: 80 min
Ingredients: 1 ripe pineapple (cut into 1-inch chunks); 1 English cucumber (seeded and cut into half moon pieces); 1 red onion (thinly sliced); 1 jalapeno (seeds removed and diced); 1 avocado (diced); 1/2 cup thinly sliced radishes; 1/2 cup fresh blueberries; 1 red bell pepper (seeds removed and diced); 1/4 cup cilantro (chopped); 2 tablespoons green onions; 2 tablespoons lime juice; 1/4 cup olive oil; 1/4 cup sweet Asian chili sauce; 2 tablespoons maple syrup; 2 tablespoons soy sauce; 2 cloves garlic (minced)

Recipe Print

When I look for summer on a plate, I make this pineapple-cucumber salad that is bursting with flavor and texture. Juicy, sweet tropical pineapple, combined with refreshing cucumber, crunchy radish, spicy jalapeño, crisp bell pepper, tangy red onion, juicy blueberries, and creamy avocado, all coated in a sweet-and-spicy lime-and-honey dressing.

Large bowl of pineapple cucumber salad and a pineapple in the background.

This salad is ideal for barbecue parties or summer get-togethers. It pairs well with a variety of main dishes, from chicken to pork to fish. The fresh pineapple instantly transforms it and elevates it. Every time I serve it, people ask for seconds. Try it with swai fish or Chipotle chicken for a fuss-free summer dinner.

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More salad recipes:

During the summer time, I enjoy playing with fruits and veggies and combining them. I totally think this adds depth of flavor to dishes. On top of that, you can probably tell that I enjoy sweet-and-savory combos. This recipe is my go-to when I make tacos or need something impressive yet fuss-free to go with an easy summer dinner.

A large bowl of pineapple cucumber salad and a pineapple.

Why you will love this recipe

Summer salad: This is my favorite summer salad with a variety of delicious vegetables and fruits that go together beautifully. Even the kids enjoy this with my homemade sweet-and-tangy dressing.
Customize it: By switching a vegetable or fruit, I can make this a favorite for anyone, no matter what they like or dislike. For example, my daughter doesn’t like jalapenos, so I leave them out of her salad, but I put them in our portions.
Ideal for cookouts: This is the perfect side dish to bring to a cookout or potluck; it pairs well with so many mains and always gets rave reviews.
It’s so easy: There are literally just 2 steps to this salad. Mix the dressing and combine it with the salad. Then chill it in the fridge. That’s all there is to it!

What you will need

Overhead shot of fruits veggies and herbs in bowl on a table.

Produce: I use organic pineapple (cut into 1-inch chunks) to ensure it contains no synthetic pesticides, artificial additives, or post-harvest treatments that can degrade vitamins, minerals, and flavor. Sliced radishes give this salad a bright, peppery bite with an earthy kick. I add thinly sliced red onion for a zesty crunch and vivid color. Green onions add a mild onion flavor with a savory, grassy note. Diced avocado provides a buttery, rich contrast to the acidity of the pineapple and zesty onions. For a bit of a spicy kick, I also toss in some diced, seeded jalapenos. Chopped red bell peppers add mild sweetness, a crisp texture, and bold color. Blueberries are a real eye-popping color contrast, with a tangy-sweet taste and nutritional boost from antioxidants.
Seasonings: Besides salt and pepper, I also add fresh chopped cilantro for a citrusy flavor to balance the sweetness of the pineapple and enhance the mild taste of the cucumber

For the dressing

Wet ingredients: I start with extra-virgin olive oil for a bright, herbal base that ties all the ingredients together and adds natural antioxidants. Sweet Asian chili sauce brings complexity with subtle heat, sweetness, and a savory depth. Fresh lime juice provides a tangy punch that brightens the rich chili sauce and sweet syrup. Maple syrup adds sweetness without raw sugar and gives the dressing a thick, sticky texture. For a salty umami taste that enhances the other ingredients without adding more salt, I add low-sodium soy sauce.
Seasonings: Minced garlic adds a punchy flavor that blends seamlessly into the dressing, delivering a robust, savory garlic taste.

How to prepare

Mix the dressing: First, whisk the salad dressing ingredients together in a small bowl until fully combined.

Photo collage of steps how to make pineapple cucumber salad.

Combine and chill: Then, I mix the salad ingredients in a large bowl and pour on the dressing, tossing it gently until it is all combined. I put it in the refrigerator to chill for at least an hour.

Season and serve: Before serving, I add salt and pepper to taste.

Expert tip

Choosing the cucumbers for this recipe

English cucumbers are perfect for this salad because they are sweeter, milder, seedless, and contain less water, resulting in a crisp, crunchy salad. I also do not have to peel them because the skin is tender. The flavor of regular slicing cucumbers can sometimes be bitter. Persian cucumbers are also a great choice, as they have no seeds, their skin is thin and edible, and their flesh is sweet and mild. The only difference is that they are shorter, so you may have to buy more.

More tips to consider:

Soak the chopped onion in ice water to reduce its zesty bite for those who find it too much. But be sure to drain it and pat it dry afterward.
If you’re not planning to serve it right away, don’t add the dressing. Wait until about an hour before serving time so it doesn’t get soggy.
Also, don’t chop the avocados too far in advance, or they will turn brown or get soft.
In fact, don’t chop anything too far ahead of time because they should be crisp and fresh. Cucumbers get soggy fast, and radishes can dry out and lose their flavor.
If pineapples are out of season, canned pineapple chunks will work just fine.

Overhead shot of a large spoonful of pineapple cucumber salad.

Recipe variations and add-ins:

Add cheese: Crumbled feta, cotija, or goat cheese would add another layer of deliciousness to this salad.
Make it meaty: Chopped chicken, turkey, or pork, or even imitation crab or shrimp, would be wonderful.
Crack salad: This salad is already delicious, but adding bacon, cheddar cheese, and my ranch seasoning makes it totally irresistible.
Other dressings: My zesty Greek dressing or sweet-and-tangy honey mustard would taste good with this salad.
Fruits and veggies: Another way to make this salad more varied is to add other fruits and veggies, such as blackberries, raspberries, strawberries, broccoli, cauliflower, mushrooms, corn, green beans, and carrots.
No cilantro: Since some people don’t like it, cilantro can be substituted with mint or basil.

Serving suggestions:

This is the perfect summer salad to serve with my easy grilled pork chops. I brine them overnight in a special marinade, then rub them with a tasty seasoning before tossing them on the grill for tender, juicy chops in no time. On the side, I usually have some of my creamy homemade coleslaw, and corn on the cob or baked beans. This budget-friendly dish is ready in under 30 minutes with just a few ingredients.

Instead of grilling, my Chipotle chicken copycat is another meal that my family loves that goes great with this pineapple cucumber salad. The fiery chicken pairs well with the sweet-and-spicy salad and a tropical smoothie or blueberry margarita to cool down your taste buds. For dessert, this orange creamsicle freezer pie will also help cool your mouth and bring back memories of the ice cream truck when you were a kid. This is my favorite summer treat!

How to store leftovers:

Refrigerate: This is best eaten within 24 hours, as the vegetables will soften. However, it will stay fresh in an airtight container in the fridge for up to 2 days.
Freezing: Freezing is not recommended.

Overhead shot of a large bowl of pineapple cucumber salad.

Frequently asked questions

Why is my pineapple cucumber salad so watery?

If you use regular slicing cucumbers, they contain a lot of water, so you have to scoop out the seeds and pulp to get all the liquid out. Then, salt them to draw out the excess water. Let them sit in a colander for 20 minutes, rinse them, and dry them with paper towels. Also, be sure to drain the pineapple completely to remove any excess juice. Finally, do not add any salt or pepper until just before serving, as salt draws out water.

How do I cut a pineapple?

First, lay it on its side and cut off the top. Then, slice a piece off the bottom so it will stand up while you cut off the skin. Use a long, sharp knife to cut from the top down, as close to the flesh as you can. Then, use the tip of a paring knife to remove the brown dots (eyes). Finally, cut the pineapple into quarters and remove the core.

Why is my pineapple cucumber salad bitter?

Cucurbitacin is a natural defense in cucumber plants. If the plants are under too much stress from excessive heat or not enough water, they can produce too much, which can cause bitter cucumbers. Always taste your cucumbers before using them. Also, the bromelain in the cucumbers can interact with certain proteins in the salad, causing a bitter aftertaste. It can be from dairy products like yogurt or sour cream.

How do I keep my avocados from turning brown?

First, don’t cut them until the salad is ready to be served. Avocados turn brown quickly when they are exposed to air. However, it doesn’t affect their taste. One way to prevent this from happening is to spritz or brush them with lemon juice. Avocado oil is another choice, but be careful not to use too much, or the dressing will not stick.

More salad recipes:

Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!

Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!