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overhead shot of a large bowl of pineapple cucumber salad

Pineapple Cucumber Salad

Pineapple cucumber salad is made with sweet pineapple, tangy red onion, juicy blueberries, and crunchy cucumber in a sweet and spicy dressing.
Course Main Course, Side Dish, Snack
Cuisine American
Keyword Pineapple Cucumber Salad
Prep Time 20 minutes
Chill: 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 286kcal
Author Catalina Castravet



  • 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

Salad Dressing:

  • 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


  • Add salad dressing ingredients to a small bowl and whisk until fully combined.
  • In a large mixing bowl, add pineapple chunks, fresh blueberries, sliced radishes, cucumber, red onion, avocado, bell pepper, cilantro, and green onions.
  • Pour dressing on top and gently toss until evenly combined and everything is coated in the dressing.
  • Add salt and pepper to taste.
  • Refrigerate the salad for at least an hour or until ready to be served.


Calories: 286kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 453mg | Potassium: 549mg | Fiber: 6g | Sugar: 28g | Vitamin A: 910IU | Vitamin C: 111mg | Calcium: 52mg | Iron: 1mg