Pineapple Cucumber Salad
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This Pineapple Cucumber Salad is made with sweet pineapple, crisp cucumber, and a simple dressing including honey, vinegar, lime juice, and chili oil. It’s so delicious, refreshing, easy to make and perfect for summer potlucks and backyard cookouts!
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When fresh pineapple is back in season and hits the produce aisle, I’m like a moth to a flame. It’s my husband’s all-time favorite fruit, so I’m always looking for ways to incorporate it into summer recipes. This Pineapple Cucumber Salad is a standard at family functions. The fresh fruit takes center stage and it comes together so quickly – just dice up the fruit and veggies, whisk together the ingredients for the simple dressing and toss to combine. Then cover and chill for 20 minutes for best flavor. Enjoy!
Helpful Tips & Variations
- Pineapple. Use fresh fruit when in season for best flavor, but canned works, too.
- Cucumber. I use Persian cucumbers because they are of the “burpless” variety, virtually seedless, and have less water. English cucumber is another great option, but they’re much bigger so you won’t need all of it.
- Red onion. Red onion is my preference here for the nice pop of color and their mild flavor when served raw.
- Fresh cilantro. This herb really adds a wonderful flavor, but if you hate it, sub with fresh parsley.
- Honey. This lends sweetness and balances out the acidity from the vinegar and lime juice, don’t skip it.
Pineapple Cucumber Salad
Ingredients
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice, (about 1 lime)
- 1/4 teaspoon chili oil
- 1/2 teaspoon coarse salt
- 1 & 1/2 cups diced fresh pineapple
- 1 small Persian cucumber, , diced
- 1/3 cup diced red onion
- 1/4 cup chopped fresh cilantro
For serving
Instructions
- In a large bowl, whisk together 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon lime juice, 1/4 teaspoon chili oil, and 1/2 teaspoon coarse salt.
- Dice 1 & 1/2 cups pineapple, 1 Persian cucumber, 1/3 cup red onion, and 1/4 cup chopped cilantro.
- Add diced fruit and vegetables to the bowl with the dressing and toss to combine.
- Cover and refrigerate for at least 20 minutes to let the flavors meld.
- Give it a stir, taste and adjust seasonings, if needed. Enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
The sweet pineapple is perfectly balanced by the tart lime juice, along with crunchy cucumber and peppery red onion. It pairs so well with thai grilled shrimp, grilled chicken, or grilled flank steak.
Proper Storage
Any leftovers should be stored in an airtight container in the refrigerator. It will keep up 3 days. When you’re ready to serve again, use a slotted spoon to avoid accumulated juices on the bottom of the bowl.
More Summer Salads
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
The combination of the ingredients with the chili crisp oil and rice wine vinegar has made this our go to salad! Quick, easy and delicious!
This is a great salad! Try it!!!
I’ve already made this 5 times because it is so delicious! Thanks for at the recipe Amy