Pineapple Cucumber Salad

Yield

4–6 servings
Prep: 15 minutes
Chill: 20–30 minutes
Total: about 45 minutes

Ingredients

Salad

4 cups fresh pineapple, peeled, cored, and cut into bite-size chunks
2 large English cucumbers, halved lengthwise and sliced
½ small red onion, very thinly sliced
½ cup fresh parsley, finely chopped
¼ cup fresh cilantro, chopped — optional
1 small jalapeño, finely minced — optional
½ tsp red pepper flakes, optional
½ tsp salt
¼ tsp freshly ground black pepper

Dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lime juice
1 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1 small garlic clove, finely grated or minced
¼ tsp salt
¼ tsp black pepper

Instructions

Prepare the pineapple.
Cut away the skin and core, then cut the pineapple into roughly 1-inch chunks.
Prepare the cucumber.
Slice the cucumbers into half-moons. If they seem particularly watery, lightly sprinkle with salt and let them sit for 5–10 minutes, then pat dry.
Slice the onion.
Cut the red onion very thinly. For a milder flavor, soak the slices in cold water for about 5 minutes and drain.
Make the dressing.
Whisk together olive oil, lime juice, apple cider vinegar, honey, Dijon mustard, garlic, salt, and pepper until well combined.
Combine.
Add pineapple, cucumber, red onion, parsley, cilantro, and jalapeño to a large bowl.
Dress the salad.
Pour the dressing over the ingredients and gently toss so the pineapple and cucumber are coated without breaking them up.
Season.
Taste and add additional salt, lime juice, or red pepper flakes as desired.
Chill.
Refrigerate for 20–30 minutes before serving. Toss once more immediately before serving.

Nut information

Peanut-free: Yes
Tree-nut-free: Yes
Contains nuts: No
Common allergens: None in the basic recipe
If serving someone with a serious allergy, check packaged Dijon mustard, vinegar, and other ingredients for cross-contact warnings.📊 Approximate nutrition

Per serving, assuming 6 servings:

Calories: ~150
Carbohydrates: ~22 g
Protein: ~2 g
Fat: ~7 g
Fiber: ~3 g
Sugars: ~16 g
Sodium: ~300 mg

Nutrition varies with the size/ripeness of the pineapple, amount of dressing used, and brands of ingredients.

Best tip

For the brightest flavor, don’t dress it too far in advance. You can prepare all the ingredients several hours ahead, refrigerate them separately, and toss with the dressing about 20–30 minutes before serving.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.