Pineapple Cucumber Salad

Servings: 4
Prep time: 15 minutes
Cook time: None
Total: 15–20 minutes

Ingredients

Salad

3 cups fresh pineapple, cut into bite-size chunks
3 cups English or Persian cucumbers, sliced or chopped
½ cup fresh parsley, roughly chopped
2–3 tablespoons fresh mint, chopped — optional
2 tablespoons green onion, thinly sliced — optional
1 small jalapeño, finely chopped — optional, for heat

Dressing

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1 teaspoon honey or maple syrup
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
½ teaspoon garlic, very finely minced — optional
½ teaspoon chia seeds or poppy seeds, optional, for the speckled appearance seen in the photo

Directions

Prepare the pineapple.
Remove the skin and core, then cut the pineapple into roughly ¾–1-inch pieces.
Prepare the cucumber.
Slice Persian cucumbers into rounds or halve them lengthwise and chop them. For English cucumber, you can leave the skin on.
Make the dressing.
Whisk together olive oil, lime juice, lemon juice, honey, salt, pepper, and optional garlic.
Combine.
Add pineapple, cucumber, parsley, mint, and green onion to a large bowl.
Dress the salad.
Pour the dressing over the fruit and vegetables and gently toss so the pineapple doesn’t break apart.
Finish.
Sprinkle with the optional chia or poppy seeds and a little extra freshly ground black pepper.
Chill briefly.
Refrigerate for 10–20 minutes before serving. Don’t let it sit for several hours, because the cucumber can release quite a bit of water.

Nut & Allergy Information

This recipe is naturally nut-free as written.

Peanuts: None
Tree nuts: None
Almonds: None
Cashews: None
Walnuts: None
Pistachios: None
Pecans: None
Dairy: None
Egg: None
Gluten: None
Soy: None

Important: If you’re preparing this for someone with a serious nut allergy, check the labels of packaged ingredients such as honey, seeds, dressings, or olive oil for cross-contact warnings.

Approximate Nutrition

Per serving, assuming 4 servings and the honey/olive-oil dressing:

Calories: ~180–200 kcal
Carbohydrates: ~23–25 g
Protein: ~1–2 g
Fat: ~9–10 g
Fiber: ~2–3 g
Sugars: ~17–20 g
Sodium: ~300 mg, depending on salt

Most of the natural sugar comes from the pineapple.

Q&A

Can I make it ahead?
Yes, but ideally within 2–4 hours of serving. Keep refrigerated and toss again before serving.

Can I use canned pineapple?
Yes, but fresh pineapple gives the best texture. If using canned, choose pineapple packed in juice rather than heavy syrup and drain it very well.

Can I leave out the honey?
Yes. The pineapple is naturally sweet, so the honey is optional.

What can I use instead of parsley?
Cilantro, mint, or a combination of mint and parsley works well.

Can I add nuts?
If you don’t need it to remain nut-free, toasted cashews, almonds, or pistachios would add crunch. For the pictured-style salad, however, I would keep it nut-free.

What makes the black specks in the photo?
They appear to be black pepper and possibly chia/poppy seeds. A generous amount of freshly ground black pepper gives the salad a particularly nice contrast with the sweet pineapple.

Can I make it spicy?
Absolutely. Add ½–1 finely minced jalapeño or a pinch of red-pepper flakes.

Best variation: Add avocado + lime + cilantro + jalapeño for a more tropical, Mexican-inspired version.

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.