Refreshing Pineapple Cucumber Salad for Hot Summer Days

Too hot to turn on the oven? This pineapple cucumber salad is for you. It is crisp, sweet, and perfectly refreshing for a sunny afternoon.

I love making this for my family on long summer weekends. It takes almost no effort to put together. You get a tropical escape in every single bite.

Why This Recipe Is a Winner

This recipe is a winner because it is ready in 15 minutes. You do not need to cook anything at all. It is the ultimate solution for a busy summer weeknight.

The combination of sweet fruit and crunchy vegetables is so satisfying. It is a healthy reset that actually tastes like a treat. Your kids will love the bright colors and juicy pineapple.

It is also very budget-friendly. Most of these ingredients are easy to find at any grocery store. It is a great way to use up fresh summer produce.

Simple Method

Making this salad is as simple as chopping and tossing. You just need a sharp knife and a large bowl. Even if you are a beginner, you can do this with ease.

The secret is in the quick lime dressing. It ties the sweet and savory flavors together perfectly. You will be amazed at how fresh and bright it tastes.

Ingredients You’ll Need

This recipe uses fresh, simple ingredients that highlight the best of the season.

• 2 cups fresh pineapple, cut into 1/2-inch cubes
• 1 large English cucumber, sliced into 1/4-inch bite-sized pieces
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, roughly chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon chili flakes or Tajin seasoning
• 1/4 teaspoon sea salt

Step-by-Step

1. Prepare the pineapple by removing the skin and core, then dicing the flesh into uniform 1/2-inch cubes.
2. Slice the English cucumber into quarters lengthwise, then cut crosswise into 1/4-inch thick slices.
3. In a large mixing bowl, combine the diced pineapple, cucumber slices, and thinly sliced red onion.
4. In a small vessel, whisk together the lime juice, olive oil, and sea salt until fully emulsified.
5. Drizzle the lime dressing over the fruit and vegetable mixture, tossing gently to coat.
6. Add the chopped cilantro and chili flakes, then toss once more to distribute.
7. Serve immediately or refrigerate for 15-30 minutes to allow the flavors to meld.

Best Ways to Enjoy It

Serve this salad chilled in a beautiful glass bowl. The vibrant green and yellow colors will pop on your table. It is a great side for grilled fish or shrimp.

You can also pack it into containers for a light lunch. It stays crisp enough to enjoy at work. Pair it with grilled chicken skewers for a full meal.

If you are hosting a BBQ, this is a total crowd-pleaser. People always ask for the recipe because it is so unique. It is a refreshing change from heavy pasta salads.

Keep It Fresh

This salad is best when enjoyed the day you make it. The cucumber stays crunchy and firm for several hours. Store any leftovers in an airtight container in the fridge.

It will keep well for up to two days. Note that the pineapple may release more juice over time. Give it a quick stir before serving leftovers to redistribute the dressing.

Tips for Best Results

Don’t skip the fresh lime juice; bottled juice just isn’t the same.

Avoid using canned pineapple as it is often too soft and sugary.

Use an English cucumber so you do not have to peel the skin.

Slice the red onions very thin so they do not overpower the fruit.

For a summer BBQ, double the batch because it disappears fast.

Add a pinch of Tajin for an authentic and zesty kick.

Chill the salad for 20 minutes before serving to let flavors develop.

Use a sharp knife to get clean, pretty cubes of pineapple.

Ways to Switch It Up

Add one diced avocado for a creamy and rich finish.

Swap the cilantro for fresh mint if you want a cooler flavor.

Use honey instead of olive oil for a sweeter, glossy dressing.

In summer, swap the red onion for sliced green onions for a milder bite.

Add a handful of blueberries for extra color and antioxidants.

Common Questions

Can I make this salad ahead of time?

You can chop the ingredients a few hours early. However, do not add the dressing until 30 minutes before serving. This keeps the cucumber crisp and prevents it from getting watery.

Is this salad spicy?

The chili flakes add just a tiny hint of heat. If you are cooking for kids, you can leave them out. It will still taste sweet and delicious without the spice.

What if I cannot find an English cucumber?

A regular garden cucumber works just fine. You should peel the thick skin first. Also, scrape out the seeds with a spoon before slicing.

I hope this bright salad brings a little sunshine to your summer table. It is my favorite way to stay cool when the sun is out. Happy cooking!

— Lidia