Easy Pineapple Cucumber Salad

Alright, folks, buckle up your taste buds because we’re about to dive into something truly magical. No, not a unicorn that bakes its own sourdough (though, one can dream), but something almost as mythical: a salad that’s actually delicious. This Easy Pineapple Cucumber Salad is my current obsession, a vibrant explosion of sweet, tangy, and crunchy that screams “I tried, but not *too* hard.” It’s basically a spa day for your mouth, but without the awkward small talk or the questionable cucumber slices over your eyes. If you’re tired of bland greens and want a side dish that actually gets invited to the party, this is your jam. Or rather, your salad.

My husband, bless his cotton socks, once tried to “help” with this recipe by proudly announcing he was going to “get creative.” His idea of creative was adding a handful of jalapeño slices he found lurking in the back of the fridge. Now, I love a good kick, but this man went full-on fire hazard. The kids, of course, dared each other to try it, which resulted in a lot of dramatic fanning and demands for milk. I ended up making a second, less incendiary batch, while he muttered something about “artistic interpretation.” And yes, I’m still finding stray jalapeño seeds in weird places. Good times.

Time-Saving Hacks

• Bought pre-cubed pineapple from the grocery store? You’re not lazy, you’re efficient. Own it.
• Instead of whisking the dressing in a separate bowl, just shake it all up in a mason jar like a mad scientist. Fewer dishes, more drama.
• Don’t even think about washing your cutting board between the pineapple and cucumber. They’re both going to the same party!
• Use a mandoline for the cucumbers if you have one. If not, just chop them like a regular human. It’s fine.

Serving Ideas

• Serve it alongside literally anything grilled – burgers, chicken, your neighbor’s mail. It all works.
• Pairs beautifully with a crisp white wine, especially if the kids drove you absolutely nuts all day.
• Honestly? Just grab a fork and eat it straight from the bowl while standing over the sink. It’s that good, and you’re that busy.

What to Serve It With

✔Tips & Mistakes

To avoid watery salad, make sure you really drain that pineapple if you’re using canned. Also, don’t chop your cucumber too far in advance, or it’ll start weeping and turn everything into a sad, soggy mess. And whatever you do, don’t follow my husband’s lead and add extra jalapeños unless you have a firefighter on speed dial. A little zest is great, a five-alarm blaze is not.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Easy Pineapple Cucumber Salad

A refreshing salad combining sweet pineapple and crunchy cucumber, perfect for summer.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups cubed ripe pineapple Fresh is best; canned is okay if drained.
• ▢ 1 medium English cucumber Sliced thinly.
• ▢ 0.5 cup red onion Finely diced for a milder flavor.
• ▢ 0.25 cup fresh cilantro Chopped for garnish.
• ▢ 2 tablespoons lime juice Freshly squeezed for brightness.
• ▢ 1 tablespoon honey Adjust to taste.

Instructions

Preparation Steps

• In a large bowl, combine cubed pineapple and sliced cucumber.
• Add the finely diced red onion and chopped cilantro.
• In a small bowl, whisk together lime juice and honey until smooth.
• Pour the dressing over the salad and toss gently to coat evenly.
• Chill in the refrigerator for about 10 minutes before serving.

Notes

For extra crunch, add toasted nuts or seeds. This salad pairs well with grilled chicken.