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Pineapple Cucumber Salad in wooden bowl with yellow pineapple chunks, green cucumber slices, red onion, fresh mint, and chili flakes
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5 from 1 vote

Pineapple Cucumber Salad

Prep Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Calories: 169kcal
Author: Donya Mullins

Ingredients

  • 1 medium cucumber thinly sliced
  • 1 cup fresh pineapple chunks about ½-inch pieces
  • ½ small red onion - thinly sliced
  • 1-2 tablespoons fresh mint leaves chopped
  • 1 tablespoon lime juice
  • 1 teaspoon honey or agave syrup optional, for sweetness
  • Salt and pepper to taste

Instructions

  • Prepare the cucumbers: Slice the cucumber thinly; you can peel it if desired.
  • Prepare the pineapple: Cut fresh pineapple into small chunks.
  • Mix ingredients: In a large bowl, combine cucumber slices, pineapple chunks, and mint.
  • Dress the salad: Drizzle lime juice and honey over the mixture. Toss gently to coat evenly.
  • Season: Add salt and pepper to taste. If using, add chopped red onion or jalapeño for extra flavor.
  • Chill: Cover and refrigerate for about 10-15 minutes to allow flavors to meld.

Notes

Variations

  • Spice It Up: Add a dash of chili powder or Tajín, or mix in finely diced jalapeño (seeds removed) for extra heat.
  • Switch the Herbs: Not into mint? Try basil, parsley, or cilantro instead.
  • Add More Veggies: Red bell pepper and avocado are great additions.
  • Brighten It Up: Lime zest adds a pop of citrus and extra freshness.
  • Make It Creamy: Crumbled feta gives a salty, creamy bite that works beautifully with the sweet pineapple.

Nutrition

Calories: 169kcal | Carbohydrates: 41g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 593mg | Potassium: 718mg | Fiber: 6g | Sugar: 29g | Vitamin A: 533IU | Vitamin C: 99mg | Calcium: 91mg | Iron: 2mg