Pineapple Cucumber Salad Recipe

You ever have one of those days when the sun’s out just right, the grill’s heating up in the backyard, and all you can think about is something light, cool, and just a little bit zingy to go with it? That’s where this pineapple cucumber salad recipe comes into play. It’s the kind of dish my mom used to whip up when the kitchen felt too hot to breathe in, and all we wanted was something fresh on our plates. If you’re always on the lookout for dishes like this, take a peek at more easy recipes here.

Back in Philly, summer meant sidewalk chalk, melting popsicles, and the occasional breeze off the Schuylkill if you were lucky. We didn’t have a fancy garden, but I remember one neighbor had a little patch of mint and cukes. My mom? She’d swap baked ziti for bowls of chopped fruit and crisp veggies around June. That combo of pineapple and cucumber? It hits like a splash of cold water on a sticky day—sweet, hydrating, and with that tangy-lime kick that makes your taste buds sit up and smile.

This salad came to me after a trip to Mumbai, where I saw a street vendor serve something close: ripe pineapple slices dusted with chili, lime, and salt, stacked next to cucumber wedges on ice. I thought, why not mash those flavors into a proper salad, give it a California twist? So I pulled together this super simple pineapple cucumber salad recipe that dances between sweet and sour, soft and crunchy, with just a kiss of cilantro to round things out.

Now here’s the thing—you don’t need any fancy gear or rare ingredients. Just chop, toss, and chill. The lime juice works like magic, soaking into the fruit and veg and making each bite zingier the longer it sits. And if you’re aiming for a pineapple cucumber salad Indian style, you could absolutely toss in a pinch of chaat masala or black salt. That’ll give it a deeper, funkier edge that’s downright addictive.

The beauty of this one is that it fits anywhere—on the picnic table next to grilled chicken, as a refreshing side during a family BBQ, or even as a quick midday bite. And let me tell ya, if you’re on a wellness kick, this is a winner. People always ask me about cucumber pineapple salad for weight loss and sure, it’s low-cal, hydrating, full of fiber and vitamin C. Basically, it keeps your belly happy without weighing you down.

Here are some questions folks often ask me…

What does cucumber and pineapple mixed together do for you?It keeps ya cool, for starters. Both are high in water content and great for digestion. Pineapple brings natural enzymes like bromelain, and cucumber is like nature’s water bottle. Together, they’re pretty much a detox dream team.

What’s in a pineapple cucumber salad?This one’s got chopped pineapple, English cucumber, lime juice and zest, cilantro, plus salt and pepper to taste. You can add chili flakes if you’re feelin’ spicy.

Why soak cucumbers in salt water before making cucumber salad?That little trick pulls out extra moisture and keeps the salad from getting soggy. You don’t have to do it, but it gives you crisper cukes if that’s your thing.

Does cucumber and pineapple salad cleanse the colon?Look, I’m not a doctor, but fiber and water? Yeah, that combo tends to help things move along naturally. Let’s just say it keeps things regular and leave it at that.

Print

Prep Time: 5 minutesCook Time: 5 minutesTotal Time: 10 minutesYield: 6 servingsCategory: Salad, SideMethod: TossedCuisine: American with an optional Indian-style twistDiet: VeganKeywords: pineapple cucumber salad recipe, pineapple cucumber salad indian style, simple pineapple cucumber salad recipe, cucumber and pineapple salad benefits, cucumber pineapple salad for weight loss

Ingredients

1 pineapple, chopped

1 English cucumber, chopped

2 limes, zested and juiced

⅓ cup cilantro, roughly chopped

Salt and pepper, to taste

Instructions

In a large bowl, combine chopped pineapple and cucumber.

Add lime juice, lime zest, and cilantro.

Toss gently to combine and coat everything evenly.

Season with salt and pepper if you like.

Serve chilled or store in the fridge until ready.

A Few Pointers from Your Pal Michael

Wanna go Indian-style? Try adding a pinch of chaat masala or a dash of black salt.

Don’t skip the lime zest—it adds such a fresh, aromatic punch.

This salad tastes even better after sitting in the fridge for 20 minutes.

Store in a sealed container in the fridge. It keeps well for up to 3 days (if it lasts that long!).

Share your twist on this in the comments! Got a Nonna or Dadi who made it differently? I’d love to hear it.

Nutrition (per serving)

Calories: 90

Carbs: 24g

Protein: 1g

Fat: 1g

Saturated Fat: 1g

Sodium: 3mg

Potassium: 261mg

Fiber: 3g

Sugar: 16g

Vitamin A: 211IU

Vitamin C: 80mg

Calcium: 35mg

Iron: 1mg