I love this salad because it takes almost no time to prepare and brings huge flavor with just a few ingredients. It’s naturally vegan, gluten-free, and dairy-free, so it works for a variety of diets. The lime juice adds a tart kick that balances the sweetness of the pineapple, and the cucumber gives it a cool, hydrating crunch. I often make it when I need something light, refreshing, and full of color.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pineapple, chopped
1 English cucumber, chopped
2 limes, zested and juiced
1/3 cup cilantro, roughly chopped
Salt (optional)
Pepper (optional)
Directions
I combine the chopped pineapple, cucumber, lime juice, lime zest, and cilantro in a large mixing bowl.
I toss everything gently until the flavors are well distributed.
If I want a bit more complexity, I add a pinch of salt and a touch of black pepper to balance the sweetness.
I either serve it right away or refrigerate it in a covered container until I’m ready to serve. It tastes great cold and even better after a little time for the flavors to meld.
Servings and timing
This recipe makes 6 servings and comes together in just 10 minutes total—5 minutes prep, 5 minutes to chill or rest. It’s a perfect last-minute salad or quick side dish for any occasion.
Variations
Spicy Kick: I add a few dashes of chili flakes or chopped jalapeño for heat.
Minty Fresh: I sometimes swap the cilantro for fresh mint or use a mix of both for a more cooling effect.
Tropical Boost: I toss in diced mango or papaya for an extra-fruity twist.
Savory Twist: A sprinkle of tajín or chili-lime seasoning gives it a bold, tangy flavor.
Creamy Option: I stir in a spoonful of coconut yogurt or a drizzle of honey-lime dressing for a silky finish.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually improve as it sits, though the cucumber might release a bit of water—so I give it a quick stir before serving again.
This salad is meant to be served cold, so there’s no reheating necessary. I love keeping it chilled until just before serving—it’s especially refreshing on hot days.
FAQs
Can I use canned pineapple?
Yes, I’ve used canned pineapple in a pinch. I make sure it’s in juice (not syrup) and drain it well before chopping.
Is there a substitute for cilantro?
If I’m not a fan of cilantro, I’ve used fresh mint or flat-leaf parsley. Both work well and still keep it fresh.
Can I make this ahead of time?
Absolutely. I often make it a few hours ahead so the flavors can blend. I just store it in the fridge until ready to serve.
Will the cucumber make it watery?
A little. To reduce excess water, I sometimes pat the cucumber pieces dry with a paper towel before mixing them in.
What can I serve this with?
It pairs beautifully with grilled meats, tacos, fish, or even just tortilla chips for a light snack. I’ve also used it as a topping for rice bowls or in lettuce wraps.
Conclusion
This Pineapple Cucumber Lime Salad is a quick and easy recipe that’s packed with freshness and flavor. It’s the kind of dish I keep coming back to when I need something light, clean, and energizing. Whether I’m serving it at a summer cookout or just need a refreshing bite in the middle of the day, this salad is always a hit. Crisp, juicy, tangy, and sweet—every bite feels like sunshine in a bowl.
