Pineapple Salad – Easy Pineapple Recipe

5 from 15 votes
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This refreshing summer salad pairs pineapple and cucumber with a zingy dressing to make a delicious pineapple salad recipe that’s ready in just 10 minutes!

A close up of pineapple cucumber salad in a bowl

Barbeque season is upon us – and I’ve got the perfect salad to bring a tropical taste to your table. My pineapple cucumber salad recipe blends the salty with the sweet, using the best of seasonal produce to create a dish that’s packed with color and goodness.

I love making this recipe for BBQs and cookouts; it’s a great way to add some diversity to the traditional offerings. And the best part? It’s low-effort and only takes 10 minutes to put together!

For flavor, I’ve jazzed up this simple pineapple recipe with spices, fresh herbs, and fresh veggies to turn an easy fruit salad recipe into a vegan-friendly and gluten-free option for your next cookout.

Pouring salad dressing over pineapple salad

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Pineapple Salad Ingredients

  • Pineapple: I prefer in-season pineapple because it’s got the sweetest flavor (and is the freshest) but you can use canned/pre-chopped pineapple if you’re in a pinch.
  • Cucumber: Predominantly water, fresh cucumber is a great carrier for sweet flavors. Go for fresh from the grocery store or the market.
  • Red Onion: The best for salads, you can also use shallots if you want a milder flavor.
  • Avocado: Slightly underripe avocados will give more texture in the salad, but if you prefer creamier, go for ripe avocados. It’s also a great way to add healthy fats!
  • Red Bell Pepper: I prefer red just so it stands out against the pineapple and cucumber, but you can use any color peppers you like.
  • Chili Pepper: For heat – it works surprisingly well with salad and pineapple and you can adjust to your taste/spice tolerance.
  • Cilantro: I like fresh, but you can use dried in a pinch.

What Dressing Goes with Pineapple Salad

For a pineapple salad dressing, I tend to use familiar flavors that’ll enhance the ingredients. I use lime (both juice and zest), olive oil, apple cider vinegar, honey, salt, pepper, and red pepper flakes.

Ingredients for pineapple salad

What Color Pineapple Is Best to Cut

For recipes with fresh pineapple, picking the right fruit is key. Pineapples turn yellow when they’re fully ripe; the insides will be soft and juicy and it should make for easier cutting. If your pineapple is predominantly green, it’s underripe. It’s still okay to use, but it will change the salad.

The Easiest Way to Cut Up a Pineapple for Salad

Cut off the sprout of leaves at the top of the pineapple and remove the skin with a sharp knife. Then, slice through the middle, then into 4-6 wedges. Remove the core from each wedge, then cut into smaller pieces.

Steps for cutting pineapple

For a more detailed look at expertly cutting up this tricky fruit, follow my handy guide on how to cut pineapple.

How to Make Pineapple Salad

Once you’ve prepared your pineapple, cut the cucumber and red onion into half-moon slices (in pole-to-pole slices), dice the red bell pepper and avocado, and slice the cilantro and chili pepper. Mix with the pineapple chunks in a large bowl.

To make the dressing, zest and juice the lime (my easy guide will show you how to get the most out of your everyday limes).

Add the dressing ingredients to a small bowl and mix well.

Mixed salad dressing ingredients in a bowl

Then pour the dressing over the pineapple salad and mix well until coated.

I recommend leaving the salad to marinate for 20-30 minutes before serving to allow the flavors to fully meld together – it’ll make it taste even better.

Steps for mixing pineapple salad

How to Serve Pineapple Salad

Mixing pineapple salad in a bowl

Storing

If you’re making it in advance, chop the pineapple and store it in an air-tight container for a few days before planning to use it. Prepare everything else on the day. 

To store any leftovers, put them in an air-tight container and keep them in the fridge. Pineapple salad will stay fresh for 2-3 days – any longer and it’ll become watery.

Pineapple salad in a serving bowl

More Pineapple Recipes

If you try this salad with pineapple, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Pineapple Salad – Easy Pineapple Recipe

5 from 15 votes
By: Samira
This refreshing summer salad pairs pineapple and cucumber with a zingy dressing to make a delicious pineapple salad recipe that's ready in just 10 minutes!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients 
 

  • 30 oz pineapple 1 large
  • 6.5 oz cucumber 1 large
  • 5 oz red onion 1 medium
  • 5 oz avocado 1 medium
  • 2.3 oz bell peppers red
  • 1 oz chili pepper 1 medium
  • 0.6 oz cilantro a handful

Salad dressing

  • 2 Tbsp lime juice from 1 lime
  • 2 tsp lime zest from 1 lime
  • 3 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp honey
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions 

  • Remove the leaves and skin from the pineapple. Cut down the middle, then into 4-6 wedges. Remove the core from each wedge, then cut into chunks.
  • Cut the cucumber and red onion into half-moon slices, dice the red bell pepper and avocado, and slice the chili pepper and cilantro.
  • Zest and juice a lime. Mix together with olive oil, honey, apple cider vinegar, salt, pepper, and red pepper flakes.
    If wanted, add the sliced onion and set aside for a few minutes to "marinate".
  • Mix all the ingredients together and then drizzle the dressing over the ingredients. Leave for 20-30 minutes (if you have time) to let the flavors blend together.

How To Store

  • Store any leftovers in an air-tight container in the fridge. It'll keep for 2-3 days before it turns watery.

Video

Notes

Optional add-ins:
  • Leafy greens: to make more of a traditional leafy salad, feel free to add some lettuce or mixed baby greens.
  • Legumes: to add some plant-based protein, you could add your favorite bean like kidney beans, chickpeas, black beans, pinto, etc.
  • Fruit: you can experiment with adding some other fruits to the salad like blueberries, mango, melon, or even dragonfruit.
  • Crunch: to add a little crunch to the salad, you could add lightly toasted omega seeds, crushed nuts, or even homemade croutons.
Check the blog post for more tips.
Course: Appetizer, Side
Cuisine: American
Freezer friendly: No
Shelf life: 2-3 Days

Nutrition

Calories: 321kcal, Carbohydrates: 47g, Protein: 3g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 308mg, Potassium: 620mg, Fiber: 7g, Sugar: 33g, Vitamin A: 1116IU, Vitamin C: 144mg, Calcium: 55mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 15 votes (13 ratings without comment)

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Recipe Rating




4 Comments

  1. Bunny Bhullar says:

    5 stars
    great

    1. Support @ Alphafoodie says:

      Thank you, Bunny!

  2. Paula says:

    5 stars
    Delicious. Perfect with my Cuban pork recipe

    1. Support @ Alphafoodie says:

      Glad you liked it, Paula!