Get ready for an explosion of flavors with this incredibly easy and refreshing Pineapple Cucumber Jalapeño Salad! This vibrant salad combines the tropical sweetness of diced pineapple with cool, crisp cucumber, a kick of spicy jalapeño, sharp red onion, and fresh cilantro, all tossed in a simple, zesty lime dressing. I absolutely adore making this Pineapple Cucumber Salad when the weather starts warming up – like right now in beautiful late April! It requires absolutely no cooking, comes together in minutes, and is the perfect balance of sweet, spicy, tangy, and refreshing. It’s fantastic for potlucks, light dinners, or as a side dish for summer BBQs!
Why You’ll Love This Spicy Pineapple Cucumber Salad
- Sweet & Spicy Flavor: A delicious combination of sweet pineapple, cool cucumber, and spicy jalapeño.
- Incredibly Refreshing: Packed with juicy pineapple and hydrating cucumber, perfect for warm weather.
- Super Easy & Quick: Just chop and toss! Ready in about 10 minutes.
- Healthy & Vibrant: A colorful salad loaded with fresh fruits, vegetables, and herbs.
- Versatile Side Dish: Pairs wonderfully with grilled foods, tacos, or serves as a light lunch.
Ingredients for Pineapple Cucumber Jalapeño Salad
Here’s what you’ll need to make this vibrant and easy salad. The full list with measurements is in the recipe card below.
Salad Base
- Diced pineapple (fresh or canned) (Fruit)
- Diced cucumber (Vegetable)
- Jalapeño, seeded and minced (Vegetable)
- Diced red onion (Vegetable)
- Chopped fresh cilantro leaves (Herb)
Dressing & Seasoning
- Lime, juiced (Acid)
- Salt (to taste) (Seasoning)
- Fresh cracked black pepper (to taste) (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the bright kick of this Pineapple Cucumber Salad, but feel free to customize it:
- Add Avocado: Gently fold in some diced avocado just before serving for creaminess.
- Include Bell Pepper: Add finely diced red or orange bell pepper for extra color and crunch.
- Different Herbs: Use fresh mint instead of or in addition to cilantro.
- Make it Milder: Use less jalapeño or omit it entirely if you’re sensitive to spice. Remember to remove seeds and membranes for less heat!
- Add Corn: Stir in some fresh or frozen (thawed) corn kernels.
- Sweet Onion: Use sweet Vidalia onion or shallots instead of red onion for a milder flavor.
How to Make Pineapple Cucumber Jalapeño Salad
Making this refreshing Pineapple Cucumber Salad is unbelievably easy:
Combine and Serve/Chill
- In a large serving bowl, I combine all the prepared ingredients: the diced pineapple, diced cucumber, minced jalapeño (seeded for less heat!), diced red onion, and chopped fresh cilantro leaves.
- I squeeze the fresh lime juice directly over the ingredients in the bowl.
- I season generously with salt and fresh cracked black pepper to taste.
- Using a large spoon, I gently toss everything together until well combined and the ingredients are lightly coated with the lime juice.
- I taste the Pineapple Cucumber Jalapeño Salad and adjust the seasoning if desired (more salt, pepper, or lime juice).
- I can serve the salad immediately, or I can cover it and keep it in the refrigerator for about 15 minutes (or longer) to let the flavors meld and chill further. Enjoy!
Tips and Tricks for the BEST Pineapple Salad
Here are my secrets for making this Pineapple Cucumber Salad truly exceptional:
- Use Fresh Pineapple (If Possible): Fresh, ripe pineapple provides the best flavor and texture. Canned pineapple chunks (drained well) can work in a pinch.
- Finely Mince Jalapeño & Onion: Dice these ingredients finely so their flavors distribute evenly without overwhelming individual bites.
- Seed the Jalapeño: For controlled heat, remove the seeds and white membranes from the jalapeño before mincing. Add more seeds back if you like it extra spicy!
- Fresh Lime Juice & Cilantro: Essential for the bright, fresh, zesty flavor profile.
- Chill Time (Optional but Recommended): Letting the salad sit for 15-30 minutes allows the flavors to marry beautifully.
How to Serve
This Pineapple Cucumber Jalapeño Salad is fantastic served chilled or at room temperature! Enjoy it as:
- A Side Dish: Perfect alongside grilled chicken, pork, fish, shrimp skewers, or tacos (especially fish or pork tacos!). A must-have for BBQs!
- A Topping: Spoon it over grilled fish or chicken breasts.
- A Light Lunch: Enjoy a larger portion on its own, perhaps with some added black beans or grilled shrimp.
- With Chips: Serve as a fresh, chunky salsa with tortilla chips.
Make Ahead and Storage
This salad is best enjoyed fresh, but components can be prepped ahead:
- Prep Ahead: Chop the pineapple, cucumber, onion, and jalapeño up to a day in advance. Store them separately in airtight containers in the refrigerator. Chop cilantro just before assembling.
- Assembly: Combine all ingredients and dress within a few hours of serving for the best texture (cucumber and pineapple release water over time).
- Storage: Store leftover Pineapple Cucumber Salad in an airtight container in the refrigerator for up to 2 days. It may become more watery as it sits, but the flavors will still be good. Drain off excess liquid before serving leftovers if desired.
FAQs about Pineapple Cucumber Jalapeño Salad
- Can I use canned pineapple?
- Yes, use pineapple chunks or tidbits packed in juice (not heavy syrup) and drain them very well before dicing and adding to the salad. Fresh pineapple has a superior texture and flavor.
- Is this salad very spicy?
- The heat level depends entirely on the jalapeño and how much of its seeds and membranes you include. Remove all seeds/membranes for mild heat. Add more or use a spicier pepper like serrano for more kick.
- What kind of cucumber is best?
- English cucumbers or Persian cucumbers work well as they have thin skin and fewer seeds. If using a regular slicing cucumber, you might want to peel it and scoop out the seeds first.
Enjoy this incredibly refreshing, sweet, spicy, and Easy Pineapple Cucumber Jalapeño Salad! It’s a perfect burst of flavor for warmer days.
Print
Pineapple Cucumber Jalapeño Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4-6
- Category: Salad, Side Dish, Vegan, Gluten-Free
- Cuisine: Mexican-Inspired, American
Description
This Pineapple Jalapeño Cucumber Salad is an explosion of sweet, spicy, and refreshing flavors – Perfect for potlucks, light dinners, or summer BBQ sides!
Ingredients
- 2 1/2 cups diced fresh pineapple
- 1 cup diced cucumber (English or Persian recommended)
- 1 jalapeño, seeded and minced (adjust amount and seeds for heat preference)
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime (about 2 tablespoons)
- Salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Prepare Ingredients: Dice the fresh pineapple and cucumber into small, uniform pieces. Finely dice the red onion. Seed and mince the jalapeño (wear gloves if sensitive). Chop the fresh cilantro. Juice the lime.
- Combine: In a large bowl, combine the diced pineapple, diced cucumber, minced jalapeño, diced red onion, and chopped cilantro.
- Dress and Season: Pour the fresh lime juice over the ingredients. Season with salt and freshly cracked black pepper to taste.
- Toss: Toss gently until all ingredients are well combined.
- Chill (Optional) or Serve: Serve the salad immediately, or cover and refrigerate for about 15 minutes to allow the flavors to meld and the salad to chill slightly.
Notes
- Pineapple: Use fresh, ripe pineapple for the best flavor and texture. Canned pineapple tidbits (drained well) can be substituted in a pinch.
- Cucumber: English or Persian cucumbers have thinner skin and fewer seeds. If using a regular cucumber, you might want to peel it and remove the seeds.
- Jalapeño: Adjust the amount of jalapeño based on your heat preference. Removing all seeds and membranes significantly reduces the heat. Wear gloves when handling hot peppers.
- Onion: For a milder onion flavor, soak the diced red onion in cold water for 10-15 minutes, then drain well before adding.
- Storage: This salad is best enjoyed fresh on the day it’s made, as the cucumber and pineapple will release liquid over time. Store leftovers covered in the refrigerator for up to 1 day.