Pineapple Cucumber Salad with Mint

This easy pineapple cucumber salad is light, hydrating, and full of fresh flavor. Made with juicy pineapple, crunchy cucumber, and fresh mint, it’s a refreshing side dish or snack that comes together in minutes—no cooking required.

Cool, and crisp on hot days, this pineapple cucumber salad is everything you want in a light summer dish. It’s not overly sweet like traditional fruit salads, and the fresh mint and lemon juice brighten each bite. Whether you’re looking for a quick side dish, a post-walk refreshment, or a light dessert, this one’s worth a try.

Just a heads up, this recipe feeds a crowd, and it’s best eaten within two days. For a smaller batch, cut the ingredients in half and use the extras to make a Cucumber Mojito Mocktail. I’m already cooling off just thinking about it.

If healthy fruit salads are your thing, check out my Carrot Raisin Salad. It’s another simple side dish that tastes great in spring, summer and fall.

Benefits of Pineapple Cucumber Salad

• Hydrating – Both pineapple and cucumbers are high in water content, making this salad especially refreshing on hot summer days.
• Beneficial Enzymes – Pineapple contains bromelain, which may support digestion and reduce inflammation.
• Fiber – Pineapples are a good source of dietary fiber, but cucumbers contain significantly less.  
• Vitamins and Antioxidants – Cucumbers are a great source of vitamin K, while pineapples are high in vitamin C and antioxidants.

Ingredients

• PINEAPPLE – One small fresh pineapple is more than enough. (Scroll down for how to cut one.)
• CUCUMBER – English cucumbers are ideal. If using slicing cucumbers, peel and deseed them to prevent excess water.
• CITRUS JUICE + ZEST – Lemon is used here, but lime or orange are also tasty options. Each brings a unique flavor to the salad. Experiment to see which you like best.
• FRESH MINT – Enhances the cooling quality of the cucumber, making everything taste even fresher.
• AVOCADO OIL – Most pineapple cucumber salads don’t call for oil, but I recommend it. It adds healthy monounsaturated fat to slow sugar absorption and support blood sugar balance, without altering the flavor. Plus, fat is necessary for absorbing vitamin K.

Pineapple Cucumber Salad Variations

This base recipe is incredibly versatile. Try one of these easy swaps or additions to mix things up.

• Change the citrus: Use lime for a zestier tang or orange for extra sweetness.
• Swap in cilantro: For a stronger herby, citrus note, especially if pairing with spicy foods or adding onion.
• Add red onion: For a salsa-style version. Dice everything smaller and stir in ½ cup of finely chopped red onion. To mellow the bite, soak the onion in the citrus juice for 5-10 minutes before mixing.
• Spice it up: Sprinkle with crushed red pepper flakes for a kick of heat if your summer isn’t hot enough already. 😉

How to Cut a Pineapple

Don’t be intimidated by fresh pineapple—it’s easy to cut (and it’s cheaper and fresher than buying precut).

1. Lay the pineapple on a wooden cutting board and use a long, sharp knife to slice off the top and bottom.
2. Stand it upright and cut it into quarters lengthwise.
3. Remove the fibrous core from each quarter and discard.
4. With the skin side down, make ½-inch slices both vertically and horizontally, being careful not to cut through the skin.
5. Slide the knife between the skin and the flesh to release the cubes, then toss them into a large mixing bowl.

How to Make Pineapple Cucumber Salad

1. In a large glass or ceramic mixing bowl, combine the chopped pineapple and cucumber.
2. In a small bowl, whisk the avocado oil and lemon juice until emulsified.
3. Pour the lemon vinaigrette over the fruit.
4. Add mint and lemon zest, and gently toss until evenly coated.
5. Serve chilled. Enjoy on its own or stir into your favorite full-fat yogurt for a refreshing snack or light dessert.

Refrigerate leftovers in an airtight glass container.

Recipe Tips

• Eat fresh: Due to the water and enzyme content, pineapple cucumber salad is best consumed within two days. Any longer and the fruit starts to break down.
• Time-saver: Use precut pineapple if you’re short on time. Just drain any extra juice before adding the cucumber.
• Small batch option: This recipe yields about 8-10 cups. For smaller households, cut the ingredients in half. You can freeze the extra pineapple for smoothies later—my Piña Colada Smoothie is one of my favorites.

FAQs

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Pineapple Cucumber Salad with Mint

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• Author: Chelsea Allard
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 8-10 cups
• Category: Salad
• Method: Mix
• Cuisine: American
• Diet: Vegan

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Description

This refreshing pineapple cucumber salad is light, crunchy, and naturally hydrating—perfect for summer. Tossed in a simple citrus vinaigrette with a drizzle of avocado oil, it’s easy to make. Serve it chilled for a healthy side, snack, or light dessert. Try the different flavor variations to see which you like best!

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Ingredients

Scale 1x2x3x

1 small pineapple, cored and chopped to 1/2-inch pieces (about 4–5 cups)

2 large English cucumbers, quartered (about 4–5 cups)

2 tablespoons avocado oil

2 tablespoons lemon juice from 1 lemon

1-ounce package of fresh mint leaves, julienned

Zest from 1 lemon

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Instructions

Combine the chopped pineapple and cucumber in a large glass or ceramic mixing bowl.

 

Whisk the avocado oil and lemon juice a small bowl until emulsified.

 

Pour the lemon vinaigrette over the fruit.

 

Add mint and lemon zest, and gently toss until evenly coated.

 

Serve chilled. Enjoy on its own or stir into your favorite full-fat yogurt for a refreshing snack or light dessert.

 

Refrigerate leftovers in an airtight glass container and consume within 2 days for optimum freshness.

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Notes

Variations:

·      Use lime for extra tang or orange for added sweetness.

·      Swap mint for cilantro for a bolder, herby flavor—great with spicy dishes.

·      Add ½ cup finely chopped red onion for a salsa-style twist. Soak in citrus juice for 5–10 minutes to mellow the flavor.

·      Sprinkle with crushed red pepper flakes to make it spicy.