Pineapple Cucumber Salad

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Slightly Spicy and Sweet

This Pineapple Cucumber Salad has the perfect blending of flavors. I topped this delicious salad with my Vegan Sweet Onion Dressing and it is a magical combo. I like it better than the pineapple cucumber salads with the citrus based dressings. This is a salad the whole family will love. Although, it has a little spice in it, so if you are making this recipe for children I recommend leaving out the jalapeños. Even though that is my favorite part. I wouldn’t be Spicy Saucy Vegan if I didn’t.

Pineapple Cucumber Salad with Vegan Sweet Onion Dressing

How To Make Pineapple Cucumber Salad

I make this Pineapple Cucumber Salad with fresh pineapples. It has to be fresh because canned pineapples are just not the same. Picking out a fresh pineapple can be a little tricky. Pick one that is just starting to turn yellow with green in the skin. Like in the photo below. The bottom should still be more yellow than the top. Smell it and it should smell sweet. If the bottom and or the top is a little soft and brown it is too ripe.

People think buying a fresh pineapple is hard to clean but it is very simple. It is much cheaper to do it yourself as well. Cut the top and bottom of the pineapple off first than the outside of your pineapple. Then cut it into quarters the long way, core it and cut it into chunks. There is nothing like the smell of a fresh pineapple. It brings back the days of living in Hawaii.

What you will need for the Pineapple Cucumber Salad

I use the English cucumbers when making this salad. They are so crisp and fresh. I love these in all of my cucumber dishes. The great thing about these types of cucumbers is that you don’t have to seed them. They are not loaded with large seeds like traditional cucumbers. If you want to you can cut out the seeds but it is really not necessary.

My favorite kicker to this salad is the cilantro and jalapeños. It is just a fantastic combination with the pineapple and cucumber. The spicy and sweet with the somewhat sour pineapple goes so well together.

I like topping this with my Vegan Sweet Onion Dressing. It is also sweet and a little spicy. The sweet slightly salty pickled onions blended in the dressing really mingles up this beautiful salad. You can find my recipe for the Vegan Sweet Onion Dressing here on my website. It is a dressing you should make ahead of time. The last addition to this refreshing salad are the roasted sunflower seeds. They are optional but I think they really add a nice crunchy texture and flavor. We really love this salad in our family. I hope you enjoy it as well!

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Pineapple Cucumber Salad

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  • Author: Spicy Saucy Vegan
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Category: Main Course, Salad
  • Method: Hand chop
  • Cuisine: American
  • Diet: Vegan


This is an easy and inexpensive salad that the whole family will enjoy. This salad is so colorful and bursting with flavor. This is great for the Holiday dinner table, parties, BBQ’s and dinner any time of the year. If you are looking to make this into a full meal just add some marinated grilled tofu or tempeh. I am sure you are going to love this salad.


Units Scale
  • 1/2 Lg Fresh Pineapple (,cut into chunks)
  • 2/3 Lg English Cucumber (,halved and sliced)
  • 1/2 Lg Red Onion (,halved and sliced)
  • 1 Red Bell Pepper (,diced)
  • 1/4 Jalapeno (,sliced thin and diced)
  • 1/4 cup cilantro (,leaves only)


Vegan Sweet Onion Dressing

  1. Follow instructions on the recipe for Vegan Sweet Onion Dressing on this website.

Pineapple Cucumber Salad

  1. Clean and core the fresh pineapple. Cut into bite size chunks. Add to large serving bowl
  2. Add the sliced cucumbers, sliced red onion, diced red bell pepper, thinly sliced jalapeño and cilantro leaves to the serving bowl. Mix all together.
  3. Top with the Vegan Sweet Onion Dressing and roasted sun flower seeds.
  4. Serve with extra Vegan Sweet Onion dressing on the side.
  5. To make for a larger group of people just double the amount and make extra Vegan Sweet Onion Dressing.

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