Asian Pineapple Cucumber Salad

This Asian pineapple cucumber salad is crisp, sweet, and savory. Tossed with fresh herbs and a tangy fish sauce dressing, it’s the perfect refreshing summer side.

I had a perfectly ripe pineapple on hand and wanted to do something more exciting than slicing it for dessert. I paired it with crunchy cucumber and tossed everything in a tangy fish sauce dressing.

The result was a vibrant, Asian-inspired pineapple cucumber salad—refreshing, tangy, and packed with sweet, savory flavor in every bite.

The sweetness of pineapple balances beautifully with crisp cucumber, while fresh herbs and a touch of dried shrimp (optional!) add a savory depth that makes this more than just another fruit salad.

This easy side dish comes together in minutes and pairs well with grilled meats, summer potlucks, or any Southeast Asian-style meal. It’s vibrant, bold, and surprisingly addictive. For a nutty, spicy kick on cucumber salad, check out my spicy peanut cucumber salad.

Looking for another savory way to use fresh pineapple? Try my Pineapple Fried Rice recipe—a Thai-inspired dish that’s quick, flavorful, and perfect for using up ripe pineapple.

Notes on Key Ingredients

• Pineapple: For the best flavor, use a ripe pineapple with golden skin and a sweet aroma—it should give slightly when pressed. Avoid dry leaves or fermented scent. A good pineapple makes all the difference in sweetness and juiciness.
• Cucumber & Herbs: English cucumbers are perfect for this salad because of their crisp texture and low water content—they hold up well after tossing. Don’t skip the herbs: fresh cilantro adds sharp, citrusy flavor, and a handful of mint brings cooling freshness. For a bit of heat, toss in some sliced red chili.
• Dried Shrimp (Optional): I like to add a bit of finely chopped dried shrimp—a small trick I picked up from Southeast Asian street vendors. It adds a savory umami depth that lifts the whole salad, even if you can’t quite put your finger on it. That said, it’s totally optional if you prefer to keep it vegan.

These step-by-step photos are here to guide you visually through the recipe. For exact measurements and full instructions, scroll down to the printable recipe card below.

How to make Asian Pineapple Cucumber Salad

Step 1. Prepare pineapples

Cutting a pineapple can be a bit tricky, but often, peeling pineapple is half the fun. Taking your time to remove the skin and core will pay off in the delectable taste of your salad. You can even save the core to infuse water or make juice, so nothing goes to waste. You can purchase pre-skinned pineapple at the store if you don’t want to deal with it.

Step 2. Salting helps keep the cucumbers crisp—slice, salt, let sit for 5–10 minutes, then rinse and squeeze dry.

Step 3. If using dried shrimp, chop it finely (see notes above for flavor tip).

Step 4. Once everything is prepped, toss the ingredients in a bowl with the dressing. Serve immediately or chill for a bit—either way, it’s fresh and flavorful.

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