Dessert

Tropical Pineapple Cucumber Salad with Blueberries and Chili Dressing Recipe

Bylina moretti June 30, 2026June 30, 2026

Introduction

This Pineapple Cucumber Salad is a vibrant and refreshing mix of sweet, tangy, and spicy flavors, perfect for warm days or as a colorful side dish. Packed with fresh fruits and vegetables, it balances crunch and creaminess with a zesty dressing that ties everything together beautifully.

A colorful salad served in a white bowl filled with multiple layers of bright yellow pineapple chunks, red tomato pieces, thinly sliced red onion rings, green cucumber slices, small blue blueberries, and thin radish slices with white centers and red edges, all mixed with small green herb bits scattered throughout. The bowl is placed on a white marbled surface with a pineapple partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ripe pineapple (cut into 1-inch chunks)
1 English cucumber (seeded and cut into half moon pieces)
1 red onion (thinly sliced)
1 jalapeno (seeds removed and diced)
1 avocado (diced)
1/2 cup thinly sliced radishes
1/2 cup fresh blueberries
1 red bell pepper (seeds removed and diced)
1/4 cup cilantro (chopped)
2 tablespoons green onions
2 tablespoons lime juice
1/4 cup olive oil
1/4 cup sweet Asian chili sauce
2 tablespoons maple syrup
2 tablespoons soy sauce
2 cloves garlic (minced)
Salt and pepper to taste

Instructions

Step 1: Make the dressing by adding lime juice, olive oil, sweet Asian chili sauce, maple syrup, soy sauce, and minced garlic to a small bowl. Whisk until fully combined.
Step 2: In a large mixing bowl, combine pineapple chunks, fresh blueberries, sliced radishes, cucumber, red onion, avocado, bell pepper, cilantro, and green onions.
Step 3: Pour the dressing over the salad and gently toss until everything is evenly coated.
Step 4: Add salt and pepper to taste and toss once more to distribute the seasoning.
Step 5: Chill the salad in the refrigerator for at least one hour before serving to allow the flavors to meld.

Tips & Variations

For extra crunch, add chopped toasted cashews or peanuts just before serving.
Substitute blueberries with diced mango or strawberries for a different fruity twist.
If you prefer less heat, reduce or omit the jalapeno.
Use baby spinach or arugula as a bed to turn this salad into a leafy green base meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, so adding it fresh just before serving can keep the salad looking vibrant. Leftover salad is best enjoyed chilled and can be briefly stirred again before serving.

How to Serve

A close-up image of a colorful salad in a clear glass bowl with a white marbled background, showing several layers of ingredients including bright yellow pineapple chunks, thin round slices of red radish with white centers, small deep blue blueberries, diced green avocado, thin curved slices of cucumber with dark green skin and pale green inside, small red bell pepper pieces, and thin strips of purplish red onion, all mixed with flecks of green herbs scattered evenly throughout. The textures range from smooth avocado and pineapple to crunchy radish and onions. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can prepare most of the salad in advance, but it’s best to add the avocado just before serving to prevent browning. The salad should be kept chilled and consumed within 2 days for optimal freshness.

What can I use if I don’t have sweet Asian chili sauce?

If you don’t have sweet Asian chili sauce, you can substitute it with a mix of honey and a mild chili sauce or sweet chili garlic sauce to maintain the balance of sweetness and mild heat in the dressing.