This pineapple cucumber salsa is a refreshing blend of sweet pineapple, crisp cucumbers, and spicy jalapeños. You’ll want to dip all day long.

Pineapple Cucumber Salsa

When I think of Cinco De Mayo, the first thing that comes to mind is salsa… All the salsa!

When I go to my local Mexican restaurant (which is often), the dish I look forward to the most is the fresh bowl of salsa and side of crispy chips they bring to the table no sooner I sit down. I usually fill up on chips and salsa before my meal even makes it to the table.

It’s a good thing I’m versed in eating–there’s no stopping me once I get started!

Pineapple Cucumber Salsa

The original plan was to spoon this pineapple cucumber salsa over grilled mahi mahi fillets, but it didn’t live long enough in the fridge. Squirrel found the container and proceeded to pair it with a big bag of tortilla chips.

That was the end of the salsa. Note to self: make a double batch next time.

Pineapple Cucumber Salsa

Here’s a little secret, it’s delicious combined with guacamole. Squirrel and I sat at the kitchen table, dipping our chip in one container before moving over to the next. Each chip was layered with a combo of guac and pineapple salsa–they’re a perfect pair.

Pineapple Cucumber Salsa

The sweet cubes of pineapple and crisp cucumbers are refreshing and vibrant. The jalapeño adds a nice spicy bite, while the cilantro and squeeze of lime juice brighten the dish.

Pineapple Cucumber Salsa

This salsa will force you to sit in front of the bowl and dip until you’re all dipped out. Or, if you find yourself with a few extra ounces of willpower, you save some to spoon over fish, chicken, or pork.

Pineapple Cucumber Salsa

A refreshing blend of sweet pineapple, crisp cucumbers, and spicy jalapeños


  • 1 cup chopped pineapple
  • 1 cup chopped cucumber, peeled and seeds removed
  • 1 jalapeño, finely minced
  • 3 tablespoons finely chopped red onion
  • 1 clove garlic, finely minced
  • 2 tablespoons chopped cilantro
  • juice of half a lime
  • salt to taste


  1. Add all of the ingredients to a large bowl and mix to combine.
  2. Store in an airtight container in the refrigerator for up to 3 days.
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Want more salsa recipes? Try these:

Creme De La Crumb- Cowboy Caviar
Jeanette’s Healthy Living: Corn Tomato Avocado Salsa Salad
Chef Savvy- Salsa Verde
Garnish with Lemon- Almost Chipotle’s Corn and Roasted Poblano Salsa