Cucumber and Pineapple Salsa (No Tomatoes) - The Vegan Atlas

How to make Vegan Pineapple and Cucumber Salsa

Vegan pineapple and cucumber salsa is a refreshing and naturally sweet twist on traditional salsa that’s perfect for those warmer months or as a vibrant accompaniment to a variety of dishes. This unique blend features the combination of juicy, tropical pineapple with the crisp, coolness of cucumber, creating a melody of flavors that dance on the palate.

The salsa typically involves dicing fresh pineapple and cucumber into small, bite-sized pieces, ensuring that each scoop gives a perfect balance of fruity and vegetable notes. To this, finely chopped red onion, jalapeño peppers, and cilantro are added for an aromatic kick, while lime juice and a pinch of salt are mixed in to brighten the flavors and bring out the natural sweetness of the pineapple and the freshness of the cucumber.

As a vegan recipe, this salsa is all about celebrating the simplicity and deliciousness of plant-based ingredients. It’s not only tantalizing to taste but also vibrant in appearance, with the yellow and green hues punctuated by specks of red onion and the verdant cilantro.

One of the wonderful aspects of pineapple and cucumber salsa is its versatility. It can be enjoyed as a light snack with tortilla chips, served over grilled tofu or tempeh, used as a topping for veggie burgers, or even spooned over tacos and salads for a fruity twist.

This salsa is not only a feast for the eyes and tastebuds but also packs a nutritional punch. Pineapples are rich in vitamins C and manganese, while cucumbers provide hydration and additional vitamin K. Together, they offer a combination of enzymes, antioxidants, and nutrients that contribute to overall health.

Vegan Pineapple and Cucumber Salsa

Cucumber and Pineapple Salsa (No Tomatoes) - The Vegan Atlas

Vegan Pineapple and Cucumber Salsa

Vegan pineapple and cucumber salsa is a refreshing and sweet spin on traditional salsa that's particularly suited for warmer months or as a zesty side dish. It melds the sweetness of ripe pineapple with the crispness of cucumber, along with aromatic additions like red onion, jalapeño peppers, cilantro, lime juice, and salt to create a balanced mix of flavors. This salsa celebrates the simplicity of plant-based ingredients, offering a splash of color and a burst of flavor.
Being vegan, it's perfect for plant-based diets and provides health benefits from the nutrients in both pineapples and cucumbers, such as vitamins C and K. Versatile in its use, this salsa can be enjoyed with tortilla chips, over grilled plant-based proteins like tofu or tempeh, served as a topping on veggie burgers, or used to add a fruity zest to salads and tacos.
Prep Time 15 minutes
Total Time 15 minutes
Course Sauce
Cuisine Italian
Servings 2 cup
Calories 79 kcal


  • 1 medium serving bowl
  • 1 bowl
  • 1 air tight container


  • 1 cup finely diced pineapple you can fresh or canned, well drained
  • 3/4 cup finely diced cucumber
  • 2 jalapeños or other fresh chile peppers seeded and minced
  • 1/4 cup finely diced red onion
  • 1 lime juice
  • Fresh cilantro leaves
  • 2 jalapeños peppers seeded and minced
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup cook fresh or thawed frozen corn kernels optional
  • 1/2 medium red bell pepper finely chopped (optional)


  • Combine all the ingredients together in a medium serving bowl, including the optional ingredients if using.
  • Cover the bowl with a lid and put in the fridge for at least 30 minutes to an hour, to get the best of the flavor.
  • Serve immediately as a dip for tortilla chip or topping for tostadas and tacos.
  • Store any leftover in an air tight container and keep in the fridge, use within 3 days.
Keyword cucumber, pineapple

Cooking Tips about Vegan Pineapple and Cucumber Salsa

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  • Pick Ripe Pineapples: Select a ripe pineapple with a sweet aroma at the base, which should yield slightly to pressure. Ripe pineapples provide the perfect sweetness to the salsa.
  • Crisp Cucumbers: Choose firm cucumbers with vibrant green skin. English cucumbers or mini cucumbers are excellent as they have fewer seeds and a tender skin that doesn’t need peeling.
  • Even Chopping: Dice the pineapple and cucumber into even, bite-sized pieces to ensure each scoop of salsa has a balanced mix of flavors.
  • Heat Level Adjustments: Use jalapeño peppers for mild to moderate heat. Remove the seeds and membrane for less heat, and finely chop them. If you prefer more spice, consider keeping some of the seeds or using hotter varieties like serranos.
  • Fresh Herbs: Fresh cilantro is key for authentic flavor. Make sure it’s well-washed and finely chopped. For cilantro-adverse individuals, parsley can be an acceptable substitute.
  • Acidity is Essential: Fresh lime juice adds zing and balances the sweetness of the pineapple. Start with the juice of one lime, then adjust according to taste.
  • Proper Seasoning: Salt is crucial in salsa as it heightens all other flavors. Add gradually and taste as you go.
  • Allow to Marinate: Let the salsa sit for at least an hour before serving. This gives the flavors time to combine and the salt to draw out juices which create a more integrated taste.
  • Customize Your Twist: You might add diced bell pepper for extra crunch, avocado for creaminess, or mango for additional sweetness. Red onion is typically used for a pungent, crunchy element but can be softened in lime juice if desired.
  • Storage: Vegan pineapple and cucumber salsa is best enjoyed fresh. If you need to store it, keep it in an airtight container in the refrigerator and consume it within 1-2 days due to the fresh ingredients. Stir well before serving again after storage.

Serving suggestions about Vegan Pineapple and Cucumber Salsa

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  • With Chips: Dive into the classic combo of tortilla chips and salsa. The sweetness of the pineapple pairs delightfully with the salty crunch of the chips.
  • Over Grilled Tofu or Tempeh: The fruity zing of the salsa is perfect for topping off grilled tofu or tempeh, bringing a tropical twist to these plant-based proteins.
  • Taco Topping: Reinvent taco night by spooning this salsa over black bean or chickpea tacos for a sweet and crunchy addition.
  • Veggie Burger Accent: A dollop of this bright salsa on top of a homemade veggie burger can elevate it with juicy, fresh flavors.
  • Salad Mix-In: Mix the salsa into a green salad for an instant upgrade with its fruity taste and pleasant texture.
  • Rice Bowls: Stir the salsa into rice bowls that include ingredients like avocado, corn, black beans, and lime-infused rice for a vibrant meal.
  • Fish Substitute: For those who enjoy mock seafood, use the salsa as a complement to grilled banana blossom or hearts of palm, which have a fish-like texture.
  • Stuffed Avocado: Serve the salsa spooned into halved avocados for an elegant and nutritious appetizer.
  • Side for BBQ: Accompany plant-based barbeque dishes like grilled vegetables and vegan sausages with the salsa for a refreshing side.
  • Garnish for Gazpacho: Top a chilled gazpacho soup with this salsa for extra layers of flavor and a beautiful presentation.

Top 5 FAQs about Vegan Pineapple and Cucumber Salsa

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  • What is Vegan Pineapple and Cucumber Salsa? Vegan pineapple and cucumber salsa is a fresh and fruity salsa variant that combines the sweetness of ripe pineapple with the crispness of cucumber, along with additional ingredients such as red onion, jalapeño peppers, cilantro, lime juice, and salt.
  • How do you prepare Vegan Pineapple and Cucumber Salsa? To prepare the salsa, dice pineapple and cucumber into bite-sized pieces for an even distribution of flavors. Add finely chopped red onion, diced jalapeño peppers (with seeds removed for less heat), and freshly chopped cilantro. Dress the mixture with fresh lime juice and salt to taste, then let it marinate for enhanced flavor.
  • Can this salsa be customized for different spice levels or dietary restrictions? Yes, you can adjust the heat by removing the seeds and membranes from the jalapeño peppers or adding hotter pepper varieties if preferred. The salsa can be tailored for different dietary needs or preferences by substituting cilantro with parsley and excluding any ingredients that might cause allergies or sensitivities.
  • What are some serving suggestions for Vegan Pineapple and Cucumber Salsa? The salsa pairs well with tortilla chips, over grilled tofu or tempeh, as a zesty topping for veggie burgers, mixed with salads, or spooned over tacos. It’s a versatile condiment that can add a tropical twist to various dishes.
  • How should Vegan Pineapple and Cucumber Salsa be stored and how long will it last? Store the salsa in an airtight container in the refrigerator and consume it within 1-2 days to enjoy its freshness. Before serving again after storage, stir well to redistribute the juices.

In conclusion, vegan pineapple and cucumber salsa is a vibrant, refreshing dish that epitomizes the joy of combining simple, plant-based ingredients into a culinary creation that sings with flavor. The bright sweetness of ripe pineapple contrasts beautifully with the cool crunch of cucumber, while the additional components like zesty lime juice, sharp red onion, spicy jalapeño, and fragrant cilantro add layers of complexity to this delightful salsa.


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