Ingredients
- 2 cups fresh pineapple, cubed
- 1 large cucumber, seeded and sliced
- 1/4 red onion, thinly sliced
- 2 tbsp fresh cilantro or mint, chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: 1/4 tsp chili flakes or 1 small jalapeño, finely diced
Instructions
- In a large bowl, combine pineapple cubes, cucumber slices, and red onion.
- Drizzle lime juice and olive oil over the mixture.
- Season with salt and pepper, and toss gently to combine.
- Stir in chopped cilantro or mint. Add chili flakes or jalapeño if desired.
- Taste and adjust seasoning with more lime juice or olive oil as needed.
- Let sit for 5–10 minutes to allow flavors to meld, then serve.
Notes
- Use fresh pineapple for best flavor, or drain canned pineapple thoroughly.
- Seed cucumber to prevent excess wateriness.
- Add mango, avocado, or nuts for texture and richness.
- Swap herbs for basil or mint for variety.
- Stir in Greek yogurt or coconut milk for a creamy twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 9g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
