Low Sodium Gluten Free Pineapple Cucumber Salsa

Total time25 min

Prep time15 min

Cook time0 min

Low Sodium Gluten Free Pineapple Cucumber Salsa

This bright, chunky salsa is all about contrast — sweet diced pineapple against crisp English cucumber, with red onion and minced jalapeño bringing sharpness and heat in every bite. Fresh cilantro and a generous squeeze of lime juice tie it all together, giving the mix a zesty, herbaceous lift that feels light and refreshing. A short rest at room temperature lets the juices pool and the flavors meld before serving, so each spoonful is perfectly balanced. It's an easy, no-cook option that comes together in minutes, making it a great fit for anyone watching their sodium intake. Scoop it over grilled fish, pile it onto tacos, or eat it straight from the bowl with a spoon — either way, it's a vibrant addition to an added salt free table.

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Ingredients

6 servings

2 cups fresh pineapple, cut into ¼-inch dice
Fresh Ripe Whole Pineapple Organic Pineapples Fresh Personal-Size Pineapple USDA Produce Pineapple Whole Golden Pineapple
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1 cup english cucumber, cut into ¼-inch dice
⅓ cup red onion, finely diced
1 jalapeño, seeded and finely minced
¼ cup fresh cilantro, roughly chopped
3 tbsp fresh lime juice (from about 2 limes)
½ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground cumin (optional)

Instructions

1
Combine the diced pineapple, cucumber, red onion, jalapeño, and cilantro in a medium mixing bowl.
2
Drizzle the lime juice over the mixture, add the salt and the cumin, if using, then toss until everything is evenly coated.

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