Gluten Free Pineapple Cucumber Salsa
Sweet, cool pineapple meets crisp English cucumber in a salsa that tastes like summer in a bowl — bright, a little spicy, and completely refreshing. A seeded jalapeño brings just enough heat without overwhelming the fruit, while fresh lime juice and cilantro tie everything together with that classic, punchy finish. A pinch of ground cumin is optional but adds a subtle earthy depth that makes the whole thing feel a little more complex. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just chop, toss, and you're done. After a quick 10-minute rest, the juices pool at the bottom of the bowl and the flavors meld into something that tastes way more effortful than it actually is. This makes six servings, so it's perfect for a cookout spread, a taco night topping, or scooping straight from the bowl with your favorite chips.
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Learn more →Ingredients
6 servings
- 2 cups fresh pineapple, cut into ¼-inch dice
- 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
- 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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