Pescatarian Gluten Free Pineapple Cucumber Salsa
Sweet, spicy, and impossibly fresh, this pineapple cucumber salsa is the kind of thing you'll want to put on absolutely everything. Juicy pineapple chunks meet cool, crisp cucumber, sharp red onion, and a kick of jalapeño, all tied together with bright lime juice and fragrant cilantro. A short rest at room temperature is all it takes for the flavors to meld into something that tastes way more complex than the handful of simple steps involved. Every ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just chop, toss, and go. It pairs beautifully with grilled fish or shrimp tacos, making it a natural fit for seafood-forward meals, but it's equally at home alongside tortilla chips or spooned over a grain bowl. The optional pinch of cumin adds a subtle earthy warmth that rounds out the tropical sweetness without stealing the show. This one is a warm-weather staple waiting to happen.
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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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