Shellfish Free Gluten Free Pineapple Cucumber Salsa
Sweet, spicy, and refreshingly bright, this pineapple cucumber salsa is the kind of thing you'll want to put on absolutely everything. Juicy pineapple and cool cucumber create a contrast that feels almost tropical, while jalapeño and red onion bring just enough heat and bite to keep things interesting. A squeeze of fresh lime juice ties it all together, and a short rest at room temperature lets the flavors bloom into something that tastes like way more effort than it actually is. Every ingredient here is naturally whole and plant-based, so there's no need to scrutinize labels or worry about hidden seafood derivatives sneaking into your bowl. It's a fantastic companion for grilled chicken or fish tacos, but honestly it holds its own alongside tortilla chips or spooned over a simple rice dish. The optional cumin adds a subtle earthy warmth that makes the salsa feel a little more complex without overpowering the fresh fruit and herb notes.
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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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