Xanthan Gum Free Gluten Free Pineapple Cucumber Salsa
Bright, juicy, and just a little fiery, this pineapple cucumber salsa is the kind of thing you'll want to put on absolutely everything — tacos, grilled fish, tortilla chips, or a spoon straight from the bowl. The sweet pineapple plays perfectly against the cool crunch of English cucumber, while jalapeño and a squeeze of fresh lime keep every bite lively and refreshing. What makes this especially great for anyone avoiding certain gluten-free additives is how beautifully simple it is — just fresh produce, citrus, and a handful of pantry staples, with zero need for binders or thickeners of any kind. Store-bought salsas and condiments can be a minefield of unnecessary additives, so making your own means you know exactly what's in the bowl. A short rest at room temperature lets the lime juice and salt draw out the natural juices, which creates a light, bright pooling liquid that ties everything together without any help from stabilizers. The optional cumin adds a subtle earthy warmth that rounds out the tropical sweetness without overpowering it. This one comes together in minutes and disappears just as fast.
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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)
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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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