Sweet, juicy pineapple gets diced up with crisp English cucumber, sharp red onion, and fresh cilantro for a salsa that's bursting with contrast in every bite. A little grated ginger adds warmth, while lime juice and apple cider vinegar bring the bright acidity that ties the whole bowl together. A few minutes resting at room temperature lets the pineapple release its juices, so the flavors meld into something juicy and well-balanced rather than sharp and separate. Fresh mint is optional but adds a cooling, herbal note that plays beautifully against the fruit. This one comes together in minutes with just a bowl and a knife, and it's a great fit for anyone watching their sodium intake, since the flavor here comes from fruit, citrus, and herbs rather than a heavy hand with the shaker. Scoop it up with your favorite chips, spoon it over grilled fish or chicken, or eat it straight from the bowl — it holds well in the fridge for a couple of days, making it an easy make-ahead option for a low-sodium spread.
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Combine the pineapple, cucumber, red onion, cilantro, and ginger in a medium mixing bowl.
Add the lime juice, apple cider vinegar, and salt. Stir until everything is evenly coated.
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