Red Meat Allergy Friendly Whole30 Pineapple Cucumber Chili-Lime Cups
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cups
- 2 large english cucumbers
For the filling
- 2 cups fresh pineapple, cut into ½-inch dice
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- ¼ tsp fine sea salt
- 1 tsp coconut aminos
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ¼ tsp tajín seasoning (optional)
Instructions
- 1
Trim the ends off both cucumbers and cut each into 1 1/2-inch rounds — you should get 12–14 rounds total. Using a melon baller or small spoon, scoop out the center of each round to form a shallow cup, leaving a 1/4-inch base and walls intact so the cup holds its shape.
- 2
In a small mixing bowl, combine the diced pineapple, lime juice, lime zest, chili powder, cayenne, salt, and coconut aminos. Toss until the pineapple is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!