Whole 30 Whole30 Pineapple Cucumber Chili-Lime Cups
Sweet, spicy, and refreshingly cold, these little cucumber cups are the kind of appetizer that disappears from the platter before you even sit down. Fresh pineapple gets tossed with lime juice, lime zest, chili powder, cayenne, and a splash of coconut aminos — that last ingredient doing the quiet work of adding a savory depth without any soy or added sugar in sight. The cucumber rounds are hollowed out just enough to cradle the filling, so every bite delivers cool crunch alongside that bright, punchy chili-lime heat. This is the kind of snack that feels almost too pretty to eat, yet comes together in about fifteen minutes with zero cooking required. It makes four servings, which means it's equally at home as a weeknight starter or a crowd-pleasing party bite. Optional cilantro and a dusting of Tajín push the flavor even further if you want to lean into that street-food energy.
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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)
Can be omittedtajín seasoning
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.
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