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In a large bowl, combine the pineapple, cucumber, red onion, and herbs.
Add jalapeño if you’d like a spicy kick.
In a separate small bowl, whisk together lime juice, honey (or maple syrup), salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Chill in the refrigerator for 15–30 minutes for best flavor—or serve immediately!
Serving and Storage Tips:
Serve cold, ideal for hot days.
Best enjoyed fresh, but can be stored in the fridge for up to 1 day.
Variations:
Add avocado cubes for extra creaminess.
Swap jalapeño for red chili flakes if you prefer.
Use Thai basil instead of mint or cilantro for a twist.
FAQ:
Q: Can I make it ahead of time?
A: Yes, but for best texture and color, don’t add the herbs until just before serving.
Q: Is it spicy?
A: Only if you add the jalapeño—otherwise, it's mild and fruity.
Q: Can I use canned pineapple?
A: Fresh pineapple is best, but canned (in juice, not syrup) works too.
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