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Sweet Heat Pineapple Cucumber Jalapeño Salad (Refreshing Summer Side Dish)

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Ingredients

  • 3 cups fresh pineapple diced into ½‑inch pieces
  • 1 English cucumber diced into ½‑inch pieces
  • ½ cup red onion finely chopped
  • ¼ cup fresh cilantro chopped
  • 1 jalapeño finely chopped (seeds removed for mild, kept for spicy)
  • Thin jalapeño rings for topping adds to the presentation
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 tsp honey or agave
  • 1 tsp rice vinegar
  • ¼ tsp salt or to taste
  • ⅛ tsp black pepper
  • ⅛ tsp red pepper flakes optional for extra heat
  • Tajín for finishing
  • Cotija cheese crumbled (optional)

Instructions

  • In a large bowl, combine the pineapple, cucumber, red onion, cilantro, and finely chopped jalapeño.
  • In a small bowl, whisk together the lime juice, rice vinegar, olive oil, honey, salt, black pepper, and red pepper flakes.
  • Pour the dressing over the salad and toss gently to coat.
  • Taste and adjust seasoning — add more lime for brightness, honey for sweetness, or salt for balance.
  • Transfer to a serving bowl. Top with jalapeño rings, a sprinkle of Tajín, and cotija if using.
  • Chill for 20–30 minutes before serving for the best flavor.