Ingredients
Method
- Dice the pineapple and cucumber into bite-sized pieces. Thinly slice the red onion and jalapeño. Chop the cilantro and crumble the feta cheese if using.
- In a small bowl, whisk together lime juice, honey or maple syrup, olive oil, salt, pepper, and red pepper flakes until combined.
- In a large mixing bowl, combine pineapple, cucumber, red onion, cilantro, and jalapeño.
- Drizzle the dressing over the salad and gently toss to coat.
- Sprinkle crumbled feta on top if desired.
- Serve immediately or chill for 15–30 minutes for enhanced flavor. Garnish with extra cilantro or lime wedges if desired.
Notes
This salad is best served fresh but can be made a few hours ahead. For a vegan option, omit the feta or use a plant-based alternative. Add grilled shrimp or chicken for a heartier version.