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Ingredients
Scale
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon freshly squeezed lime juice (about 1 lime)
- 1/4 teaspoon chili oil
- 1/2 teaspoon kosher salt
- 1 1/2 cups diced fresh pineapple
- 1 cup diced seeded Persian cucumber
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
Instructions
- In a large bowl, whisk honey, rice wine vinegar, lime juice, chili oil, and kosher salt until smooth.
- Dice pineapple, cucumber, and red onion; chop cilantro.
- Add pineapple, cucumber, onion, and cilantro to the dressing; toss gently to combine.
- Cover and refrigerate for 20 minutes to enhance flavors.
- Stir, adjust seasonings if needed, and serve cold.
Notes
Use ripe pineapple for the best flavor.
Persian cucumbers are preferred, but English cucumbers work as a substitute.
Consider adding red pepper flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: Tropical
Nutrition
- Calories: 120
- Sugar: 23
- Sodium: 150
- Fat: 1.5
- Saturated Fat: 0
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 1
- Cholesterol: 0