Cucumber-Pineapple Salsa


Julie Weisman


This is a great recipe.  Serve it with anything!  It goes well with barbecued meat, chicken, and fish.  Use one serrano chili, unless you want it very hot.  One chili adds a nice zing, two will be very hot.  The first time I made this I used jalapenos, which are not as hot as serranos.  The serranos are better though.




1 pineapple, cut up into small cubes

1 regular-size garden cucumber, seeded and cut into small cubes

2 shallots, chopped

1 or 2 serrano chilies, seeded and de-veined, and chopped

   (If you like it extra hot, then leave in some of the seeds and veins.)

4 tablespoons chopped fresh mint

1 teaspoon grated fresh ginger (I used a little more – I like ginger)

4 tablespoons of fresh lime juice (depending on size, 2-3)


Mix all the ingredients together in a bowl.  Let stand at room temperature for 30-45 minutes.  Serve with anything!


Julie Weisman is a member of the staff and always shares wonderful recipes with us.  She can be reached at


Pineapple Cucumber Salsa