In a large mixing bowl, combine 2 cups of diced pineapple, 1 large English cucumber (sliced), ¼ cup of finely chopped red onion, 1 minced jalapeño (adjust for spice), and ¼ cup of freshly chopped cilantro.

In a small bowl, whisk together the juice of 2 fresh limes, 3 tablespoons of extra virgin olive oil, and 1 tablespoon of honey or agave nectar. Add a pinch of salt and freshly ground black pepper to taste.

Pour the prepared dressing over the pineapple and cucumber mixture in the large bowl. Gently toss the salad with a spatula or large spoon until every piece is evenly coated with dressing.

Cover the salad and refrigerate for at least 15 minutes before serving.

Once chilled, serve the Pineapple Cucumber Salad as a delightful side dish or light standalone appetizer.