KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
1 (15 oz/435 g) can pineapple chunks in 100% pineapple juice, drained with 1 tablespoon juice reserved (see Note below)
2 Persian cucumbers (or 2/3 of an English cucumber), chopped
1/2 small-medium white onion, thinly sliced
1 cup fresh mint leaves
1 tablespoon pineapple juice (reserved from the canned pineapple)
1 tablespoon fresh lime juice
2 teaspoons extra-virgin olive oil
1/4-1/2 teaspoon crushed red pepper flakes (more or less to taste)
1/4 teaspoon sea salt
Comments