A delicious fresh pineapple relish recipe that is ready in just a few minutes. My pineapple relish is typically served cold for a refreshing bite, but I have also included a cooked relish version perfect for Hawaiian-style hot dogs.
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My cucumbers were in overdrive one summer, and I could only stomach so many more pickles. I tried a bunch of different salsa and relish recipes, and this became a favorite.
While salsa typically features a spicy element and is typically tomato and chili-based, relishes contain cucumbers and are often pickled. If you are looking for a pineapple salsa recipe, check out this salmon dinner with pineapple salsa.
So…. Is this a salsa, relish, or chutney? While I make it both ways, I typically leave out any heat, like a jalapeno, because I find it overpowers the refreshing cucumber and mint. So that makes it a relish. Unlike most relish's we don't pickle this one or chop it too finely.
I like to keep it chunkier too, more like light salad, when using it as a topping for meat. This easy recipe is perfect over grilled BBQ chicken, on shredded beef tacos, or over spicy Cajun fish.
🧾Ingredient Notes
- Pineapple- Use fresh pineapple for this relish recipe, frozen doesn't always result in the best texture for our uncooked version. If you want to do our warm relish version frozen pineapple works fine. Just thaw and chop it finely.
- Cucumber- I prefer English seedless cucumbers or baby Persian cucumbers. If using a regular cucumber, you will need to deseed it before chopping. If you are not a fan of cucumbers, try adding chopped red bell pepper.
- Red Onion- If you find the flavor too strong you can soak your onions in water for 5 minutes to take the bite out. Drain well before combining with the remaining ingredients. Try pickled red onions for more tang.
- Fresh Herbs- This recipe calls for cilantro and mint. We love this combo, but we realize not everyone likes cilantro. Italian basil, Thai basil, and flat-leaf parsley all make tasty substitutions.
- Optional Spicy Peppers- Add finely diced jalapeno or serrano peppers for a bit of a kick.
🥗How to Use Pineapple Relish
So many possibilities…. Here are a few of our favorite ways to this recipe.
On a salsa bar with our roasted tomato salsa and spicy cucumber chutney. In place of the dressing on our sesame shrimp salad.
Over roasted fish (I recommend easy brined salmon or grilled tuna steak). Inside summer rolls with pickled watermelon radishes. Or on a veggie poke bowl.
👩🏻🍳 Expert Tips
- First, you can cut your pineapple into as large as a ½ inch dice. Or you can finely dice it to let it juice out. The latter will give you a saucier consistency.
- Peeling the cucumbers is optional. I don't peel baby or Persian cucumbers, but I do peel larger cucumbers, at least partially.
- Don't salt the recipe until serving. Salting causes the cucumbers to break down.
💭 Cooked Pineapple Relish Variation
No cucumber in this version! Add the olive oil to a small saucepan and place over medium heat. Add the finely diced pineapple, red onion, and ½ cup diced bell pepper. Cook until the veggies are soft about 15 minutes.
Add the lime juice, 2 tablespoons of white wine vinegar, and 1 clove of minced garlic. Cook 20 minutes more, uncovered until the liquid is almost evaporated. Allow the relish to cool before using.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Refreshing Pineapple Relish
Ingredients
- 1 ½ cup fresh pineapple diced
- 1 cup seedless cucumber diced
- ½ cup red onion diced
- 2 Tablespoon fresh cilantro finely chopped
- 1 Tablespoon fresh mint, finely chopped
- ½ lime juiced (at least 1 Tbsp)
- 1 Tablespoon olive oil
- kosher salt
Instructions
- Combine all the ingredients in a bowl. Gently toss to combine.1 ½ cup fresh pineapple, 1 cup seedless cucumber, ½ cup red onion, 2 Tablespoon fresh cilantro, 1 Tablespoon fresh mint,, ½ lime, 1 Tablespoon olive oil
- Salt to taste right before serving.kosher salt
Notes
- If using a regular cucumber remove the seeds before chopping.
- Peeling the cucumber is optional.
- For a warm pineapple hot dog relish variation please see the post details.
- Once salted the relish should be consumed within 24 hours. Unsalted relish will last up to 3 days in an airtight container stored in the fridge.
P Berry says
Delicious! We served it on grilled salmon that had marinated in a pineapple juice/soy sauce/brown sugar marinade for a couple of hours.
Jen Wooster says
That sounds amazing!
Cathy Demosthenes says
This was fantastic! So yummy. I will definitely be making this again. I brined the salmon and cooked as suggested. Perfect! The pineapple cucumber relish not only tasted great but the presentation looked fabulous! It was better than a high priced restaurant food!👍 Thank you so much for this recipe.
Jen Wooster says
Glad it was a hit. We love how easy it is!
April says
This looks absolutely delicious and healthy. I'm loving all these bright colors. I can't wait to try it! I bet mangoes would be a tasty addition!
Natalie says
This sounds so refreshing and delicious. I love how you served this relish with salmon. I will give this a try soon.
Hani says
Pineapple is one of my favorite fruit to eat in smoothies and salads! This recipe sure will taste very delicious. Cannot wait to try it!
Pavani says
Such a delicious and refreshing relish this is. Fresh pineapple with cucumber is an amazing combination - will have to try this soon.