A delicious fresh pineapple relish recipe that is ready in just a few minutes. Our pineapple relish is typically served cold for a refreshing bite, but we have also included a cooked relish version perfect for Hawaiian-style hot dogs.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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The Peel household is obsessing over sauces, salsas, and relishes lately. We eat so many great whole foods, but we just need a punch of flavor sometimes. Or all the time. That is why we love this pineapple cucumber relish.
Our 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.
What is the difference between salsa, relish, and chutney?
Salsas typically feature a spicy element and are typically tomato and chili based. Relishes contain cucumbers and are often pickled. Chutneys are primarily fruit-based and cooked with spices.
If you are looking for a pineapple salsa recipe check out our 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. We like to keep it chunkier too, more like light salad, when using it as a topping for meat.
This is one of those basic no-cook healthy sauce recipes that just requires you to chop up the veggies and toss them together. How finally you chop up the ingredients is up to you.
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.
You can substitute scallions for less intense flavor.
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.
Fresh Lime Juice- While I prefer fresh limes you can substitute bottled lime juice. You will need 1 tablespoon.
Optional Spicy Peppers- Add finely diced jalapeno or serrano peppers for a bit of a kick.
⏲️How to Make this Recipe
To make the relish, combine all the chopped ingredients. Pretty simple right? There aren't a lot of details to this recipe. Just a few callouts.
First, you can cut your pineapple 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.
Finally, don't salt the recipe until serving. Salting causes the cucumbers to break down.
🥗How to Use Pineapple Relish
So many possibilities…. Here are a few of our favorite ways to this recipe.
- In place of the dressing on our sesame shrimp salad.
- Over roasted fish (we pick our easy brine salmon or grilled tuna steak)
- Inside spring rolls- trust me, yum!
- It also pairs well with pickled watermelon radishes on a buffet
👩🏻🍳 Expert Tip
Avoid mushy cucumbers, wait to salt the pineapple relish until right before serving.
💭 Cooked Pineapple Relish Variation
For the recipe variation, you will need to make three ingredient variations.
- Finely dice the pineapple
- Substitute ½ cup of diced bell pepper for the cucumber.
- Add vinegar, preferably white wine, and garlic.
Add the olive oil to a small saucepan and place over medium heat. Add the pineapple, red onion, and 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.
Once salted the fresh relish should be consumed within 24 hours. Unsalted relish will last up to 3 days in an airtight container stored in the refrigerator.
The cooked relish will last up to 7 days in an airtight container stored in the refrigerator.
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- Combine all the ingredients in a bowl. Gently toss to combine.
- Salt to taste right before serving.
- 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.