Photo: Jim Franco; Styling: Lydia Degaris Pursell
Hands-on Time
20 Mins
Total Time
1 Hour 20 Mins
Makes 3 3/4 cups

Pineapple-Cucumber Salsa offers refreshing flavor with a little bite. Serve as a topping to our Mini Crab Cakes.

How to Make It

Stir together pineapple, cucumber, green onions, jalapeño pepper, basil, lime juice, and salt. Cover and chill 1 to 24 hours.

Ratings & Reviews

KennethF's Review

July 20, 2014
This was a great salsa to go with Salmon and Crab cakes. My cakes were spiced to be mildly hot.