Appetizer: United States – Chili-Lime Pineapple Cucumber Quick Pickle Bites

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 small English cucumber, halved lengthwise and thinly sliced
1 cup (150 g) fresh pineapple, small wedges or tidbits
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (15 ml) fresh lime juice
1 tsp (5 ml) sugar or honey
1 / 4 tsp (1.25 ml) kosher salt
1 / 2 tsp (2.5 ml) finely grated fresh ginger
1 small red chili (Fresno or jalapeño), thinly sliced, seeds optional
1 tbsp (15 ml) chopped fresh cilantro or mint
1 tsp (5 ml) toasted sesame seeds

Show original ingredient measurements

1 small English cucumber, halved lengthwise and thinly sliced
1 cup (150 g) fresh pineapple, small wedges or tidbits
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (15 ml) fresh lime juice
1 tsp sugar or honey
1 / 4 tsp kosher salt
1 / 2 tsp finely grated fresh ginger
1 small red chili (Fresno or jalapeño), thinly sliced, seeds optional
1 tbsp chopped fresh cilantro or mint
1 tsp toasted sesame seeds

Instructions

In a medium bowl, whisk together rice vinegar, lime juice, sugar or honey, salt, and grated ginger until dissolved.
Add cucumber, pineapple, and sliced chili; toss to coat evenly.
Let sit at room temperature for 10–15 minutes, tossing once or twice, until cucumbers are lightly pickled and juicy.
Drain off excess liquid, fold in cilantro or mint, and sprinkle with sesame seeds.
Serve chilled in small bowls or spooned onto lettuce leaves or cocktail picks for easy bites.