Begin by dicing 2 cups of ripe pineapple into bite-sized pieces, followed by slicing 1 medium cucumber and thinly slicing ¼ cup of red onion. Add ¼ cup of freshly chopped cilantro to a large mixing bowl.

In a small bowl, combine the zest and juice of 1 lime, 2 tablespoons of olive oil, and 1 tablespoon of honey (or agave nectar). Add a pinch of salt and black pepper, whisk for about 30 seconds.

Pour the dressing over the salad ingredients and gently toss the mixture for about 1 minute.

Cover with plastic wrap and refrigerate for at least 15 minutes to allow flavors to meld.

After chilling, give the salad a gentle stir and serve in colorful bowls, garnishing with additional cilantro if desired.