Begin by dicing the fresh pineapple and chopping the cucumber into bite-sized pieces.

If using, thinly slice the red onion and jalapeño, removing the seeds from the jalapeño.

Arrange all ingredients on a cutting board.

In a small bowl, whisk together lime juice, honey or maple syrup, olive oil, salt, black pepper, and crushed red pepper flakes.

In a large mixing bowl, toss together the diced pineapple, cucumber, red onion, jalapeño, and cilantro.

Drizzle the prepared dressing over the salad and gently toss to combine.

Refrigerate the salad for 15-30 minutes to allow the flavors to meld.

Before serving, give the salad a gentle stir and garnish with additional cilantro and lime juice.