Pineapple Cucumber Salad

Name: Pineapple Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 3 cups cucumber, peeled and thinly sliced (English or Persian cucumbers work best for tenderness.); 2 cups fresh pineapple, diced (Can also use canned pineapple in its own juice, drained.); 1 small red onion, very thinly sliced (For a mild, tangy crunch.); 1 jalapeno, seeds removed and finely chopped (Optional, for a gentle kick.); 1/4 cup fresh cilantro leaves, chopped (Bright, herbaceous lift.); 2 tablespoons fresh lime juice (Citrusy brightness ties the salad together.); 1 tablespoon rice vinegar (Adds gentle acidity.); 1 tablespoon honey or maple syrup (Balances the tartness; use less if pineapple is extra ripe.); 2 tablespoons olive oil (Provides silky sheen and mouthfeel.); Salt and freshly ground black pepper to taste; 1/4 cup toasted pumpkin seeds or chopped macadamia nuts (Optional, for crunch and nuttiness.)