2 TB rice wine vinegar
1 TB fresh lime juice
1/4 tsp chili oil
1/2 tsp salt
1 1/2 c diced fresh pineapple
1 c diced seeded Persian cucumber
1/2 c diced red onion
1/4 c chopped fresh cilantro
In a large bowl, whisk together the honey, rice wine vinegar, lime juice, chili oil, and salt.
Add in the pineapple, cucumber, onion, and cilantro; toss to combine.
Cover and refrigerate for 20 minutes.
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