Cucumber Pineapple Salad

My cook in Indonesia used to make a salad similar to this for lunch at least once a week. The traditional recipe calls for adding sugar in the dressing, but I always found the Indonesian pineapple was more than sweet enough. Pineapple from the US isn't as sweet, but I still don't add sugar. It's up to you.

By the way, this is spicy! The recipe is Sumatran in nature, so chilies are required!

2 cucumbers
1 cup pineapple chunks, fresh or canned
3/4 cup chopped green onions
1 bunch cilantro, stemmed and chopped coarsely
1 tsp Sriracha hot chili sauce
Juice of a lime
2 Tbs. safflower oil
salt and white pepper to taste

Peel the cucumbers, cut in half lengthwise and scoop out the seeds with a spoon. Cut them in half again, lengthwise, then dice into 1/2" pieces. Put them in a medium-sized bowl. Add to that the pineapple, green onions and cilantro. In a small container, blend the Sriracha, lime juice and oil. Pour over the salad. Season with salt and white pepper to taste. Mix well and refrigerate for an hour for flavors to meld.

Serves 4 to 6