Chop the fresh pineapple into bite-sized chunks and slice the English cucumber into even rounds or half-moons.

In a large mixing bowl, combine the chopped pineapple and cucumber, then squeeze fresh lime juice over the mixture.

Add finely minced cilantro to the bowl and mix well to create a vibrant medley.

Sprinkle with salt if desired and gently toss until well-coated in lime juice.

Let the salad marinate in the refrigerator for at least 15 minutes before serving.

Serve in individual bowls or on a large platter, and enjoy!