Preparation

• Using a mortar and pestle, or the blade and side of a chef’s knife, mash half of the cilantro, the onion, chile, and 1/2 tsp. kosher salt to a paste. Leave the paste in the mortar, if large, or transfer it to a serving bowl. Stir in the cucumber.
• Halve and remove the pits of the avocados. Use a paring knife to score the flesh in a 1/2-inch crosshatch pattern, being careful not to cut through the skin. Use a spoon to scoop the avocado into the bowl. Gently stir in the avocado, without mashing, along with the pineapple, the remaining cilantro, and lime juice. Serve immediately.