Slice the top and bottom off of the pineapple; stand the pineapple on a cutting board, and slice off the peel with a sharp knife.
Next, lay the pineapple on its side and cut out the eyes. Cut the pineapple in half the long way, cut each half in half again, and cut out core. Cut each quarter into bite-size pieces and drop them into a wide salad bowl.
Cut off the ends of the cucumbers and discard. Slice the cucumbers into 1/4 inch thick rounds and add to the pineapple.
Slice the onion into thin half moons and add to salad.Add mint, drizzle with olive oil, and season with salt and pepper to taste. Toss.
Serve right away or cover and refrigerate for a few hours.