Begin by thinly slicing the English cucumber. Sprinkle salt over the cucumber and gently toss to coat. Allow to rest for 5-10 minutes to draw out moisture, then rinse well and squeeze out excess water.

In a large mixing bowl, combine the prepared pineapple chunks, salted cucumber, thinly sliced shallot, and finely chopped fresh red chili. If using dried shrimp, chop into small pieces. Drizzle in fish sauce and lime juice, then sprinkle with brown sugar. Toss everything together.

Fold in freshly chopped cilantro and mint, if using. Give the salad another gentle toss to incorporate the herbs evenly.

Chill salad in the refrigerator for up to 1 hour before serving, or serve immediately in a large bowl or individual cups.