FRESH PINEAPPLE SALSA
This fresh pineapple salsa recipe will be a big hit at your next party! It's a little sweet, a little spicy, and 100% delicious. It's easy to make, too. Recipe yields 3 1/2 cups; double it if you're serving a crowd (1 extra-large pineapple should be just right).
Provided by Cookie and Kate
Categories Salsa
Time 20m
Number Of Ingredients 7
Steps:
- In a medium serving bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine.
- Season to taste with additional lime juice (for zing) and/or salt (for more overall flavor) if it doesn't taste amazing just yet.
- For best flavor, let the pico de gallo rest for 10 minutes or longer before serving. It's best served fresh but keeps well, chilled, for up to 4 days.
Nutrition Facts : ServingSize 1/2 cup, Calories 48 calories, Sugar 8.4 g, Sodium 82.3 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 1.6 g, Protein 0.7 g, Cholesterol 0 mg
PINEAPPLE-CUCUMBER SALSA
Steps:
- Combine the pineapple, cucumber, red onion, jalapeno, cilantro and lime juice in a large bowl. Season with salt and pepper to taste.
- Serve the salsa with tortilla chips.
PINEAPPLE SALSA
Steps:
- Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 1 cup diced pineapple, 4 tablespoons chopped cilantro, 1/4 teaspoon each ground cumin and ground allspice, a pinch of sugar and salt to taste.
CREAMY PINEAPPLE-CITRUS SALSA
Here's sweet, creamy and citrusy-all in one salsa! Credit for the adjectives goes to the fresh pineapple, creamy dressing and zest of a single lime.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Mash pineapple with dressing in medium bowl to desired consistency. (A few chunks can remain.)
- Stir in remaining ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 20, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THE BEST PINEAPPLE SALSA RECIPE
Steps:
- Put pineapple, red pepper, onion, cilantro, Serrano pepper, lemon juice, apple cider vinegar, garlic, and salt in a food processor. Pulse until chopped.
- Drain the salsa with sieve and save the juice if making cream sauce.
- Use in tacos, as a dip, in wraps, over nachos or simply devour with a spoon!
Nutrition Facts : Calories 65 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 524 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
CITRUS GRILLED HALIBUT WITH CUCUMBER PINEAPPLE SALSA IN A WHOLE-WHEAT PITA POCKET
Steps:
- Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
- Heat the grill to medium.
- Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
- Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
- Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
- Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
- Heat the grill to medium.
- Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
- Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
- Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
- Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
- Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
- Combine all ingredients in a medium bowl and whisk to combine.
- Combine all ingredients in a medium bowl and whisk to combine.
- In a medium bowl add all the ingredients and combine well.
- In a medium bowl add all the ingredients and combine well.
Nutrition Facts : Calories 444 calorie, Fat 24 grams, SaturatedFat 3.5 grams, Cholesterol 56 milligrams, Sodium 2137 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams
PINEAPPLE SALSA & CREAM CHEESE DIP
This is a super easy two ingredient recipe with a creamy texture and a sweet-salsa taste. The combination of tastes from the two ingredients is wonderful. Yields about 2 small bowls(cereal sized) or one large bowl of Dip
Provided by Kitchen Wytch
Categories Sauces
Time 15m
Yield 32 oz
Number Of Ingredients 2
Steps:
- Soften cream cheese. A good way to soften the cream cheese is to take it out of its wrapper, and microwave 30-40 seconds or until it's soft.
- In a large bowl, add the entire jar of salsa, and then add all the softened cream cheese.
- Stir very well with a whisk until the salsa and cream cheese are fully blended. Make sure you have stirred away all the big chunks of cream cheese, and the dip is smooth and creamy.
- Cover and place in fridge for at least 30 minutes. (You CAN eat it right away, but chilling it for a while blends the flavors, and sets the dip).
Nutrition Facts : Calories 49.5, Fat 4.9, SaturatedFat 3.1, Cholesterol 15.6, Sodium 42, Carbohydrate 0.4, Protein 1.1
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