How To Make Pineapple Salsa Food
PINEAPPLE SALSA
This mouthwatering salsa features fresh pineapple and a handful of seasonings. Serve it with tortilla chips or atop grilled chicken or fish for a jazzed-up meal.-Suzi LaPar, Wahiawa, Hawaii
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 29 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.
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
PARTY PINEAPPLE SALSA
This gorgeous salsa has no tomato, so it keeps well at least overnight. It's just the ticket to add glamour to grilled pork, fish or chicken burgers. From Chatelaine trusty triple tested recipes. Cooking time is refrigeration time.
Provided by Cathy17
Categories Sauces
Time 2h10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Chop pineapple into small pieces to measure a total of 2 cups.
- Core and seed pepper, then chop into pieces the same size as pineapple.
- Finely chop onion and coriander/cilantro.
- Place all in a bowl.
- Stir in lime juice, oil and salt.
- Serve right away or refrigerate.
- Delicious with burgers, chicken, steaks or pork.
Nutrition Facts : Calories 85.5, Fat 3.2, SaturatedFat 0.5, Sodium 391.2, Carbohydrate 15.1, Fiber 2.3, Sugar 9.9, Protein 1.1
PINEAPPLE SALSA
This easy Pineapple Salsa recipe is beautifully colorful, sweet, and versatile! I use it as a side dish, an appetizer, or a topping on tacos, chicken, pork, or even steak. Plus it's great for canning so you can enjoy it year-round!
Provided by Jillian - a Food, Folks and Fun original!
Categories Appetizer Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- n a large bowl add the pineapple, bell pepper, scallions, cilantro, and jalapeño and toss until combined.
- In a small bowl whisk together the lime juice, ginger, brown sugar, and salt and pepper until the sugar is dissolved. Stir this into the pineapple mixture until well coated. Chill for at least 30 minutes. Give the salsa a quick stir and then serve.
Nutrition Facts : Calories 45 kcal, Carbohydrate 11 g, Protein 0.6 g, Sodium 148 mg, Fiber 1.3 g, Sugar 8 g, ServingSize 1 serving
PINEAPPLE SALSA
This sweet and fresh pineapple salsa is so easy to make! Pair it with tortilla chips for a flavorful appetizer or use as a topping for tacos, grilled chicken or fish.
Provided by Brittany Mullins
Categories Side
Time 15m
Number Of Ingredients 8
Steps:
- Add pineapple, onion, bell pepper, jalapeño pepper, garlic and cilantro in a small bowl.
- Toss with lime juice. Taste and add more lime juice if needed. Cover and place in the fridge for 1-2 hours to let the flavors marinate before serving.
- Serve with tortilla chips as an appetizer or as a topping for fish.
Nutrition Facts : ServingSize 1 /8 of recipe, Calories 15 kcal, Sugar 2 g, Carbohydrate 4 g, Fiber 1 g
PINEAPPLE JALAPEñO SALSA
Fresh Pineapple Jalapeño Salsa is a 10 minute, sweet and spicy summer cookout favorite! Serve it with chips or spoon it over chicken, fish, salad or tacos.
Provided by Olena Osipov
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- To dice pineapple, using a sharp chef's knife, cut off both ends, stand it upright and remove skin going 1/2 inch deep. Slice in half lengthwise and using a paring knife, remove middle core. Slice into 1 inch thick plates lengthwise and then dice.
- In a large bowl, add diced pineapple, jalapeno, cilantro, red onion, lime juice, chili powder, salt and pepper. Stir, cover and refrigerate for about 15 minutes.
- Serve with tortilla chips. Or pile up on top of grilled chicken, fish, salmon, pork or tacos.
Nutrition Facts : ServingSize 1 cup, Calories 41 kcal, Sugar 7 g, Sodium 152 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 11 g, Fiber 2 g, Protein 1 g
EASY PINEAPPLE SALSA
Make this fresh and Easy Pineapple Salsa recipe that is Mediterranean diet, vegan, and vegetarian for your next gathering or snack.
Categories Appetizers and Sides
Time 15m
Number Of Ingredients 7
Steps:
- Prepare your pineapple as indicated above (remove the skin and chop into bite sized pieces).
- Also prepare the other ingredients as indicated above (dicing and chopping).
- In a large bowl (I like a large bowl with a lid), toss together the pineapple, onion, and peppers in the lime juice.
- Add any desired seasonings and the cilantro.
- Cover the bowl and refrigerate for at least an hour before serving.
Nutrition Facts : ServingSize 1 g, Calories 95 kcal, Carbohydrate 24 g, Protein 3 g, Fat 1 g, Sodium 7 mg, Fiber 6 g, Sugar 8 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
5 MINUTE PINEAPPLE SALSA
This Pineapple Salsa is the perfect topping for fish tacos, pork chops, grilled chicken, or as a dip for tortilla chips! It takes five minutes to whip up in your food processor.
Provided by Elizabeth Lindemann
Categories Dips
Time 5m
Number Of Ingredients 10
Steps:
- Add all ingredients to a food processor.
- Pulse about 10-15 times, or until the salsa is the desired consistency. Try not to get it too thin, or too chunky.
- Serve pineapple salsa with tortilla chips, grilled chicken, on fish tacos, with pork chops... etc.!
Nutrition Facts : ServingSize 0.25 cup, Calories 28 kcal, Carbohydrate 7 g, Sodium 153 mg, Fiber 1 g, Sugar 4 g
HOW TO MAKE PINEAPPLE SALSA
Have you ever wondered how to make pineapple salsa? Not only is it easy to make, but it is also colorful and delicious! This gluten free pineapple salsa is a...
Provided by Kimberly Snyder
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- drained crushed pineapple
- after draining the crushed pineapple, measure out 1 cup.
- cut the onion in half, chop one of the halves and refrigerate the other half to use at a later time.
- chop the fresh cilantro and the parsley
- dice the jalapeno pepper into small pieces if you are planning on using it.
- Combine all the ingredients in a bowl
- add the lime juice and the honey and mix well, refrigerate for at least 30 minutes
- place the salsa in a serving bowl
PINEAPPLE MANGO SALSA
Provided by Food Network
Categories condiment
Time 20m
Yield 10 to 12 servings (about 1 quart)
Number Of Ingredients 10
Steps:
- Gently mix the mango, pineapple, bell pepper, cilantro, lime juice, jalapeno, cayenne, cumin and salt in a medium to large mixing bowl.
FRESH PINEAPPLE SALSA
Fresh pineapple salsa that is perfect with fish or chicken! You can also try substituting papaya or mango for the pineapple.
Provided by OFACTO
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Combine pineapple, red onion, bell pepper, jalapeno pepper, cilantro, lime juice, garlic, sugar, and salt. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld.
Nutrition Facts : Calories 22.1 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 195 mg, Sugar 3.7 g
PINEAPPLE SALSA
A fruit and vegetable salsa! Serve over chicken, fish, or pork, or as a side dish.
Provided by SVPORTER
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 19.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 226.8 mg, Sugar 4.8 g
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CHARRED PINEAPPLE SALSA. 1 small fresh pineapple 2 fresh chillies, mixed colours if possible ½ a bunch of fresh mint 1 small red onion 2 limes extra virgin olive oil. Trim away the pineapple peel, then cut out any …
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Author Food Network KitchenSteps 3Difficulty Easy
- Add the coriander and cumin to a small skillet and heat over medium heat. Swirl until the seeds are golden and slightly fragrant, about 3 minutes. Let cool slightly, and finely grind in a spice grinder.
- Combine the spices with the cilantro, rum, jalapeno, onions, red pepper, pineapple, lime juice and zest in a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
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- Peel and dice the pineapple. You can either remove the core, or choose to keep it. When the pineapple is really ripe, and you're dicing the pineapple small, the core becomes quite tender to eat and doesn't need to be removed.
- Dice the vegetables small (bell pepper, red onion, jalapeño) and cilantro. Combine everything in a large bowl, season with salt, and squeeze fresh lime juice.
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- Cut a fresh pineapple in half lengthwise. Scoop out the pineapple filling, discarding the hard and bitter center portion. Save the hollowed out pineapple to use as a serving bowl for your fresh pineapple salsa.
- To the fresh diced pineapple, add finely diced red onion, green pepper, jalapenos, and roma tomatoes. Be sure to chop everything small so you can scoop this salsa on a chip.
- Add salt, pepper, lime juice, and cilantro. Mix everything and refrigerate in a covered bowl until ready to serve.
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- Pineapples: Peel and cut the pineapple into chunks. You’ll only use 1 lb. for this recipe. Save the rest in the refrigerator for another use.
- Add all of the ingredients to the blender and blend for 15 seconds, or until the ingredients are combined. Your salsa will have a nice, yellow color.
- Once the flavors have had a chance to meld, serve your pineapple salsa at room temperature. If you serve it cold, it will taste flat.
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- Lay the pineapple on its side and use a large, sharp knife to cut the top and the bottom off. Make a cut about 1/2 an inch or a little less off away from the the top and the bottom.
- Dice onion, bell pepper, and jalapeno and decide if you want to discard jalapeno seeds of keep them. Jalapeno seeds hold most of the spice of the chili pepper, so keeping them will make salsa much spicier.
- Store pineapple salsa in an air-tight food storage container, in the refrigerator. Properly stored, this salsa should be good for up to 4 days.
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- Serve immediately with tacos, burritos or even with tortilla chips. You can also eat it with crudités, bread or use it as a salad dressing or side dish.
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- Oil grill gates and grill for 5-7 minutes on each side, 10-15 minutes total or until pineapple is fork-tender and charred
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- Pulse until almost smooth. Pour the pineapple into a large bowl and stir in the chile peppers, cilantro, red onion, lime juice and salt.
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- With a sharp, heavy knife, cut the top and bottom off of the pineapple. Set it on its bottom end and cut in half vertically top to bottom. Use half for the salsa and save the other half for another use. Cut the half into long quarter wedges. Lay a wedge flat on its side and trim off the tough center core. Next, lay the wedge rind side down and run a thin knife close to the rind cutting away the flesh. Cut the long strips again into several long thin slices and dice small. Place in a bowl. See photos in post for visual help.
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- Finely dice your ingredients – make sure to de-stem the cilantro and Jalapeño, removing the seeds.
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- Prep the fruit. Remove the top and bottom of the pineapple. Slice in half and remove the core. Dice into 1/4" pieces. Slice the mango from the core and remove the skin. Dice into 1/4" pieces.
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