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.
SALMON WITH GINGER PINEAPPLE SALSA
"Here in Oregon, fresh fish is a staple in my life," says Kathleen Kelley of Days Creek. "I eat salmon at least twice a week and usually grill it, but it's just as delivious baked with this zesty ginger pineapple salsa."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving., Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 374 calories, Fat 20g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 405mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
PINEAPPLE-GINGER-HABANERO SALSA
Steps:
- Toss the ginger, green onions, lime juice, red onions, pineapple, chile and oil in large bowl. Season with salt and pepper. Serve on tortilla or plantain chips.
PANKO PORK CUTLETS WITH PINEAPPLE AND GINGER SALSA
Provided by Daisy Martinez
Categories Egg Fruit Ginger Pork Quick & Easy Low Cal Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Stir pineapple cubes, sugar, minced ginger, and 3/4 cup water in medium saucepan over medium-high heat until mixture comes to boil. Reduce heat to medium; cover and simmer until pineapple is soft, stirring often and adding more water by 1/4 cupfuls if dry, about 30 minutes. Stir in white wine vinegar. Season pineapple salsa to taste with salt and pepper.
- Meanwhile, pound pork between sheets of waxed paper to 1/2-inch thickness; sprinkle with salt and pepper. Whisk eggs in medium bowl to blend. Mix panko and ground cumin in another medium bowl. Place flour on plate. Dredge pork in flour; dip into beaten eggs, then turn in panko mixture to coat, pressing to adhere. Heat oil in heavy large skillet over medium heat. Add pork and cook until cooked through, about 5 minutes per side. Serve pork with pineapple salsa.
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
SEARED SCALLOPS WITH PINEAPPLE, GINGER AND LEMON GRASS SALSA
I'm still on my healthy eating kick to get in shape for the summer, but refuse to resign myself to just baked chicken breasts and steamed broccoli. This recipe was exactly what I needed tonight - something that involves a little bit of real cooking, fresh seafood, and a ton of flavor. I will have to keep this one in mind for the upcoming summer evenings. If scallops aren't your thing, try this recipe with jumbo prawns, calamari, or even grilled octopus!
Provided by Seattle Food Geek
Categories Seafood Shellfish Scallops
Time 45m
Yield 2
Number Of Ingredients 16
Steps:
- Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
- Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 16.7 g, Cholesterol 26.4 mg, Fat 26.5 g, Fiber 4.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 500.1 mg, Sugar 6 g
SEARED HAWAIIAN ONO WITH HONEY SOY GLAZE AND PINEAPPLE SALSA
Seared Ono with a honey soy Glaze and Pineapple Salsa- a fresh and healthy dinner recipe!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 30m
Number Of Ingredients 17
Steps:
- Make marinade for the fish. Blend soy sauce, honey, sliced ginger, garlic and olive oil in a blender until smooth. Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.
- While fish is marinating, make pineapple salsa. Cut pineapple in half, saving top half for another use. cut the bottom off, creating a stable base. With a large sharp knife, cut the skin off in vertical slices cutting downward. Cut into wedges and remove the core. Slice and dice into ½ inch cubes and place in a medium bowl. You should have about 3 cups. Toss in the rest of the ingredients. for a milder salsa, add only ½ a jalapeño. If your pineapple is ripe you will not need to add sugar. Taste and adjust.
- . Heat oil in a large heavy bottom skillet, over medium high heat. When oil is hot, place the fish in the skillet, saving the marinade. Sear the fish, on its sides, and set aside. For medium rare, a quick 2-3 minute sear on each side is all you need.
- If you like your fish cooked more, place in a warm oven until desired done-ness.
- Pour the remaining marinade into the skillet and bring to a boil for 30 seconds, until it thickens. Strain and place in a small bowl. You will have about ⅛ to ¼ cup.
- Spoon this over the fish, along with a generous amount of pineapple salsa before serving.
Nutrition Facts : Calories 297 calories
PINEAPPLE GINGER SALSA
Go ahead - toot your own horn! Even on the busiest of days, you can create a dinnertime winner with Tutti-Frutti Teriyaki Chicken. This tropical twist on traditional teriyaki flavor comes from tasty additions to the base recipe. A variety of canned ingredients, including nutritious canned mixed fruit, vitamin C-rich pineapple, coconut and chipotle peppers play a starring role in the sweet and savory add-on condiments. A selection of sauces let kids have some fun with their food by dipping their chicken into a flavor of their choosing. *This recipe is part of "1 Recipe 4 Ways". It includes the Tutti-Frutti Teriyaki Chicken recipe
Provided by cannedfood
Categories Pineapple
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine pineapple, green onion, ginger, jalapeno pepper, salt and pepper, if desired, in a bowl and serve as a table condiment with chicken.
- Nutrition Information Per Serving: Calories 360; Total fat 8g; Saturated fat 2g; Cholesterol 160mg; Sodium 480mg; Total carbohydrate 21g; Fiber 2g; Protein 49g; Vitamin A 8%DV*; Vitamin C 28%DV; Calcium 6%DV; Iron 15%DV.
- *Daily Value.
Nutrition Facts : Calories 353.9, Fat 11.8, SaturatedFat 3.1, Cholesterol 128.2, Sodium 839.8, Carbohydrate 16.9, Fiber 1.9, Sugar 14.5, Protein 43.6
PINEAPPLE-HABANERO SALSA
Provided by Jeffrey Saad
Time 15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Add the pineapple, cilantro, habanero, onion, lime juice, 1/2 teaspoon salt and 1/2 cup water to a blender and puree until smooth.
GRILLED PINEAPPLE GINGER SALSA
Make and share this Grilled Pineapple Ginger Salsa recipe from Food.com.
Provided by Philreb Wright
Categories Sauces
Time 35m
Yield 3-4 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the pineapple and cut it into 1/2-inch slices. Remove the core.
- Grill the bell pepper (3-5 minutes per side; 12-20 minutes total), scallions (3-4 minutes per side; 6-8 minutes total), poblanos (3-5 minutes per side; 6-10 minutes total), and pineapple (3-6 minutes per side; 6-12 minutes total).
- Transfer scallions, poblanos and pineapple to a cutting board and let cool. Place grilled bell pepper in a bowl and cover with plastic wrap until cool to room temperature. Scrape any really burt parts off, but don't worry about getting it all. Core and seed the bell pepper. Cut everthing into 1-inch pieces.
- Place bell pepper, scallions, poblanos, and pineapple in a food processor and add ginger and mint. Pulse to coarsely chop, do not puree. Add lime juce and brown sugar and pulse briefly to mix. Taste for seasoning and add more lime juice and/or brown sugar as desired.
Nutrition Facts : Calories 80.6, Fat 0.7, SaturatedFat 0.1, Sodium 10.6, Carbohydrate 19.4, Fiber 3.8, Sugar 11.2, Protein 2
PINEAPPLE GINGER SALSA RECIPE
Provided by CannedFoodFan
Number Of Ingredients 6
Steps:
- Preparation Time: 5 minutes Preparation: Combine pineapple, green onion, ginger, jalapeno pepper, salt and pepper, if desired, in a bowl and serve as a table condiment with chicken. Nutrition Information Per Serving: Calories 360; Total fat 8g; Saturated fat 2g; Cholesterol 160mg; Sodium 480mg; Total carbohydrate 21g; Fiber 2g; Protein 49g; Vitamin A 8%DV*; Vitamin C 28%DV; Calcium 6%DV; Iron 15%DV *Daily Value
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