Pineapple Mango Cucumber Salsa Food

THE BEST EVER PINEAPPLE MANGO SALSA

The Best Ever Pineapple Mango Salsa image

This Pineapple Mango Salsa is fresh and sweet with a touch of heat! With pineapple, mangoes, red pepper, red onion, jalapeno and fresh squeezed lemon and lime juice it is the perfect salsa!

Provided by Beth, The Butcher's Wife

Number Of Ingredients 8

Ingredients

2 cups pineapple, diced small
1 1/2 cups mangoes, diced small
1 red pepper, diced small (about 3/4 cup)
1 small-medium red onion, diced small (about 3/4-1 cup)
1 medium jalapeno, diced very small (about 3 tbsp)
1 tsp kosher salt (or more to taste)
juice from 1 lime, squeezed fresh (or more to taste)
juice from 1 lemon, squeezed fresh (or more to taste)

Steps:

Dice/Chop all the ingredients, then add to a bowl and mix well. Add your fresh squeezed lime juice, lemon juice, and kosher salt and mix well.
Serve with tortilla chips or with any Mexican dish.
This salsa can be stored in the fridge for up to 4 days.

PINEAPPLE-CUCUMBER SALSA

Pineapple-Cucumber Salsa image

Provided by Katie Lee Biegel

Categories appetizer

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 1/2 cups diced pineapple (from 1/2 medium pineapple)
1/2 English cucumber, seeds removed, finely diced
1/2 red onion, finely diced
1/2 jalapeno pepper, minced (remove ribs and seeds for a milder salsa)
1/2 small bunch fresh cilantro, chopped
Juice of 1/2 lime
Kosher salt and freshly ground pepper
Tortilla chips, for serving

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 CUCUMBER SALSA

Pineapple Cucumber Salsa image

It's hard to beat the sweet, tangy taste of fresh salsa on a hot summer day. This makes a great topping for grilled fish or chicken. If serving with chips, be sure you have enough-it'll go fast. Teri Rasey - Cadillac, Michigan

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 10

Ingredients

1-1/2 cups finely chopped fresh pineapple
1 cup finely chopped seedless cucumber
1/4 cup lime juice
1/4 cup finely chopped red onion
2 tablespoons minced fresh cilantro
4-1/2 teaspoons chopped seeded jalapeno pepper
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

In a large bowl, combine all ingredients. Cover and refrigerate until serving.

Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 0 protein.

MANGO PINEAPPLE SALSA

Mango Pineapple Salsa image

This is a great beach or pool appetizer. Ready in minutes and keeps for a few days in the fridge.

Provided by hynesey

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

1 fresh pineapple, diced
2 cups diced fresh mango
½ cup minced red onion
1 jalapeno pepper, seeded and minced
3 tablespoons lime juice
3 tablespoons chopped fresh cilantro
salt to taste

Steps:

Stir pineapple, mango, onion, jalapeno, lime juice, and cilantro together in a bowl; season with salt. Let salsa sit until flavors blend, at least 30 minutes.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 41.3 g, Fat 0.5 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.8 mg, Sugar 31.3 g

PINEAPPLE, PAPAYA & MANGO SALSA

Pineapple, Papaya & Mango Salsa image

Obviously sweet because of the fruit but a slight hint of heat because of the pepper. We love this on grilled ahi, steamed uhu or aweoweo. I worked out this recipe after several failed attempts. We are blessed to live in Hawaii where fresh-off-the-tree fruit and great pineapples are easy to find, but try it anyway. As a variation, skip the pineapple and use chopped, seeded cucumber. Enjoy!

Provided by KauaiCarolAnn

Categories Mango

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 11

Ingredients

1 1/2 cups pineapple, ripe, small dice
1 1/2 cups papayas, ripe, small dice (fresh from tree in HI)
1 1/2 cups mangoes, ripe, small dice (fresh from tree in HI)
1 teaspoon gingerroot, crushed (the prepared kind from jar works)
1/4 teaspoon garlic, crushed (the prepared kind from jar works)
2 tablespoons red onions, very fine chop
6 tablespoons fresh cilantro, well chopped, stay away from the stems
5 dashes Tabasco jalapeno sauce
1 tablespoon lime juice, fresh squeezed
1 ounce jalapeno juice (liquid from jarred jalapenos)
6 slices jalapenos, very fine chop (from above jar, SLICES, not whole!)

Steps:

All the work is in dicing the fruit.
One whole pineapple is around 2 1/2 cups, 2 medium papaya and 2 medium mangoes are around 2 cups per each fruit to give you a hint about how much to get.
Combine everything and stir very, very gently.
Chill for at least 6 hours.
Keeps in fridge for 4-5 days.

MANGO PINEAPPLE SALSA

Mango Pineapple Salsa image

This fruit salsa served with tortilla chips is great for summer barbecues. It can also be served alongside fish and chicken entrees. -Mary Gloede, Lakewood, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 2-2/3 cups.

Number Of Ingredients 10

Ingredients

1 cup chopped peeled mango
1 cup pineapple tidbits
1/2 cup diced sweet red pepper
1 plum tomato, seeded and chopped
3 tablespoons minced fresh cilantro
2 green onions, sliced
2 tablespoons lime juice
1 tablespoon lemon juice
1 jalapeno pepper, finely chopped
Tortilla chips

Steps:

In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

PINEAPPLE MANGO CHUTNEY

Pineapple Mango Chutney image

This sweet and spicy chutney is great over scallops or chicken.

Provided by Yorkville_Mom

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup diced pineapple
½ cup diced mango
½ cup peeled, diced cucumber
⅓ cup diced red bell pepper
2 limes, juiced
3 tablespoons minced green onion
1 jalapeno pepper, seeded and minced
1 teaspoon minced fresh mint
salt to taste

Steps:

Mix pineapple, mango, cucumber, red bell pepper, lime juice, green onion, jalapeno pepper, mint, and salt in a bowl. Chill in refrigerator for about 1 hour before serving.

Nutrition Facts : Calories 42.1 calories, Carbohydrate 11.5 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.8 g, Sodium 2.9 mg, Sugar 6.4 g

MANGO PINEAPPLE SHRIMP SALAD

Mango Pineapple Shrimp Salad image

With tropical fruit, avocado, red onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will become a new FAVORITE!! Healthy and light with an assortment of wonderful flavors in every bite!!

Provided by Averie Sunshine

Categories Sides, Salads & Vegetables

Time 17m

Number Of Ingredients 11

Ingredients

1 pound U20 fresh shrimp, or your favorite sized shrimp, cleaned with shells removed and de-veined (previously cooked frozen shrimp that you thaw may be substituted)
1 1/2 cups small-diced fresh mango (frozen may be substituted that you thaw and drain well)
1 1/2 cups small-disced fresh pineapple (frozen may be substituted that you thaw and drain well)
1/4 cup red onion, diced small, or to taste
1 serrano chile or jalapeno pepper, seeded and diced very small (serrano is much hotter than jalapeno)
1 ripe Hass avocado, diced into small pieces
1/3 cup fresh cilantro, finely minced, or to taste
1+ teaspoon cumin, or to taste (I used 2 teaspoons)
3 to 4 tablespoons lime juice
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste

Steps:

Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.

Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 217 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 674 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat