Pineapple Pico De Gallo Food

PINEAPPLE PICO DE GALLO

Steps:

• Combine all ingredients in a large bowl. Toss to combine.
• Serve on top of chicken, tacos or eat it as a dip!

PINEAPPLE PICO DE GALLO

Steps:

• Dice all ingredients into very small pieces.
• Simply mix together the tomatoes, onion, jalapenos and the salt.
• Stir in the lime juice, mixing well.
• Stir in the diced pineapples.
• Mix in the diced cilantro and blend well with other ingredients.
• Store in airtight container and consume within a day or two. It tastes best fresh!

PICO DE GALLO

Steps:

• In a bowl, combine the tomatoes, onion, chile, and cilantro. Mix well to incorporate the ingredients evenly. Add the lime juice and season, to taste, with salt and pepper. Serve with tortilla chips.

PINEAPPLE MANGO SALSA

Steps:

• Combine diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in lime juice and add salt and sugar if needed. Stir to combine. Serve within an hour with tortilla chips or on top of chicken or fish.

JICAMA, CUCUMBER, AND PINEAPPLE SALAD (PICO DE GALLO)

Steps:

• Cut jicama, cucumber, and pineapple into sticks or slices about 2 inches long and 1/2 inch thick. Arrange on a platter. Squeeze lime over vegetables and fruit.
• In a small bowl, mix cayenne, paprika (or ground dried ancho chile), and salt. Sprinkle half the mixture over vegetables and fruit. Offer lime wedges and remaining chile salt to add to taste.

SALSA CHICKEN WRAP WITH PINEAPPLE PICO DE GALLO

Steps:

• Combine first 5 ingredients.
• Toss chicken with dressing. Mix cream cheese spread and salsa until blended; spread onto tortillas. Top with lettuce, tomatoes, chicken mixture and half the pineapple mixture; roll up, tucking in both sides of each tortilla as it is rolled. Secure with toothpicks; cut in half.
• Serve with remaining pineapple mixture.

CHICKEN TACOS WITH PINEAPPLE PICO DE GALLO

Steps:

• For pico de gallo, in a small bowl, combine the pineapple, mango, cilantro, onion, lime juice, and 1/4 teaspoon salt, and set aside.
• In a large nonstick skillet, coated with cooking spray, cook and stir the chicken, cumin, seasoning blend, and the remaining salt, until heated through.
• Spoon 1/4 cup onto each tortilla, and fold in sides.
• Serve with pico de gallo.

PINEAPPLE PICO DE GALLO

Steps:

• Juice the lime into a medium sized bowl. Make sure that no seeds escaped into the bowl.
• Finely chop a half cup of red onion, and mince 4 cloves of garlic into the bowl.
• Slice off the top of the jalapenos, then cut in half lengthwise. Use a teaspoon to scrape out the ribs and seeds, then finely chop the peppers, and add to the bowl.
• Chop the pineapple into roughly quarter inch or less chunks, and add it to the bowl.
• Chop 1 cup of tomatoes into roughly quarter inch or less chunks, and add to the bowl.
• Lastly, finely chop the cilantro, and it along with salt and pepper to the bowl. Stir all ingredients together until fully mixed.
• Let sit at least 15 minutes before serving. It's even better the next day, so I usually try to make pico de gallo the day before I'm going to use it.
• Store in an airtight container in the refrigerator for up to 4 days.