Spicy Grilled Pineapple Salsa With Ginger And Jalapenos Food

GRILLED PINEAPPLE SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
• Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
• Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA

Steps:

• Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
• Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
• Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
• Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.

SPICY GRILLED PINEAPPLE SALSA RECIPE

Steps:

• To begin making the Spicy Grilled Pineapple Salsa Recipe, start by prepping all the ingredients and fine chopping the elements.
• Heat oil in a grill pan over medium heat; place the sliced pineapple and sprinkle with salt. Cover the pan and cook the pineapple until it's soft and has lightly grilled texture. Keep turning it around until golden brown on both sides.
• Once done, allow it to cool and finely chop the pineapple.
• In a large mixing bowl, combine the grilled pineapple, onions, jalapenos, bell peppers, coriander leaves and mint leaves. Give it a good mix.
• Finally toss in the salt, lemon juice and smoked paprika to make the Grilled Pineapple Salsa.
• Refrigerate the Grilled Pineapple Salsa for at least 2 hours and serve chilled
• Serve Spicy Grilled Pineapple Salsa along Baked Corn & Flour Tortilla Chips Flavored With Paprika as an appetizer along with a meal of Mexican Vegetarian Bean & Cheese Enchiladas Recipe and Fig Tiramisu With Gingerbread Dust Recipe for dessert.

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.

SPICY JALAPEñO-PINEAPPLE SALSA

Steps:

• Heat greased grill to medium heat.
• Grill pineapple and peppers 7 to 8 min. or until pineapple is lightly browned and peppers are charred on all sides, turning occasionally.
• Place peppers in bowl; cover with plastic wrap. Let stand 20 min.
• Remove and discard charred skins from peppers. Cut peppers in half; remove and discard seeds. Cut peels and cores from pineapple slices; discard. Finely chop peppers and pineapple; place in medium bowl.
• Add dressing and cilantro to pepper mixture; mix well.

SPICY GRILLED PINEAPPLE SALSA WITH GINGER AND JALAPENOS

Steps:

• Stir all ingredients together.
• chill to blend flavors and serve.

SPICY PINEAPPLE SALSA

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and chop., In a stockpot, combine remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 15-20 minutes or to desired thickness., Carefully ladle hot mixture into seven hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

PINEAPPLE SALSA CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
• Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
• Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
• Top chicken with salsa mixture and serve.

SWEET & SPICY PINEAPPLE SALSA

Steps:

• Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pineapple, covered, over medium heat for 3 to 5 minutes on each side or until golden brown. Grill jalapenos until tender, turning occasionally., Let pineapple and peppers cool slightly; finely chop and transfer to a large bowl. Add the remaining ingredients. Chill at least 2 hours. Before serving, allow salsa to come to room temperature.