Sweet And Spicy Pineapple Salsa Food

PINEAPPLE SALSA

Steps:

• In a large bowl, combine the pineapple, onion, jalapeño, cilantro, lime juice, salt and pepper.
• Taste and adjust the seasonings if desired.
• Pineapple salsa can be stored in the refrigerator for up to 1 week, covered, though the flavors and textures are best within 3-4 days.

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.

SWEET AND SPICY PINEAPPLE SALSA

Steps:

• Prep all your ingredients by dicing tomato, pineapple, and onion and chopping your fresh cilantro.
• Mix all ingredients together and squeeze fresh lime juice on top.
• Garnish with a little bit of fresh cilantro and serve at room temperature.

PINEAPPLE SALSA RECIPE

Steps:

• Add pineapple, tomatoes, cilantro, red onion, and jalapenos to a large bowl.
• Add lime juice and toss to combine. Season with salt and pepper, to taste.
• Let sit at room temperature for 30 minutes to all flavors to blend. Or chill until serving time. Serve with tortilla chips.

SWEET AND SPICY PINEAPPLE SALMON

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with foil. Spray with non-stick cooking spray.
• Lay salmon on foil and season with salt and pepper. Arrange pineapple slices around edges of salmon. Fold edges of foil up around the salmon and pineapple.
• In a small bowl, whisk together sweet chili sauce, rice vinegar, soy sauce, brown sugar and pineapple juice. Pour glaze over salmon.
• Bake for 12-15 minutes. Switch oven to broil and cook for an additional 4-5 minutes, or until edges of salmon just begin to blacken.
• Sprinkle with chopped fresh cilantro before serving, if desired.

SWEET AND SPICY PINEAPPLE SALSA

Steps:

• To make the pineapple bowl, if desired, cut the pineapple in half just above the stem so that the stem remains attached to the larger half of the pineapple.
• Cut around the edge of the pineapple, leaving about a half inch of flesh on the fruit.
• Cut down the middle of the pineapple and cut the pineapple into sections and scoop out with a spoon.
• Drain the pineapple of any extra juice. Set aside.
• Dice pineapple into small pieces for the salsa then combine in a medium bowl with sweet pepper, onion, tomatoes, cilantro, jalapenos, lime juice, salt and pepper.
• Spoon the salsa into the pineapple bowl to serve.
• Enjoy.

FRESH PINEAPPLE SALSA

Steps:

• Pineapple, tomatoes, and bell peppers should be diced in 1/4-inch pieces, and the onion and jalapeño peppers should be finely diced.
• Combine all ingredients in a large mixing bowl. Toss to combine.
• Chill, covered, up to 24 hours. Serve with Mission® Thin & Crispy Tortilla Chips or over top of grilled chicken, pork, or fish.

SWEET AND SPICY PINEAPPLE SALSA CHICKEN (SLOW COOKER)

Steps:

• Place the chicken in the slow cooker then add the rest of the ingredients. Start with 3 tablespoons hot wings sauce and add more at the end of cooking if you aren't sure how hot you want it.
• Cook on low for 6-7 hours or on high 4-6 hours. When chicken can shred easily, remove to a cutting board and shred. Mix the chicken back in the crockpot and allow to cook 30 more minutes. Taste and add additional hot wings sauce, brown sugar salt, pepper if desired.**
• Transfer chicken to a strainer and drain off any excess liquid.
• Serve chicken over rice or in tortillas, on salad, etc. with desired garnishes.

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

Steps:

• In a large bowl, combine pineapple, tomatoes, cilantro, red onion, and jalapeños. Add lime juice and toss to coat.
• Season to taste with salt, pepper, and hot pepper sauce, if using. For best results, allow flavors to blend at room temperature for at least 10 minutes or chill until serving time. Serve with tortilla chips.

SWEET AND SPICY PINEAPPLE SALSA

Steps:

• Mix all ingredients together and chill until you are ready to serve it.

SWEET & SPICY MANGO PINEAPPLE SALSA

Steps:

• Peel and cut mango into cubes, discard seed.
• Dice pineapple, saved juice.
• All other ingredients can be diced in the food processor. Careful not to over "pulse" to too fine a texture.
• Combine all ingredients and let sit for one hour or more before serving.
• Serve with tortilla chips.
• Notes:.
• Use more or less of your favorite ingredients.
• Sometimes the jalapenos are not very spicy, feel free to add hot sauce (Tobasco) to spice it up if desired.