PINEAPPLE SALSA RECIPE BY TASTY
Here's what you need: pineapple, roma tomato, orange bell pepper, white onion, fresh cilantro, lime juice, salt, pepper
Provided by Mercedes Sandoval
Categories Snacks
Yield 2 servings
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a large bowl.
- Serve with chips or as a topping on your favorite meal.
- Enjoy!
Nutrition Facts : Calories 87 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams
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
FISH TACOS WITH PINEAPPLE SALSA
These Fish Tacos with Pineapple Salsa have a deliciously crispy crumb on the outside and big chunks of white fish on the inside. A little bit spicy from the combination of different herbs used to coat the fish, a little bit tangy from the pineapple, chilli, tomato and lime, and a whole lot of summer together in a lightly grilled soft mini taco.
Provided by Kim
Categories Dinner
Time 30m
Number Of Ingredients 26
Steps:
- Can be pre made several hours ahead. Add all ingredients to a large mixing bowl and stir to combine. Cover with a lid or plastic wrap until ready to serve. Make sure to add salt and pepper to taste.
- Prepare 3 bowls. Add the plain flour to the first bowl. To the second bowl, add the egg and milk and whish until combined. To the third bowl add all the spices and panko breadcrumbs.
- Making sure your fish pieces are no more than 2cm wide in strips, take one piece at a time and dip in flour, shaking off excess. Next dip in the egg wash. Finally press firmly into the crumb mixture, turning and pressing firmly a few times to coat thoroughly. Place crumbed pieces onto a clean plate. Repeat process until all the fish has been crumbed.
- Cooking the fish: Heat a large pan with the olive oil on medium to high heat. Place the fish pieces into the pan for 3 to 4 minutes each side, or until golden brown.
- Once cooked, remove from heat and remove fish from pan. Optional - drain on kitchen paper/paper towel.
- In a small mixing bowl, place the mayonnaise and sirracha. Mix with a spoon until all combined.
- Heat a griddle pan on high and place one tortilla at a time for 30 to 40 seconds each side until the char marks appear and the tortilla is warm. Repeat for remaining tortillas.
- Grab a tortilla in one hand. Add some shredded cabbage and/or carrot. Add sauce. Add pineapple salsa. Add the fish. A little more salsa. Optional more sauce on top if you like.
Nutrition Facts : Calories 518 kcal, Carbohydrate 64 g, Protein 34 g, Fat 13 g, SaturatedFat 3 g, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
ROASTED PINEAPPLE AND PEPPER SALSA
Provided by Guy Fieri
Categories appetizer
Time 1h12m
Yield about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Heat grill or grill pan to high.
- Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
- In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.
PERCH FAJITAS WITH PINEAPPLE SALSA
Make and share this Perch Fajitas With Pineapple Salsa recipe from Food.com.
Provided by Sharon123
Categories Perch
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine lemon pepper, cumin, salt, and 4 tbls. lime juice in a resealable plastic bag; add fish. Seal and shake; chill 20 minutes.
- Combine pineapple, bell peppers, jalapeno, cilantro, and remaining lime juice in a medium bowl; set aside.
- Grill fish, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium heat 4 to 6 minutes on each side or until fish flakes with a fork. You may broil if you wish instead of grilling. If using vegetarian scallops, heat under broiler, turning once or twice).
- Arrange fish and pineapple mixture evenly down center of warm tortillas; fold. Serve and enjoy!
Nutrition Facts : Calories 407.4, Fat 7.2, SaturatedFat 1.7, Cholesterol 153, Sodium 698, Carbohydrate 45, Fiber 3.4, Sugar 6.5, Protein 39.4
SEARED PINEAPPLE SALSA
Steps:
- Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat. Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned. Flip and add the remaining coconut oil if the skillet looks dry. Cook on the other side until darkly seared, 5 to 10 minutes. Add the tequila and cook an additional minute to deglaze the skillet. Remove the pineapple to a cutting board and let cool before cutting into small dice.
- Add the pineapple and any remaining tequila liquid to a bowl. Add the cilantro, onion, lime juice and jalapeno. Toss to combine, taste and adjust the seasoning with salt and pepper. Sprinkle the top with the toasted coconut and serve with tortilla chips.
FISH TACOS WITH PINEAPPLE SALSA
A fresh salsa of pineapple, red pepper, and ginger give these tacos a welcome kick, while grilled fish adds lightness to this taco dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Slice tops and bottoms off oranges, and discard. Using a paring knife, remove peel, pith, and outer membranes from oranges. Remove sections by cutting away from membranes, collecting sections and juice in a medium bowl. Squeeze any remaining juice from membranes before discarding.
- Cut orange sections into 1/2-inch pieces, and add pineapple, red pepper, ginger, honey, 1/2 teaspoon salt, and crushed red-pepper flakes; toss to combine. Set aside.
- Heat grill until very hot. Coat the fish with oil and cilantro; let rest about 10 minutes. Sprinkle with remaining 1/2 teaspoon salt and black pepper; place on grill. Cover, and cook several minutes until browned. Turn over, and continue cooking until fish is flaky and opaque throughout. Cut into pieces.
- Place the tortillas on the grill just long enough to soften and brown slightly. Remove from heat, and fill with arugula, grouper, and pineapple salsa. Garnish with wedges of avocado, if desired, and lime wedges; serve immediately.
Nutrition Facts : Calories 415 g, Cholesterol 43 g, Fat 13 g, Fiber 5 g, Protein 28 g, Sodium 761 g
PINEAPPLE CHICKEN FAJITAS
Suggested romance: Serve with sour cream, shredded cheddar cheese, salsa and toasted almonds. Honey and pineapple add a sweet twist to these fajitas that my family loves. I like to serve them with coleslaw and baked or fried potatoes. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer. , In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken is no longer pink and vegetables are tender. , Place chicken mixture on one side of each tortilla; fold tortillas over filling.
Nutrition Facts : Calories 402 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 839mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein.
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