Pineapple Ginger Salsa Recipes

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.

PINEAPPLE GINGER SALSA

Steps:

• Combine pineapple, green onion, ginger, jalapeno pepper, salt and pepper, if desired, in a bowl and serve as a table condiment with chicken.
• Nutrition Information Per Serving: Calories 360; Total fat 8g; Saturated fat 2g; Cholesterol 160mg; Sodium 480mg; Total carbohydrate 21g; Fiber 2g; Protein 49g; Vitamin A 8%DV*; Vitamin C 28%DV; Calcium 6%DV; Iron 15%DV.
• *Daily Value.

SALMON WITH GINGER PINEAPPLE SALSA

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving., Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa.

GRILLED PINEAPPLE GINGER SALSA

Steps:

• Peel the pineapple and cut it into 1/2-inch slices. Remove the core.
• Grill the bell pepper (3-5 minutes per side; 12-20 minutes total), scallions (3-4 minutes per side; 6-8 minutes total), poblanos (3-5 minutes per side; 6-10 minutes total), and pineapple (3-6 minutes per side; 6-12 minutes total).
• Transfer scallions, poblanos and pineapple to a cutting board and let cool. Place grilled bell pepper in a bowl and cover with plastic wrap until cool to room temperature. Scrape any really burt parts off, but don't worry about getting it all. Core and seed the bell pepper. Cut everthing into 1-inch pieces.
• Place bell pepper, scallions, poblanos, and pineapple in a food processor and add ginger and mint. Pulse to coarsely chop, do not puree. Add lime juce and brown sugar and pulse briefly to mix. Taste for seasoning and add more lime juice and/or brown sugar as desired.

PINEAPPLE GINGER SALSA RECIPE

Steps:

• Preparation Time: 5 minutes Preparation: Combine pineapple, green onion, ginger, jalapeno pepper, salt and pepper, if desired, in a bowl and serve as a table condiment with chicken. Nutrition Information Per Serving: Calories 360; Total fat 8g; Saturated fat 2g; Cholesterol 160mg; Sodium 480mg; Total carbohydrate 21g; Fiber 2g; Protein 49g; Vitamin A 8%DV*; Vitamin C 28%DV; Calcium 6%DV; Iron 15%DV *Daily Value

PANKO PORK CUTLETS WITH PINEAPPLE AND GINGER SALSA

Steps:

• Stir pineapple cubes, sugar, minced ginger, and 3/4 cup water in medium saucepan over medium-high heat until mixture comes to boil. Reduce heat to medium; cover and simmer until pineapple is soft, stirring often and adding more water by 1/4 cupfuls if dry, about 30 minutes. Stir in white wine vinegar. Season pineapple salsa to taste with salt and pepper.
• Meanwhile, pound pork between sheets of waxed paper to 1/2-inch thickness; sprinkle with salt and pepper. Whisk eggs in medium bowl to blend. Mix panko and ground cumin in another medium bowl. Place flour on plate. Dredge pork in flour; dip into beaten eggs, then turn in panko mixture to coat, pressing to adhere. Heat oil in heavy large skillet over medium heat. Add pork and cook until cooked through, about 5 minutes per side. Serve pork with pineapple salsa.

GINGER GLAZED CHICKEN WITH PINEAPPLE SALSA

Steps:

• Combine first 8 ingredients ingredients except chicken, in small bowl. Place chicken in resealable bag. Pour glaze over chicken coating well. Marinate in refrigerator 4 hours.
• Combine pineapple tidbits, red onion, cilantro and lime juice in small bowl. Refrigerate 1 hour.
• Heat grill to medium-high.
• Drain chicken. Pour marinade into small saucepan. Bring to a boil; boil 2 minutes.
• Grill chicken; covered, 6 minutes. Brush with marinade, turn and cook 8 minutes or until internal temperature reaches 165 degrees F in thickest part of chicken. Baste several times while cooking.
• Serve with heaping portions of salsa.

SEARED SCALLOPS WITH PINEAPPLE, GINGER AND LEMON GRASS SALSA

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the shallot and 1 pinch of salt; cook and stir until the shallot has softened, about 5 minutes. Stir shallot, pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil, and salt to taste, together in a bowl. Set aside.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well, and set aside.
• Heat the safflower oil in a large skillet over high heat. Thoroughly dry each scallop. Once light wisps of smoke are visible in the safflower oil, carefully place the scallops in the skillet. Sear the scallops until golden brown without moving them, about 1 minute. Flip the scallop and cook until desired doneness, about 90 seconds. Turn of the heat and remove scallops from the skillet. Toss green beans into the still-hot skillet for 1 minute. Serve scallops over green beans and top with pineapple salsa.