Pineapple Princess Salsa Recipes

THE BEST PINEAPPLE SALSA

Steps:

• In a large bowl, combine all of the ingredients and stir well.
• Serve immediately or refrigerate in an airtight container for up to 3 days.
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FRESH PINEAPPLE SALSA

Steps:

• In a medium serving bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine.
• Season to taste with additional lime juice (for zing) and/or salt (for more overall flavor) if it doesn't taste amazing just yet.
• For best flavor, let the pico de gallo rest for 10 minutes or longer before serving. It's best served fresh but keeps well, chilled, for up to 4 days.

PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

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.

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.

FRESH PINEAPPLE SALSA

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.

ROASTED PINEAPPLE AND PEPPER SALSA

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.

PINEAPPLE SALSA

Steps:

• Into the processor it goes-pulse to desired consistency.
• If using while grilling I go smooth-If using as a condiment for fish or chicken I don't process at all-just toss ingredients together.
• Most of the time I just toss, take out 1/4 of the mixture-puree and use that to baste the fish/chicken while grilling.

PINEAPPLE SALSA

Steps:

• Combine all ingredients in a large bowl, and let stand at least 30 minutes to let flavors develop. Serve, or store, covered in plastic wrap, in refrigerator up to 1 day.

CARIBBEAN PINEAPPLE SALSA

Steps:

• Squeeze all of the liquid out of the tomato and chop finely.
• Put the brown sugar in a glass or ceramic bowl. Add the vinegar. Stir until the sugar dissolves. Add the remaining ingredients and combine. Store in an airtight container in the refrigerator for up to 2 days.

PINEAPPLE PRINCESS SALSA

Steps:

• Cut and core pineapple. Place in food processor and pulse until there are no large pieces left.
• Peel mango and place in food processor. Pulse until only a few lumps are visible.
• Cut other veggies and process until they are very very small, but not mushy.
• Stir in other ingredients. Taste and adjust chilies and garlic to your taste.