Sizzlingpecanscallopswithpineapplesalsa Recipes

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PINEAPPLE SALSA RECIPE BY TASTY



Pineapple Salsa Recipe by Tasty image

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

1 ½ cups pineapple, diced
½ cup roma tomato, diced
½ cup orange bell pepper, finely diced
½ cup white onion, finely diced
½ cup fresh cilantro, chopped
2 tablespoons lime juice
salt, to taste
pepper, to taste

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 image

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

1 cup finely chopped fresh pineapple
¼ cup finely chopped red onion
¼ cup red bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon finely chopped fresh cilantro
1 tablespoon lime juice
1 clove garlic, minced
½ teaspoon white sugar
½ teaspoon salt

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

ROASTED PINEAPPLE AND PEPPER SALSA



Roasted Pineapple and Pepper Salsa image

Provided by Guy Fieri

Categories     appetizer

Time 1h12m

Yield about 2 1/2 cups

Number Of Ingredients 10

1/2 pineapple, cored, peeled and cut into 1/4-inch slices
1 mango, deseeded and cut into 1/4-inch pieces
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon chopped cilantro leaves
Salt
1/2 jalapeno, seeded, minced
1/2 red onion, diced
1/2 Anaheim chile, roasted, seeded and diced
1/2 red bell pepper, roasted, seeded and diced

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.

SEARED PINEAPPLE SALSA



Seared Pineapple Salsa image

Provided by Damaris Phillips

Categories     appetizer

Time 30m

Yield 2 cups

Number Of Ingredients 10

1 to 2 tablespoons coconut oil
1/2 pineapple, peeled, cored and cut into long wedges
2 tablespoons tequila reposado
1/3 cup chopped fresh cilantro
1/4 cup minced red onion
1 tablespoon fresh lime juice
1 jalapeno pepper, stemmed, seeded and diced
Kosher salt and freshly ground black pepper
2 tablespoons toasted unsweetened coconut flakes
Tortilla chips, for serving

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.

PORK WITH PINEAPPLE SALSA



Pork with Pineapple Salsa image

Not only odes this easy entree taste awesome, but it's good for you, too. A little brown sugar, ground ginger and Dijon mustard help give the moist tenderloin its incredible flavor, and the tangy salsa can be made in no time. -Nicole Pickett Oro Valley, Arizona

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 can (20 ounces) unsweetened pineapple tidbits
1 pork tenderloin (1-1/4 pounds)
3 tablespoons brown sugar, divided
2 tablespoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon ground ginger
1/3 cup finely chopped sweet red or green pepper
1/4 cup chopped green onions
1/8 teaspoon crushed red pepper flakes, optional

Steps:

  • Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 259 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 255mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

SIZZLING PECAN SCALLOPS WITH PINEAPPLE SALSA



Sizzling Pecan Scallops With Pineapple Salsa image

Maple covered pecans add crunch to this sweet and spicy dish. Make sure to dry the scallops before coating them and then flip these treasures from the sea frequently to avoid burning!

Provided by psugirl

Categories     Pineapple

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 cups fresh pineapple, cut into bite-size pieces
1 cup red onion, diced
8 tablespoons light brown sugar
4 tablespoons fresh lemon juice
3 cups cilantro
20 sea scallops
1/2 cup flour
8 teaspoons cumin
4 teaspoons ginger
olive oil
1 1/2 cups pecans
4 tablespoons maple syrup

Steps:

  • For salsa: Combine pineapple and red onion in medium bowl. Mix in brown sugar and lemon juice. Add cilantro. Refrigerate salsa for two hours to overnight.
  • For scallops: Coat bottom of large skillet with olive oil. Combine flour, cumin and ginger in small bowl. Dry scallops. Coat scallops in flour mixture and drop in oil over medium heat. Turn scallops frequently so not to burn.
  • Cook 12-15 minutes depending on size of scallops. Coat pecans with maple syrup. Toss pecans in skillet with scallops in final few minutes of cooking.
  • Plate scallops and pecans and cover with salsa. Enjoy!

Nutrition Facts : Calories 681.2, Fat 31.5, SaturatedFat 2.7, Cholesterol 24.8, Sodium 149.7, Carbohydrate 88.1, Fiber 8.1, Sugar 56.8, Protein 20.4

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