Tropical Hawaiian Salsa Recipes

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TROPICAL SALSA



Tropical Salsa image

Provided by Patrick and Gina Neely : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1/2 fresh pineapple, peeled, cored, and finely chopped
1 mango, peeled, and chopped
2 plum tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 jalapeno, seeded and diced
3 tablespoon finely chopped fresh cilantro
1 clove garlic, chopped
Juice of 1 lime
Kosher salt

Steps:

  • Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.

PINEAPPLE SALSA



Pineapple Salsa image

This mouthwatering salsa features fresh pineapple and a handful of seasonings. Serve it with tortilla chips or atop grilled chicken or fish for a jazzed-up meal.-Suzi LaPar, Wahiawa, Hawaii

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3-1/2 cups.

Number Of Ingredients 11

2 cups diced fresh pineapple
2 medium tomatoes, seeded and chopped
3/4 cup chopped sweet onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon minced garlic
Tortilla chips

Steps:

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

Nutrition Facts : Calories 29 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.

TROPICAL SALSA



Tropical Salsa image

A tropical salsa perfect to be served with a simple grilled/barbequed fish or chicken. Leave out the chilli if the kids dont like them. The avocado is also optional- I like the salsa without the avocado

Provided by Jubes

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups pineapple chunks (fresh pineapple is best but you can use canned)
1 tomatoes, seeded and chopped
1/2 red onion, chopped
1/2 sweet red pepper, chopped
1 red chili, seeds removed and chopped finely
1 avocado (I like the salsa without the avocado) (optional)
2 tablespoons cilantro, chopped
1/2 teaspoon lime peel, shredded finely
2 tablespoons lime juice
1 garlic clove, minced
pepper (optional)
salt (optional)

Steps:

  • Chop the pineapple into chunks and prepare the tomato, onion, sweet pepper, chilli and avocado (optional ingredient). Place them all into a mixing bowl.
  • Add the remaining ingredients and gently mix to combine.
  • Cover and chill until serving time.
  • Place on top of grilled or barbequed fish or chicken.

Nutrition Facts : Calories 93.5, Fat 0.2, Sodium 4.4, Carbohydrate 23.8, Fiber 2, Sugar 20.1, Protein 1.2

ISLAND SALSA



Island Salsa image

Categories     Condiment/Spread     Fruit     Onion     No-Cook     Cocktail Party     Vegetarian     Quick & Easy     Low Sodium     Kiwi     Mango     Pineapple     Bell Pepper     Hot Pepper     Summer     Healthy     Vegan     Cilantro     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 10

1 cup chopped peeled pineapple
1 cup chopped peeled mango
1 cup chopped yellow or red bell pepper
2/3 cup chopped peeled kiwi fruit
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 teaspoon fresh lime juice
1/2 teaspoon minced serrano chili* (with seeds)
Ground white pepper
*A serrano is a very hot, small fresh green chili available at Latin American markets and many supermarkets.

Steps:

  • Combine all ingredients in medium bowl. Season with white pepper and salt. (Can be made 3 hours ahead.)

HULI HULI CHICKEN WITH TROPICAL SALSA



Huli Huli Chicken with Tropical Salsa image

Get acquainted with Hawaiian Huli Huli chicken. Huli Huli Chicken with Tropical Salsa tastes best with Heinz Hawaii BBQ to give a sweet and smoky flavor.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 9

1/2 cup chopped fresh mangos
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red onions
1 Tbsp. chopped seeded fresh jalapeño peppers
1 Tbsp. lime juice
3/4 cup HEINZ BBQ Sauce Hawaii Style Sweet & Smoky
1/4 cup pineapple juice
1-1/2 tsp. minced gingerroot
1 lb. boneless skinless chicken thighs

Steps:

  • Heat grill to medium heat.
  • Combine first 5 ingredients.
  • Mix barbecue sauce, pineapple juice and ginger until blended. Reserve half the barbecue sauce mixture for serving with the grilled chicken.
  • Grill chicken 3 min. on each side. Brush with half the remaining barbecue sauce mixture. Grill 15 to 20 min. or until done (165°F), turning and brushing occasionally with remaining barbecue sauce mixture.
  • Serve chicken with reserved barbecue sauce mixture and fruit salsa.

Nutrition Facts : Calories 190, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 600 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 21 g, Protein 11 g

TROPICAL FRUIT SALSA



Tropical Fruit Salsa image

Provided by James Peterson

Categories     Condiment/Spread     Fruit     Side     Cinco de Mayo     Summer     Party     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 5 cups

Number Of Ingredients 9

2 dried chipotle chiles or chipotle chiles in adobo sauce, 2 pasilla de Oaxaca chiles, or 4 jalapeño chiles
2 poblano chiles, charred, peeled, and seeded and then chopped medium-fine
1 mango, about 1 pound
1/2 pineapple, preferably Golden
1 Hawaiian or 1/2 Mexican papaya
1 red onion, finely chopped
3 tablespoons finely chopped fresh cilantro, chopped at the last minute
3 tablespoons fresh lime juice
Salt

Steps:

  • If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside.
  • Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice.
  • In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt.

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