Grilled Pineapple Salsa Three Ways Recipes
GRILLED PINEAPPLE SALSA
This is my favorite salsa to go with summer grilling! Have served this for guests and family and everyone loves it! Serve with grilled chicken breast, fish, or pork.
Provided by Elaine
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
- Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
- Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 8.8 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 196.6 mg, Sugar 6 g
PINEAPPLE SALSA
A good salsa for fish or chicken-this one is a favorite as I hate fish and this gets me "around that corner!"
Provided by Diana Adcock
Categories Sauces
Time 5m
Yield 1-1 1/2 cups
Number Of Ingredients 6
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.
OYSTERS, THREE WAYS
Make and share this Oysters, Three Ways recipe from Food.com.
Provided by Food.com
Categories < 15 Mins
Time 12m
Yield 1 serving(s)
Number Of Ingredients 23
Steps:
- Fried Oyster:.
- Mix buttermilk and hot sauce. Shuck a fresh, local oyster and drench it in the mixture.
- Make butter from AP flour and cornmeal, then toss the drenched oysters in the batter.
- Flash fry the oysters in very hot oil until they are golden brown. Dust them with salt, pepper and cayenne.
- Serve on the half shell.
- Top with Lemon Aioli and Fried Garnish.
- Lemon Aioli:.
- In a bowl add mayonnaise, lemon zest and salt, pepper, mix together.
- Fried Garnish:.
- Drain capers and fry in a hot oil for a few minutes.
- Finally add few slices of pickled pearl onion and some tarragon.
- Grilled Oyster:.
- In a bowl add 1 cup of softened butter, add lime juice, green chopped onions and hot sauce. Mix together and add a teaspoon of chili lime butter mixture to oysters.
- Place Oyster on the hot grill until butter melts.
- Add green onions as garnish.
- Raw Oyster:.
- Add few drops of hot sauce, green onion oil, salt and pepper, a little bit of caviar and finish it with fresh dill.
Nutrition Facts : Calories 3637, Fat 210, SaturatedFat 125, Cholesterol 677.2, Sodium 3149, Carbohydrate 354.8, Fiber 23.1, Sugar 54.6, Protein 95.1
GRILLED PINEAPPLE SALSA
Provided by Mark Bittman
Categories quick, condiments, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Start a charcoal or gas grill; fire should be moderately hot. Combine chili powder, salt and sugar and sprinkle pineapple with it. Grill on each side until lightly browned, 5 to 10 minutes total. Remove and cool.
- Roughly chop pineapple and combine it and its juice with any of the 3 groups of ingredients. Taste and adjust seasoning and serve immediately.
FRESH PINEAPPLE SALSA
I love sweet and spicy together and this salsa gives you both. Serve with your favorite chips or as a topping for grilled chicken, fish or pork.
Provided by momaphet
Categories Pineapple
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Add the pineapple, cilantro, green onion, jalapeno, zest and juice from the lime, sugar and salt and pepper to a medium bowl. Stir to combine the ingredients and serve or put in the fridge and let the flavors meld.
- Adjust the amount of jalepeno and green onion to taste.
Nutrition Facts : Calories 122.3, Fat 0.3, Sodium 4.9, Carbohydrate 32.1, Fiber 3.7, Sugar 23.7, Protein 1.4
PINEAPPLE SALSA
Pineapple Salsa is a fun, fresh, colorful condiment or appetizer that's not only healthy but absolutely delicious! Serve as a dip with chips or on top of recipes like our Hawaiian Grilled Pork Tenderloin.
Provided by Rachel Tiemeyer
Categories Condiment
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a bowl. Let it sit in the fridge for about 30 minutes before serving so the flavors start to combine.
Nutrition Facts : Calories 66 calories, Sugar 12.2 g, Sodium 75.6 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 17.1 g, Fiber 2.1 g, Protein 0.9 g, Cholesterol 0 mg
PINEAPPLE SALSA
Quick and easy, this is great on grilled chicken or fish. I keep sliced jalapeños in the freezer, so I always have the ingredients on hand for this.
Provided by MountainCook
Categories Sauces
Time 5m
Yield 3/4 cup, 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Let sit 10-15 minutes for flavors to blend.
- Can be made in advance and stored in the refrigerator 2-3 days.
Nutrition Facts : Calories 73, Fat 0.1, Sodium 2.6, Carbohydrate 18.9, Fiber 0.9, Sugar 17.2, Protein 0.5
GRILLED PINEAPPLE SALSA THREE WAYS
Pineapple used to be exotic and expensive, but now it's more common and cheaper. Either way, it's one of my favorite fruits. This recipe was developed by Mark Bittman (the Minimalist) and was published in the New York Times.
Provided by Kumquat the Cats fr
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Start a charcoal or gas grill. Fire should be moderately hot.
- Combine chili powder, salt and sugar and sprinkle evenly over the pineapple.
- Grill on each side until lightly browned, about 5 to 10 minutes total. Remove and let cool.
- Roughly chop pineapple and combine it and its juice with the ingredients of one of the 3 options. Taste and adjust seasonings. Serve immediately.
Nutrition Facts : Calories 232, Fat 4, SaturatedFat 0.7, Sodium 1168.9, Carbohydrate 51.2, Fiber 13.2, Sugar 27.8, Protein 6.1
More about "grilled pineapple salsa three ways recipes"
PINEAPPLE SALSA RECIPE (FRESH OR GRILLED!) - CARLSBAD …
From carlsbadcravings.com
Reviews 22Total Time 25 mins
- If you are not grilling the salsa, then chop the pineapple, bell pepper, red onion, jalapeno and cilantro and combine with remaining ingredients in a large bowl. Can be served immediately, or better chilled.
- Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.
- Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
GRILLED PINEAPPLE SALSA RECIPE - CHEFDEHOME.COM
From chefdehome.com
Category AppetizerCalories 73 per serving
- Prepare salsa ingredients. Peel, core and slice pineapple into thick round or long slices. Small dice red onion and chop cilantro. In a wide bowl, add red onion, 2 tbsp of lime juice with generous pinch of salt. Mix and set aside to marinate.
- For pineapple glaze, mix minced chipotle chili plus adobo sauce with 1.5 tablespoon honey and generous pinch of salt (*You can also use tsp of soy sauce for darker glaze). Mix the ingredients well (Honey should be well dissolved). Taste and add more honey if it is too spicy for you. Coat pineapple slices in glaze on both sides.
- Grill Pineapple: Grill on low-heat side of grill until nice grill marks appear on both sides of pineapple. or pineapple is slightly caramelized. Don't cook too long to get grill marks. Don't let pineapple get mushy. Once grilled, leave aside to cool completely.
GRILLED PINEAPPLE SALSA RECIPE - STRIPED SPATULA
From stripedspatula.com
5/5 (11)Total Time 1 hr 30 minsCategory Appetizer, SnackCalories 27 per serving
- Lightly brush pineapple slices, peppers, and the cut side of the limes with olive oil. Season with a few pinches of kosher salt and freshly ground black pepper.
- Grill, placing limes cut side down, until grill marks appear and pineapple and peppers have begun to soften; 3-4 minutes total for the limes, 3-4 minutes per side for the peppers, and 5-8 minutes per side for the pineapple (watch the pineapple carefully so it doesn't burn). Remove from grill and let stand until cool enough to handle.
- Cut grilled jalapeño pepper in half lengthwise and remove seeds (if you prefer a spicy salsa, you can leave the seeds in). Chop grilled pineapple and peppers into into bite-sized pieces. You should have about 2 cups of pineapple and 1/2 to 3/4 cup of red pepper.
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Ratings 1Servings 4Cuisine BBQCategory Main Course
- Start by making the marinade. Add the lime juice, olive oil, cilantro, honey, and salt to a large bowl. Combine well.
- Add the chicken breasts to a ziploc bag. You might need to split them between two bags. Pour the marinade over the chicken. Seal bags and transfer to refrigerator. Allow to marinate for at least 3 hours, or overnight.
- Once chicken is ready, preheat your grill to medium-high. Place the chicken breasts on the grill and cook for about 8 minutes on each side, or until charred and internal temperature reaches 165°F/72°C.
- While the chicken in grilling, prepare the salsa. Add pineapple, strawberries, avocado, red onion, lime juice, and cilantro. Stir together well and add salt and pepper.
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5/5 (1)Total Time 3 hrs 25 minsCategory Main CourseCalories 630 per serving
- Heat grill to medium-high. Grill pineapple until you begin to see char marks; not falling apart or mushy. Let cool, dice and mix with the vinegar, olive oil and remainder of the vegetables and seasonings. Cover and refrigerate the pineapple salsa to let marinate for 3 to 5 hours.
- Salt and pepper the fish. Grill over medium heat until done. Top with salsa and drizzle with lemon butter.
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- Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeno in a medium bowl. Cover and refrigerate for 4 hours or up to 24 hours.
- Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeno. Refrigerate until cold, about 30 minutes or up to 4 hours.
- Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end. Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side. When cool enough to handle, slide the shrimp off the skewers.
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4.5/5 (5)Total Time 41 minsServings 4Calories 243 per serving
- Boil orange juice in a small saucepan 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl; stir in soy sauce.
- Place pineapple and onion on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the onion is tender. Remove from grill; let stand 5 minutes. Coarsely chop, and transfer to a bowl.
- Brush both sides of fish evenly with oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fish on a grill rack coated with cooking spray; brush with half of juice mixture. Grill 3 minutes; turn fish over. Brush fish with remaining juice mixture; grill 3 minutes or until desired degree of doneness.
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4.5/5 (4)
- Remove ribeye from the refrigerator 30 to 45 minutes (depending on the thickness) ahead of when you plan to grill.
- Heat grill for indirect cooking over medium heat, about 300 degrees F. Rub oil on both sides of steak.
- Insert digital thermometer probe into the middle of the meat horizontally. Set the target temperature to 115 degrees F (or 10 to 15 degrees below final desired temperature. I’m going for 130F). Grill for about 20 to 40 minutes. Time will depend on thickness of the ribeye.
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From vintagekitty.com
5/5 (7)Total Time 1 hr 25 minsCategory Appetizer, CondimentCalories 60 per serving
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- Light up the grill (or a panini grill) and cook the pineapple, bell pepper, onion, and jalapeno over medium/high heat until slightly charred, 5 to 10 minutes. (Can skip this step if in a crunch for time)
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