Pineapple Ginger Salsa Recipes

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.

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.

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.

SPICY GRILLED PINEAPPLE SALSA WITH GINGER AND JALAPENOS

Steps:

• Stir all ingredients together.
• chill to blend flavors and serve.