Best 20 Pineapple Salsa Recipes

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.

MANGO PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.

PINEAPPLE SALSA

Steps:

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

GRILLED PINEAPPLE SALSA

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.

MANGO, PEACH AND PINEAPPLE SALSA

Steps:

• Place the mango, peach, pineapple, tomato, onion, red pepper, yellow pepper, and cilantro in a mixing bowl. Stir in the garlic, jalapeno, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.

MARINATED PORK CHOP WITH PINEAPPLE SALSA

Steps:

• For the marinade:
• Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
• For the salsa:
• Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
• Preheat grill to medium heat.
• Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.

PINEAPPLE SALSA CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
• Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
• Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
• Top chicken with salsa mixture and serve.

GRILLED TUNA WITH PINEAPPLE SALSA

Steps:

• Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. , Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled., Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.

YELLOWFIN TUNA WITH GRILLED PINEAPPLE SALSA

Steps:

• Preheat a grill or grill pan to medium-high.
• Brush both sides of the pineapple slices with 1 tablespoon of the olive oil. Place the pineapple on the grill and cook, rotating the slices occasionally, until slightly softened and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature.
• Dice the pineapple slices (discard the tough core portions), and place the dice in a medium nonreactive bowl. Add the red onion, bell pepper, rice vinegar, jalapenos, lime juice, cilantro, and minced garlic.Drizzle with 3 tablespoons of the remaining olive oil, and stir well to combine. Season with 1/2 teaspoon of the salt, and set the salsa aside.
• Season the tuna steaks with the remaining 1 teaspoon salt and the Original Essence, and brush with the remaining 2 tablespoons olive oil. Place the steaks on the grill, rotating them 45 degrees after 2 minutes. Cook for 2 minutes longer. Turn to the other side, grilling the steaks for an additional 2 minutes, or until medium-rare. Remove the tuna from the heat and let it rest briefly before serving it with the Grilled Pineapple Salsa. Garnish with cilantro sprigs.

SALMON WITH FRESH PINEAPPLE SALSA

Steps:

• For salsa, in a medium bowl, combine pineapple, pepper, onion, 3 T lime juice, cilantro, honey, jalapenos, garlic salt, and hot sauce.
• Cover and refrigerate for 2 hours.
• Preheat oven to 450°.
• Place salmon, skin side down, on a piece of foil, sprinkle with lime juice, garlic salt, and cumin, then put the foil on a rimmed cookie sheet.
• Bake for 10 - 15 minutes, depending on the thickness of the salmon.
• Remove salmon from the skin (This is easy - the skin just sticks to the foil!) and serve topped with salsa.

GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA

Steps:

• Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
• Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
• Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
• Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.

HABANERO,MANGO,PINEAPPLE SALSA

Steps:

• 2 mangoes pitted and cut in 1/4" cubes or smaller.
• ½ a pineapple cut in 1/4" cubes or smaller.
• 1 cucumber seeded and cut in 1/4" cubes or smaller.
• 1 or 2 Habanero seeded and finely chopped(wear gloves)( if you use 2 watch out, Have a gallon of milk handy).
• ½ cup fresh chopped cilantro.
• 2 large tomatoes cut in 1/4" cubes.
• ½ large red onion finely chopped.
• ½ yellow pepper cut in 1/4 " strips and chopped.
• Can also add 1 jalapeno, seeds and all finely chopped for more spice.
• Combine all in ingredients in a large bowl, cover and refrigerate for several hours for flavors to combine. Serve with chips or on fish , chicken or pork. I like my Salsa chunky, but if prefer it not quite as chunky use smaller pieces.

PORK TENDERLOIN WITH PINEAPPLE SALSA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
• Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
• Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
• Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

GRILLED PORK CHOPS WITH PINEAPPLE SALSA

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
• Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
• Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.

GRILLED TUNA WITH HOT PINEAPPLE-PAPAYA SALSA

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna with salt and cracked pepper. Place tuna on hot pan and cook 2 to 3 minutes per side for medium doneness.
• Meanwhile, in a medium bowl, combine pineapple, papaya, onion, chile pepper, lime juice, cilantro, and chili oil. Mix well and season, to taste, with salt. Serve tuna over noodles and spoon salsa over top.

GRILLED YELLOW FIN TUNA WITH GRILLED PINEAPPLE SALSA

Steps:

• Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.
• Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

GRILLED SHRIMP WITH PINEAPPLE SALSA

Steps:

• Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
• Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
• Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.

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.

PINEAPPLE AND BLACK BEAN SALSA

Steps:

• In a medium bowl, combine black beans, pineapple, jalapeno, red onion, cilantro, and lime juice. Season with salt.

SPICY PINEAPPLE SALSA

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and chop., In a stockpot, combine remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 15-20 minutes or to desired thickness., Carefully ladle hot mixture into seven hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.