Pineapple Roasted Red Pepper Salsa Recipes

ROASTED PINEAPPLE AND PEPPER SALSA

Roasted Pineapple and Pepper Salsa image

Provided by Guy Fieri

Time 1h12m

Yield about 2 1/2 cups

Number Of Ingredients 10

Ingredients

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.

YOGURT GRILLED CHICKEN BREAST WITH PINEAPPLE ROASTED RED PEPPER SALSA

Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa image

Provided by The Hearty Boys

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 cup yogurt
1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 lemon, zested
2 teaspoons salt
1 teaspoon hot sauce
6 (6-ounce) boneless, skinless chicken breasts
Lemon slices, for garnish
Roasted Red Pepper Pineapple Salsa, recipe follows
1 (20-ounce) can crushed pineapple, drained
1 jarred roasted red pepper, cut into small dice
2 tablespoons chopped parsley leaves
1 teaspoon hot sauce
Pinch salt

Steps:

Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.
Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.
Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.
Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.

PINEAPPLE AND ROASTED POBLANO SALSA

Pineapple and Roasted Poblano Salsa image

Provided by Melissa Clark

Categories Condiment/Spread Side Broil Thanksgiving Vegetarian Dinner Pineapple Hot Pepper Fall Healthy Vegan Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 4 cups

Number Of Ingredients 8

Ingredients

3 medium fresh poblano peppers (about 1/2 pound)
1 medium pineapple, peeled, cored, and cut into 1/4-inch dice (about 4 cups)
1/2 cup fresh cilantro, finely chopped
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/4 cup red onion, finely diced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Preheat broiler.
On large rimmed baking sheet, broil peppers 2 inches from heat, turning occasionally with tongs, until blistered and blackened on all sides, 5 to 8 minutes. (Alternatively, char by holding with tongs over gas flame, turning until blistered on all sides.) Transfer to medium bowl, cover tightly with plastic wrap, and let steam 10 minutes.
Peel, core, and seed peppers, then cut into 1/4-inch dice. In large bowl, combine peppers and remaining ingredients and toss well. (Salsa can be made up to 1 day ahead and refrigerated until ready to serve.)

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