Pineapple Salsa With Killed Onion Recipes

THE BEST PINEAPPLE SALSA

The Best Pineapple Salsa image

Add a tropical twist to a classic dip with this quick, easy and healthy recipe for the best pineapple salsa.

Provided by Kelly Senyei

Time 15m

Number Of Ingredients 8

Ingredients

1 1/2 cups small diced pineapple
3/4 cup small diced orange pepper
3/4 cup small diced red pepper
1/2 cup small diced red onion
2 Tablespoons minced cilantro
1 teaspoon lime zest
3 Tablespoons fresh lime juice
1/2 teaspoon salt

Steps:

In a large bowl, combine all of the ingredients and stir well.
Serve immediately or refrigerate in an airtight container for up to 3 days.
★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 25 kcal, Carbohydrate 6 g, Sodium 146 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

FRESH PINEAPPLE SALSA

Fresh Pineapple Salsa image

This fresh pineapple salsa recipe will be a big hit at your next party! It's a little sweet, a little spicy, and 100% delicious. It's easy to make, too. Recipe yields 3 1/2 cups; double it if you're serving a crowd (1 extra-large pineapple should be just right).

Provided by Cookie and Kate

Categories Salsa

Time 20m

Number Of Ingredients 7

Ingredients

3 cups diced fresh pineapple (about 1 medium)
1 red bell pepper, chopped
1/2 cup chopped red onion (about 1/2 small onion)
1/4 cup chopped fresh cilantro
1 medium jalapeño*, seeds and ribs removed, finely chopped
3 tablespoons lime juice (from about 1 1/2 limes), or more if needed
1/4 teaspoon fine sea salt

Steps:

In a medium serving bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine.
Season to taste with additional lime juice (for zing) and/or salt (for more overall flavor) if it doesn't taste amazing just yet.
For best flavor, let the pico de gallo rest for 10 minutes or longer before serving. It's best served fresh but keeps well, chilled, for up to 4 days.

Nutrition Facts : ServingSize 1/2 cup, Calories 48 calories, Sugar 8.4 g, Sodium 82.3 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 1.6 g, Protein 0.7 g, Cholesterol 0 mg

GRILLED PINEAPPLE AND ONION SALSA

Grilled Pineapple and Onion Salsa image

Provided by Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 fresh pineapple cored, peeled and sliced 1/4-inch thick
1 large red onion, sliced 1/4-inch thick
5 scallions, trimmed
Salt and pepper
1 lime, juiced
Cilantro leaves, for garnish

Steps:

Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes.
In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.

PICKLED PINEAPPLE SALSA

Pickled Pineapple Salsa image

Provided by Marcela Valladolid

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/3 cup white distilled vinegar
1 tablespoon crumbled dried Mexican oregano
1 tablespoon sugar
1 jalapeno pepper, stemmed, seeded and finely chopped
1/2 small red onion, sliced
1/4 pineapple, peeled, cored and finely diced (about 2 cups)
Kosher salt and freshly ground black pepper

Steps:

Combine the vinegar, oregano, sugar, jalapeno, red onion and pineapple in a medium mixing bowl. Season with additional salt and pepper if needed. Store in the refrigerator in an airtight container for 30 minutes before serving.

FRESH PINEAPPLE SALSA

Fresh Pineapple Salsa image

Fresh pineapple salsa that is perfect with fish or chicken! You can also try substituting papaya or mango for the pineapple.

Provided by OFACTO

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup finely chopped fresh pineapple
¼ cup finely chopped red onion
¼ cup red bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon finely chopped fresh cilantro
1 tablespoon lime juice
1 clove garlic, minced
½ teaspoon white sugar
½ teaspoon salt

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.

Nutrition Facts : Calories 22.1 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 195 mg, Sugar 3.7 g

PINEAPPLE SALSA

Pineapple Salsa image

This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like. I've called for a single jalapeño. You could use two if you like. Just keep all the flavors in balance - sweet, salty, sour and fiery. It's terrific on pork and with grilled fish, on tacos or as an accompaniment to breakfast eggs.

Provided by Sam Sifton

Categories condiments, side dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 teaspoons chile powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 medium pineapple, peeled, cored and cut into dice
1 medium red onion, peeled and diced
1 jalapeño, seeded and diced
1 tablespoon lime juice, or to taste
1/4 cup chopped fresh cilantro leaves

Steps:

In a small bowl, mix together the chile powder, salt and ground coriander.
In a medium bowl, toss together the pineapple, onion and jalapeño, then add the lime juice and cilantro leaves, and season to taste with the spice mixture.

Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 175 milligrams, Sugar 6 grams

BROILED STEAK WITH PINEAPPLE AND ONION SALSA

Broiled Steak with Pineapple and Onion Salsa image

Most modern broilers are now unfortunately equipped with thermostats, so they cycle on and off, never really getting hot enough. Start by heating your oven to its maximum temperature, typically 550 degrees; then turn on the broiler. While the oven is preheating, leave a skillet or a grill pan (a ridged skillet) inside. The best pans for this are cast-iron, enameled cast-iron, or heavy-duty steel - not stainless steel, but what chefs call "black steel." Almost needless to say, this pan must be all metal and not flimsy. Keep potholders handy. In most cases, that skillet will stay as close to the heating element as possible, about two or three inches away. That's roughly the distance you want if you have an old-fashioned under-oven broiler, even though it will allow you to put the food closer, almost in contact with the flames. Adjustments may also be needed with a really powerful broiler, of the kind more often found in restaurants, where two or three inches may be way too close. After a little experimenting, you'll find the ideal distance for your broiler.

Provided by Mark Bittman

Categories dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pineapple, peeled, cored and cut into thick rings (canned rings are O.K.; drain excess syrup)
1 large onion, cut into thick slices
3 tablespoons olive oil
1 tablespoon minced fresh chile, like jalapeno or Thai, or to taste, or dried red chile flakes or cayenne to taste
2 tablespoons chopped basil or mint leaves
2 tablespoons lime juice
Salt and freshly ground black pepper
2 12- to 16-ounce sirloin strip or ribeye steaks, preferably at room temperature

Steps:

Start broiler; set rack about 4 inches from heat source. Brush pineapple and onion slices with olive oil and put on a baking sheet. Broil, turning once or twice, until soft and slightly charred, about 8 minutes total. Remove slices as they finish cooking and chop into bite-size chunks, saving as much juice as possible. When finished, set a cast-iron pan under broiler and let sit for about 10 minutes.
In a bowl, combine pineapple and onions with chile, basil and lime juice. Sprinkle with salt and pepper and stir to combine. Let sit for about 5 minutes, then taste and add more chile, lime or salt to taste.
Season steaks with salt and pepper. When pan is very hot, carefully remove from oven and add steaks; return to oven immediately. Broil steaks 6 to 10 minutes for rare to medium rare. (Timing will depend on thickness of meat and broiler heat; check by feel or by making a small slit in one steak and peeking in.) Serve steaks hot, with salsa.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 29 grams, Carbohydrate 36 grams, Fat 50 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 19 grams, Sodium 1129 milligrams, Sugar 24 grams, TransFat 2 grams

GRILLED PINEAPPLE SALSA

Grilled Pineapple Salsa image

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

Ingredients

½ fresh pineapple - peeled, cored, and sliced into 1/2-inch pieces
cooking spray
1 red bell pepper, finely chopped
1 small sweet onion, chopped
¼ cup chopped fresh cilantro
1 small jalapeno pepper, finely chopped
1 clove garlic, minced
1 tablespoon lime juice
1 teaspoon white sugar
½ teaspoon salt
ground black pepper to taste

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

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