Pineapple Roasted Red Pepper Salsa Recipes

ROASTED PINEAPPLE AND PEPPER SALSA

Provided by Guy Fieri

Categories appetizer

Time 1h12m

Yield about 2 1/2 cups

Number Of Ingredients 10

Roasted Pineapple and Pepper Salsa image

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.

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

YOGURT GRILLED CHICKEN BREAST WITH PINEAPPLE ROASTED RED PEPPER SALSA

Provided by The Hearty Boys

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa image

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.

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

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

Grilled Pineapple Salsa image

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

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

PINEAPPLE AND ROASTED POBLANO SALSA

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

Pineapple and Roasted Poblano Salsa image

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.)

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

PINEAPPLE PEPPER SALSA

The contrast of sweet and heat makes for a flavorful salsa that both friends and family enjoy. For a spicy variety, use jalapeno jelly instead of sweet red pepper jelly.-Sandy Starks, Amherst, New York

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 6

Pineapple Pepper Salsa image

Steps:

In a small bowl, combine all the ingredients. Serve immediately or refrigerate until serving. Use as a condiment with grilled meats or as a dip with tortilla chips.

Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

Ingredients

1 can (8 ounces) crushed pineapple, drained
1/3 cup sweet red pepper jelly
1/2 cup chopped red onion
1/2 cup chopped sweet red pepper
1 teaspoon minced fresh cilantro
1/8 teaspoon coarsely ground pepper