PINEAPPLE AND AVOCADO SALSA
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving.
APRICOT SALSA
This recipe was part of a recipe challenge that worked out quite well. Nice heat from the habanero and lovely sweetness from the apricots and pineapples.
Provided by Melissa Goff
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 2h40m
Yield 15
Number Of Ingredients 11
Steps:
- Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 30.3 calories, Carbohydrate 7.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.9 g, Sodium 2.5 mg, Sugar 4.1 g
OVEN-ROASTED TRI-TIP WITH APRICOT AND PINEAPPLE SALSA
It's too cold to grill outside, so the oven finished off this tri-tip. Served with a salsa made from dried apricots and canned pineapple tidbits, this main dish will make you think of warmer days to come. We enjoyed it with steamed white rice and broccoli.
Provided by Bibi
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
- Pat tri-tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri-tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface. Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.
- Tightly wrap the seasoned tri-tip in plastic wrap, or use a zip-top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.
- Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.
- Allow tri-tip to come to room temperature, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Heat remaining 4 teaspoons olive oil in an oven-proof, nonstick skillet over medium-high heat. Unwrap the tri-tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.
- Place the skillet in the preheated oven and bake until tri-tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.
- Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4-inch thick, across the grain of the meat. Serve with the chilled salsa.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.5 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 2.7 g, Protein 30.3 g, SaturatedFat 3.4 g, Sodium 674.7 mg, Sugar 17.9 g
PINEAPPLE SALSA RECIPE BY TASTY
Here's what you need: pineapple, roma tomato, orange bell pepper, white onion, fresh cilantro, lime juice, salt, pepper
Provided by Mercedes Sandoval
Categories Snacks
Yield 2 servings
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a large bowl.
- Serve with chips or as a topping on your favorite meal.
- Enjoy!
Nutrition Facts : Calories 87 calories, Carbohydrate 22 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, Sugar 14 grams
PINEAPPLE-APRICOT SALSA
We love this simple salsa with pork chops and ham. I might try it with chicken next. From Bon Appetit.
Provided by lazyme
Categories Sauces
Time 1h15m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Toss all ingredients in small bowl to blend.
- Season with salt and pepper.
- (Can be made 1 day ahead. Cover and chill.).
Nutrition Facts : Calories 293.6, Fat 0.4, Sodium 41, Carbohydrate 77.7, Fiber 2.4, Sugar 44.9, Protein 1.7
PINEAPPLE-APRICOT SALSA
Categories Condiment/Spread Sauce Fruit No-Cook Vegetarian Backyard BBQ Apricot Tropical Fruit Pineapple Summer Chill Vegan Jalapeño Cilantro Jam or Jelly Bon Appétit
Yield Makes about 1 3/4 cups
Number Of Ingredients 6
Steps:
- Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
ROASTED PINEAPPLE AND PEPPER SALSA
Provided by Guy Fieri
Categories appetizer
Time 1h12m
Yield about 2 1/2 cups
Number Of Ingredients 10
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.
SPICY PINEAPPLE, APRICOT,AND JíCAMA SALSA
Categories Condiment/Spread Sauce Fruit Herb No-Cook Low Fat Vegetarian Quick & Easy Cinco de Mayo Apricot Pineapple Hot Pepper Summer Healthy Vegan Jícama Cilantro Gourmet
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups. Peel jícama and cut into 1/4-inch dice. Coarsely chop apricots and chop enough onion to measure 3/4 cup. Finely chop cilantro and, wearing rubber gloves, finely chop chile with seeds. In a bowl toss together all ingredients and season with salt. Salsa may be made 6 hours ahead and chilled, covered.
CARIBBEAN PINEAPPLE SALSA
This salsa makes a great dip for spicy chicken wings, is a tasty garnish for grilled meat or fish and, spooned on a plate, can be used as a bed for cold sliced pork, chicken or duck.
Provided by Molly O'Neill
Categories easy, quick, side dish
Time P2DT5m
Yield Four servings
Number Of Ingredients 8
Steps:
- Squeeze all of the liquid out of the tomato and chop finely.
- Put the brown sugar in a glass or ceramic bowl. Add the vinegar. Stir until the sugar dissolves. Add the remaining ingredients and combine. Store in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 304 milligrams, Sugar 19 grams
CHICKEN WITH APRICOT SALSA
Pulled this recipe from a cookbook about 15 years ago, but unfortunately don't recall the title of the book.
Provided by Sydney Mike
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In hot oil, over medium heat, saute onion 3 minutes.
- Add tomatoes, apricots, apricot preserves, cinnamon, cilantro, ginger, salt & pepper.
- Bring to boil, then reduce heat & simmer 20-30 minutes until sauce thickens, stirring occasionally.
- Keep salsa warm, & when ready to serve, discard cinnamon stick.
- Meantime, broil chicken 4"-6" from heat for 18-23 minutes, or until meat is fork tender & juices run clear, turning once, halfway through broiling.
- Meantime, also prepare rice.
- To serve, top rice with chicken breasts, then spoon salsa over chicken.
Nutrition Facts : Calories 441.6, Fat 3.8, SaturatedFat 0.8, Cholesterol 68.4, Sodium 336.5, Carbohydrate 70.2, Fiber 5.2, Sugar 20.7, Protein 32.4
APRICOT-PINEAPPLE GLAZED SHRIMP
"This is one of my favorite grill recipes. The glaze is sweet, tangy and addictive, and the shrimp tastes great over rice, on salad or as an appetizer." Trisha Kruse - Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 appetizers.
Number Of Ingredients 10
Steps:
- Place first seven ingredients in a food processor. Cover and process until blended; set aside half of sauce for serving., On each of 14 metal or soaked wooden appetizer skewers, thread shrimp, pineapple and red pepper. Grill, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink, basting frequently with remaining sauce. Serve with reserved sauce.,
Nutrition Facts : Calories 120 calories, Fat 1g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 139mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
PORK WITH PINEAPPLE SALSA
Not only odes this easy entree taste awesome, but it's good for you, too. A little brown sugar, ground ginger and Dijon mustard help give the moist tenderloin its incredible flavor, and the tangy salsa can be made in no time. -Nicole Pickett Oro Valley, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 259 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 255mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
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