PINEAPPLE POLENTA SQUARES WITH SHRIMP
Steps:
- Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat. Gradually whisk in the polenta and cook, whisking, until thick and creamy. Season with salt and pepper and stir in the sage and pineapple. Brush a 9-inch square baking dish with vegetable oil; add the polenta and spread evenly. Press a piece of plastic wrap on the surface of the polenta and refrigerate until firm, at least 1 hour.
- Prepare the shrimp: Puree the pineapple in a blender until smooth. Place 1/4 cup of the puree in a bowl (reserve the rest for another use) with the shrimp, olive oil, garlic, red pepper flakes, and salt and pepper to taste. Toss, then cover and marinate at room temperature, about 20 minutes. Remove the shrimp from the marinade and wrap a strip of prosciutto around each piece.
- Make the sauce: Melt the butter in a small skillet over medium-low heat and cook until brown flecks appear. Remove from the heat and stir in the pineapple.
- Preheat a grill or grill pan to medium and brush with vegetable oil. Cut the polenta into 12 squares and grill until marked, 2 to 3 minutes per side. Grill the prosciutto-wrapped shrimp until the shrimp is pink, 1 to 2 minutes per side.
- Serve the shrimp on polenta squares, drizzle with the butter sauce and garnish with parsley.
FRESH PINEAPPLE SALSA
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
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
CRISPY PORK TACOS WITH PINEAPPLE SALSA
Pork mince makes a great alternative to beef- we serve it Mexican-style with crisp tortilla shells and a fruity salsa
Provided by Jennifer Joyce
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Heat a non-stick frying pan, and fry the mince and onion with some seasoning until brown and cooked through, about 5 mins. Drain off the excess fat. Add the cumin, smoked paprika, sugar, vinegar and passata. Cook for 10 mins on a medium heat, then season to taste.
- Mix the pineapple, onion and coriander together. Heat the tacos following pack instructions. Serve the mince in the taco shells with the salsa, Tabasco, and soured cream, if you like.
Nutrition Facts : Calories 320 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium
PEACH SALSA
Make and share this Peach Salsa recipe from Food.com.
Provided by William Uncle Bill
Categories Sauces
Time 45m
Yield 8 1/2 pints
Number Of Ingredients 11
Steps:
- Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
- Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
- Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
- In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
- Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
- Adjust seasonings to taste.
- Add more cayenne pepper if you desire a spicier taste.
- Ladle salsa into hot jars to within 1/4 inch of top for headspace.
- Remove air bubbles by sliding a rubber spatula between the glass and salsa.
- Re-adjust the headspace to 1/4 inch.
- Wipe jar rim to remove any stickiness.
- Center lid on top of jar; apply screw band just until finger tight.
- Place jars in a hot bath in a canner and process for 10 minutes.
- Remove jars and place on a towel, then cover with another towel to cool slowly.
- Jars are sealed when the lids pop and are curved down, (concave).
- Label jars and store in a cool, dark place.
- NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.
PINEAPPLE SALSA
This mouthwatering salsa features fresh pineapple and a handful of seasonings. Serve it with tortilla chips or atop grilled chicken or fish for a jazzed-up meal.-Suzi LaPar, Wahiawa, Hawaii
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 29 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.
PINEAPPLE SALSA
Mix chopped fresh pineapple, red pepper and more for a zesty Pineapple Salsa. This delicious Pineapple Salsa is as colorful as it is flavorful.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 8 servings, 2 Tbsp. each.
Number Of Ingredients 4
Steps:
- Mix all ingredients until well blended.
- Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 40, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
PINEAPPLE SALSA
Steps:
- Place all ingredients in a non-reactive bowl, toss to combine and let stand for 10 minutes. Taste and adjust seasoning and serve immediately.
Nutrition Facts : Calories 32 calorie, SaturatedFat 0 grams, Carbohydrate 8 grams, Protein 0.3 grams
SALSA GUILLE
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
Provided by Andrea Aliseda
Categories snack Salsa Onion Garlic Chile Pepper Peanut Butter Peanut Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan Sauce Dip Appetizer
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
- Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
- Transfer to a small bowl and top with peanuts just before serving.
- Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.
SIZZLING PECAN SCALLOPS WITH PINEAPPLE SALSA
Maple covered pecans add crunch to this sweet and spicy dish. Make sure to dry the scallops before coating them and then flip these treasures from the sea frequently to avoid burning!
Provided by psugirl
Categories Pineapple
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For salsa: Combine pineapple and red onion in medium bowl. Mix in brown sugar and lemon juice. Add cilantro. Refrigerate salsa for two hours to overnight.
- For scallops: Coat bottom of large skillet with olive oil. Combine flour, cumin and ginger in small bowl. Dry scallops. Coat scallops in flour mixture and drop in oil over medium heat. Turn scallops frequently so not to burn.
- Cook 12-15 minutes depending on size of scallops. Coat pecans with maple syrup. Toss pecans in skillet with scallops in final few minutes of cooking.
- Plate scallops and pecans and cover with salsa. Enjoy!
Nutrition Facts : Calories 681.2, Fat 31.5, SaturatedFat 2.7, Cholesterol 24.8, Sodium 149.7, Carbohydrate 88.1, Fiber 8.1, Sugar 56.8, Protein 20.4
PULLED PORK TACOS WITH PINEAPPLE SALSA
Put the pork for these pulled pork tacos in the slow cooker in the morning, and you'll have a family feast for dinner. Serve with cabbage, avocado and salsa
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 6h20m
Yield Serves 6 (or 4 adults and 4 children)
Number Of Ingredients 21
Steps:
- Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
- Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.
- Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.
Nutrition Facts : Calories 537 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
More about "sizzlingpecanscallopswithpineapplesalsa recipes"
10 BEST FRESH PINEAPPLE SALAD RECIPES | YUMMLY
From yummly.com
JERK-SPICED PORK WITH PINEAPPLE SALSA | TESCO REAL FOOD
From realfood.tesco.com
10 BEST PINEAPPLE COLESLAW RECIPES | YUMMLY
From yummly.com
SWEET & SPICY PEACH SALSA RECIPE FOR CANNING - NITTY …
From nittygrittylife.com
FRESH PINEAPPLE SALSA RECIPE - COOKIE AND KATE
From cookieandkate.com
BEST SHEET PAN PINEAPPLE SHRIMP TACOS RECIPE - DELISH
From delish.com
16 FRESH PINEAPPLE RECIPES | REAL SIMPLE
From realsimple.com
25 BEST SAVORY PINEAPPLE RECIPES - DELISH
From delish.com
RESTAURANT STYLE SALSA RECIPE | RECIPETIN EATS
From recipetineats.com
BEST PANKO-CRUSTED SCALLOPS WITH PINEAPPLE AND
From foodnetwork.ca
3.4/5 (15)Servings 4
GUSTO TV - PINE NUT PESTO SCALLOPS WITH APPLE CELERY SLAW
From gustotv.com
SICK AFTER EATING PINEAPPLE? WHAT YOU NEED TO KNOW.
From iwaspoisoned.com
DOES PINEAPPLE BELONG ON PIZZA? THE SCIENCE BEHIND FOOD PAIRINGS
From sciencemeetsfood.org
THE 9 BEST SALSAS IN 2022
From thespruceeats.com
PINEAPPLE HABANERO SALSA RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
LIST OF FOODS WITH SEROTONIN | LIVESTRONG
From livestrong.com
BEST FISH TACOS WITH PINEAPPLE SALSA - FOODIE PHYSICIAN
From thefoodiephysician.com
STEAK TACOS WITH PINEAPPLE RECIPE - JUSTIN CHAPPLE | FOOD & WINE
From foodandwine.com
SWEET AND SOUR PORK WITH PINEAPPLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
29 RECIPES INSPIRED BY CLASSIC APPALACHIAN FOODS
From tasteofhome.com
HEALTHY PINEAPPLE RECIPES | EATINGWELL
From eatingwell.com
PINEAPPLE SERRANO SALSA - THREE OLIVES BRANCH
From threeolivesbranch.com
7 REFRESHING PINEAPPLE SALSA RECIPES | ALLRECIPES
From allrecipes.com
27 BEST SURVIVAL FOODS TO STOCKPILE [STOCKPILING FOOD LIST]
From americanpatriotsurvivalist.com
PINEAPPLE & TUNA FISH DIET | HEALTHFULLY
From healthfully.com
THE BEST SOURCE OF PLASMALOGEN - CEREGAIN | MY BRAIN SUPPLEMENT
From mybrainsupport.com
TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE - SOUTHERN LIVING
From southernliving.com
PAIRING WITH PINEAPPLE (FRESH) - FOODPAIRING
From foodpairing.com
SEA SCALLOPS WITH CRUSHED PEANUTS AND CUCUMBER RELISH
From today.com
7 FOODS THAT COULD BOOST YOUR SEROTONIN - HEALTHLINE
From healthline.com
YOU SHOULD THINK TWICE ABOUT EATING CHIPS WITH SALSA. HERE'S WHY
From mashed.com
EASY PINEAPPLE SALSA - EATING BIRD FOOD
From eatingbirdfood.com
PINEAPPLE SALSA - WITH CANNING INSTRUCTIONS! • FOOD FOLKS AND FUN
From foodfolksandfun.net
5 MINUTE PINEAPPLE SALSA - BOWL OF DELICIOUS
From bowlofdelicious.com
PINEAPPLE ANGEL FOOD CAKE - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO CUT A PINEAPPLE IN 3 EASY STEPS | WHOLE FOODS MARKET
From wholefoodsmarket.com
RECIPE: PINEAPPLE SALSA | KITCHN
From thekitchn.com
PEACH SALSA CANNING RECIPE - EVERYDAY SHORTCUTS - FOOD
From everydayshortcuts.com
You'll also love