Time 15m Number Of Ingredients 8 Steps:
Prep all your ingredients by dicing tomato, pineapple, and onion and chopping your fresh cilantro. Mix all ingredients together and squeeze fresh lime juice on top. Garnish with a little bit of fresh cilantro and serve at room temperature.
Time 30m Yield 2 cups. Number Of Ingredients 12 Steps:
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pineapple, covered, over medium heat for 3 to 5 minutes on each side or until golden brown. Grill jalapenos until tender, turning occasionally., Let pineapple and peppers cool slightly; finely chop and transfer to a large bowl. Add the remaining ingredients. Chill at least 2 hours. Before serving, allow salsa to come to room temperature.
Time 50m Number Of Ingredients 9 Steps:
Combine all ingredients in a bowl and gently stir. Let stand at room temperature for 30 minutes before serving.
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.
Time 1h20m Yield 2-3 cup Number Of Ingredients 11 Steps:
Peel and cut mango into cubes, discard seed. Dice pineapple, saved juice. All other ingredients can be diced in the food processor. Careful not to over “pulse” to too fine a texture. Combine all ingredients and let sit for one hour or more before serving. Serve with tortilla chips. Notes:. Use more or less of your favorite ingredients. Sometimes the jalapenos are not very spicy, feel free to add hot sauce (Tobasco) to spice it up if desired.
Time 30m Yield 8 servings. Number Of Ingredients 15 Steps:
Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.
