Best Avocado And Pineapple Salsa Recipes

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE

Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce image

Provided by Bobby Flay

Time 1h55m

Yield 16 small tacos

Number Of Ingredients 40

Ingredients

4 (8-ounce) mahi mahi fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
Citrus Vinaigrette, recipe follows
8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried
Red Cabbage Slaw, recipe follows
Tomato and Avocado Salsa, recipe follows
Pineapple hot sauce, store bought or recipe follows, for drizzling
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaves, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup chopped cilantro leaves
Salt and pepper
4 plum tomatoes, chopped
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely chopped
1 serrano chile, finely diced
1 to 2 limes, juiced
2 tablespoons canola oil
1 to 2 teaspoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper
1 ripe pineapple, preferably Golden pineapple
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 container frozen pineapple puree, thawed
2 habanero chiles, chopped
1 cup rice wine vinegar
Salt and pepper
Honey

Steps:

Preheat grill.
Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
Combine all ingredients in a blender and blend for 1 minute.
Combine all ingredients in a bowl. Season with salt and pepper, to taste.
Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

GRILLED MAHI-MAHI WITH TOMATILLO-AVOCADO SALSA AND PINEAPPLE

Grilled Mahi-Mahi with Tomatillo-Avocado Salsa and Pineapple image

Provided by Charlie Jones

Categories Fish Fruit Vegetable Quick & Easy Backyard BBQ Summer Grill/Barbecue Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

Nonstick vegetable oil spray
1/2 pound tomatillos, husked, rinsed, cored, chopped
1 large avocado, halved, pitted, peeled
1/2 jalapeño chile with seeds, stemmed
1/4 cup chopped fresh cilantro
1 green onion, chopped
4 (7- to 8-ounce) mahi-mahi fillets
1 tablespoon extra-virgin olive oil
1 cup diced peeled cored pineapple

Steps:

Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).Blend next 5 ingredients in processor to coarse puree; season salsa with salt.
Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer to plates. Top with salsa and pineapple.

PINEAPPLE AND AVOCADO SALSA

Pineapple and Avocado Salsa image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 1 1/4 cups

Number Of Ingredients 9

Ingredients

1 (14-ounce) can sliced pineapple in juice, drained and juices reserved
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 small jalapeno, seeds removed and diced
Kosher salt and freshly ground black pepper
1/2 red onion, finely chopped
1 medium avocado, halved, pitted and flesh cubed
2 tablespoons minced cilantro leaves

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.

GRILLED MAHI-MAHI WITH TOMATILLO-AVOCADO SALSA AND PINEAPPLE

Grilled Mahi-Mahi with Tomatillo-Avocado Salsa and Pineapple image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 9

Ingredients

0.5 pounds tomatillos
1 units avocado
0.5 units jalapeno chile
0.25 cups cilantro
1 units green onions
28 units mahi
1 tablespoons olive oil
1 units salt
1 cups pineapple

Steps:

Spray grill rack with nonstick vegetable spray and prepare grill on medium-high heat.* Blend first 5 ingredients in processor to coarse puree; season salsa with salt.
Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
Transfer to plates. Top with salsa and pineapple.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN TACOS WITH ROASTED PINEAPPLE SALSA AND AVOCADO CREMA

Chicken Tacos with Roasted Pineapple Salsa and Avocado Crema image

These tacos are great any night of the week, not just Tuesday.

Provided by Wolf Gourmet

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 small pineapple, peeled, cut into four pieces lengthwise and cored
Olive oil
1 English cucumber, diced small
1/2 medium red onion, diced small
2 jalapeños, minced
3-4 limes
Salt and pepper
2 large avocados, pitted and peeled
1 cup sour cream
2 pounds boneless, skinless chicken breasts
Warm corn tortillas, for serving
Cilantro leaves, for serving
Wolf Gourmet Countertop Oven with Convection
Wolf Gourmet High-Performance Blender

Steps:

Heat Wolf Gourmet Countertop Oven to Convection/Roast 450°F. Line the Wolf Gourmet baking pan with parchment paper. Coat pineapple in olive oil and arrange on baking sheet. Roast until tender and juices begin to release, 15-20 minutes. Let cool.
Using a Wolf Gourmet High-Performance Blender, combine avocado, sour cream, and freshly grated lime zest and juice from one lime. Purée to a smooth crema.
Heat a large skillet over medium-high. Season chicken with salt and pepper. Add 2 tablespoons vegetable oil to the pan and carefully swirl to coat. Arrange chicken in a single layer in the pan and cook, flipping once, until cooked through, 10-12 minutes. Transfer to a cutting board and let sit five minutes before slicing.
Chop roasted pineapple into small pieces. In a medium bowl, combine pineapple, cucumber, onion, and jalapeño. Season to taste with lime juice and salt. Serve with chicken tacos and avocado crema.

GRILLED PINEAPPLE AND AVOCADO SALSA

Grilled Pineapple and Avocado Salsa image

This is yummy over fish and any kind of meat! I also like to have it over rice and grains. I think this would be great as a pizza topping! These ingredients are used in the Caribbean, Mexico, Spain and the Southwest, also Hawaii(Western USA).

Provided by Sharon123

Categories Sauces

Time 40m

Yield 4 cups

Number Of Ingredients 8

Ingredients

4 1/2 lbs fresh pineapple, peeled, cored, and cut into 1 inch thick rings
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 small Hass avocadoes
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeno pepper (about 1 small pepper)
1/4 cup coarsely chopped fresh cilantro leaves

Steps:

Heat grill or grill pan to medium hot.
Brush pineapple rings lightly with oil, and season with salt and pepper.
Grill until brown and caramelized, about 8 minutes per side, or cook on a grill pan over medium heat for 12 to 15 minutes on each side.
Cool slightly, and cut into 1/2 inch chunks.
Transfer to a bowl.
Halve avocados; remove and discard pit and peel.
Cut flesh into 1/2-inch chunks; add to pineapple along with lime juice, jalapeño, and cilantro.
Toss to combine, and serve.
Enjoy!

GRILLED PINEAPPLE AND AVOCADO SALSA

Grilled Pineapple and Avocado Salsa image

Grilling pineapple caramelizes its sugars, making it even sweeter.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 4 cups

Number Of Ingredients 8

Ingredients

1 pineapple, (about 4 1/2 pounds), peeled, cored, and cut into 1-inch-thick rings
1 1/2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 small Hass avocados
3 tablespoons freshly squeezed lime juice
1 tablespoon minced, seeded jalapeno pepper, (about 1 small pepper)
1/4 cup coarsely chopped fresh cilantro leaves

Steps:

Heat grill or grill pan to medium hot. Brush pineapple rings lightly with oil, and season with salt and pepper. Grill until brown and caramelized, about 8 minutes per side. Or cook on a grill pan over medium heat for 12 to 15 minutes on each side. Cool slightly, and cut into 1-inch chunks. Transfer to a bowl.
Halve avocados; remove and discard pit and peel. Cut flesh into 1/2-inch chunks; add to pineapple along with lime juice, jalapeno, and cilantro. Toss to combine, and serve.

AVOCADO AND PINEAPPLE SALSA

Avocado and Pineapple Salsa image

This salsa makes a sweet and fruity dip for chips.

Provided by Food Network Kitchen

Time 25m

Yield 8 servings, about 3 cups

Number Of Ingredients 11

Ingredients

1 cup finely chopped fresh pineapple, plus more for garnish
1/2 cup fresh cilantro leaves, coarsely chopped, plus a few whole leaves for garnish
1/4 cup finely chopped red onion
1/2 cup grape tomatoes, quartered
1 teaspoon finely grated peeled fresh ginger
2 ripe avocados, peeled, pit removed and chopped
1 jalapeno, chopped (seeds removed for less heat)
1 small garlic clove, finely grated
2 tablespoons fresh lime juice
Kosher salt
Blue and/or yellow corn and plantain chips, for serving

Steps:

Put the pineapple, cilantro, onion, tomatoes, ginger, avocado, jalapeno and garlic in a large bowl. Toss gently to combine without breaking up the avocado too much. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with chips for dipping.