Best Bell Peppers And Pineapple Salad Recipes

Ensalada de Pina y Chile Morron (Pineapple-Bell Pepper Salad) image

Provided by Food Network

Yield 4 Servings

Number Of Ingredients 10

2 medium green bell peppers
2 medium red bell peppers
1 small to medium ripe pineapple (about 4 pounds)
Vinagreta
Toasted sesame seeds (optional)
1/2 cup distilled white vinegar
3 garlic cloves
Freshly ground white pepper to taste
Salt to taste
1 cup olive oil

Steps:

Core the peppers, remove seeds, and cut lengthwise into narrow 1/2-inch strips.
Cut off the pineapple crown. Cut pineapple lengthwise into quarters. Trim away the core. With sharp knife, peel each quarter by cutting away the skin from the flesh in one piece (not too close to the rind), leaving a narrow "boat" which will serve as a decorative container. Cut the flesh into medium (l/2-inch) dice or triangular chunks. In large bowl, combine pepper strips and pineapple. Add vinagreta and toss to distribute. Let stand at room temperature 15 minutes to blend flavors. To serve, place a pineapple "boat" on each salad plate and arrange one-fourth of the pineapple mixture on it. Sprinkle with optional sesame seeds
In a small bowl, whisk the vinegar with the garlic and pepper; taste for seasoning; add salt to taste. Whisk in the oil, a little at a time, until well combined.

Bell Peppers and Pineapple Salad image

Provided by ItalandVegan World.

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 5

Steps:

4. Slice spring onions.
5. Line a serving plate with the lettuce.
6. Combine the pineapple, red pepper, cucumber and spring onions and arrange on top of the lettuce.
Serves 2-3.

Nutrition Facts : Calories 189.6, Fat 1.2, SaturatedFat 0.2, Sodium 158.6, Carbohydrate 42.9, Fiber 11.2, Sugar 22.8, Protein 9.5

Tri-Color Bell Pepper, Pineapple Cole Slaw image

Provided by Mama Cee Jay

Categories Peppers

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 green bell pepper
1/2 red bell pepper
1/2 orange bell pepper
1/2 head green cabbage (small)
1 cup fresh pineapple chunk
1/4 cup sweet onion, chopped
1 tablespoon fresh mint leaves, chopped
1/4 cup fresh orange juice
1 tablespoon rice vinegar
1/4 cup extra virgin olive oil
1 teaspoon sugar
sea salt & fresh black pepper, to taste

Steps:

Thinly slice peppers and cabbage. Combine in a medium size bowl with pineapple, onions and mint.
In a small covered plastic container combine orange juice, rice vinegar, olive oil, sugar, salt and pepper. Shake vigorously and pour over slaw mixture.

Nutrition Facts : Calories 193.8, Fat 13.8, SaturatedFat 1.9, Sodium 22.9, Carbohydrate 18, Fiber 4.1, Sugar 11.4, Protein 2.6