Best Cucumber And Pineapple Relish Recipes

CUCUMBER AND PINEAPPLE RELISH

Cucumber and Pineapple Relish image

I want to try this recipe this summer. It looks so easy and so yummy. I want to share with you. This is from Ricardo. There is no cooking to do. That's what I like.

Provided by Boomette

Categories Low Protein

Time 10m

Yield 4 cups

Number Of Ingredients 6

Ingredients

3 tablespoons shallots, roughly chopped
1 English cucumber, seeded and cut in pieces
1/4 pineapple, peeled and finely chopped (around 1 1/2 cup)
3 tablespoons rice vinegar
1 tablespoon sugar
salt and pepper

Steps:

In a food processor, chop all the ingredients. Cover and let macerate 30 minutes in the fridge.
Delicious in burgers and as a side for white flesh fish and grilled pork chops.
This can be good up to 3 weeks in the fridge and can be frozen.

SEARED TILAPIA WITH PINEAPPLE AND CUCUMBER RELISH

Seared Tilapia with Pineapple and Cucumber Relish image

Winter can get heavy with its casseroles, stews and slow-cooked meats. Add a little lean brightness to dinner with this piquant dish, featuring a gingery-lime relish that's sure to become part of your weekly rotation.

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1 long-grain white rice
2 fresh lime juice
1 grated ginger
2 honey
2 olive oil
Kosher salt and pepper
2 scallions
1 jalapeño pepper
1/2 pineapple
1 English cucumber
4 6- tilapia fillets

Steps:

Cook the rice according to package directions.
Meanwhile, in a large bowl, whisk together the lime juice, ginger, honey, 2 Tbsp oil and ¼ tsp each salt and pepper. Toss with the scallions, jalapeño, pineapple and cucumber.
Heat the remaining tsp oil in a large nonstick skillet over medium heat. Season the tilapia with ¼ tsp each salt and pepper and cook until golden brown and cooked through, 1 to 3 minutes per side. Serve the fish with the rice and relish.

SEARED TILAPIA WITH PINEAPPLE AND CUCUMBER RELISH

SEARED TILAPIA WITH PINEAPPLE AND CUCUMBER RELISH image

Yield 4

Number Of Ingredients 11

Ingredients

1 C rice
2 Tbsp fresh lime juice
1 Tbsp grated ginger
2 tsp honey
2 Tbsp plus 1 tsp EVOO
Kosher salt and pepper
2 scallions, thinly sliced
1 jalapeño, finely chopped ( if desired)
1/2 small pineapple cut into small pieces
1 English cucumber, cut into small pieces
4 6-oz tilapia fillets

Steps:

Cook the rice In large bowl, whisk lime juice, ginger, honey, 2 Tbsp oil and 1/4 tsp S/P. Toss with scallions, jalapeño, pineapple, and cucumber. Heat the remaining tsp oil in large nonstick skillet over medium heat. Season the tilapia with S/P and cook until golden brown and cooked through, 1-3 mins per side. Serve with rice and relish

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