Best Island Fruit Salsa Recipes

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ISLAND CHICKEN WITH FRUIT SALSA



Island Chicken with Fruit Salsa image

A truly 'fruiticious' and spicy chicken dish, wonderful for summer deck parties or island dreaming in December! Grill for best results!

Provided by Terry Coonan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 3h45m

Yield 8

Number Of Ingredients 9

2 (15 ounce) cans pineapple tidbits, drained with juice reserved
2 mangos - peeled, seeded and diced
2 green chile peppers, diced
⅓ cup chopped fresh cilantro
½ cup freshly squeezed lime juice and pulp
½ cup fresh orange juice
¼ cup dark rum
½ clove garlic, minced
8 skinless, boneless chicken breasts

Steps:

  • In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
  • Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 2.1 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 62.8 mg, Sugar 25.2 g

ISLAND TROPICAL SHRIMP WITH FRUIT SALSA



Island Tropical Shrimp With Fruit Salsa image

This is a great Caribbean shrimp dish that I wanted to get on Zaar for the Caribbean. This recipe comes from Walter Scheib, former White House Chef. The warm fruit salsa is a perfect accompaniment & adds to the flavor of this wonderful dish.

Provided by Vseward Chef-V

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 26

1/3 cup olive oil
2 tablespoons garlic, chopped
1 tablespoon gingerroot, chopped
2 tablespoons lime juice
2 teaspoons dark rum
2 teaspoons lime zest
1/4 cup cilantro, chopped
1/4 cup Italian parsley, chopped
1 teaspoon chili paste
2 teaspoons cumin
1 teaspoon coriander
salt and pepper, to taste
16 large shrimp, peeled & deveined
1 tablespoon olive oil
1 tablespoon garlic, chopped
1 teaspoon jalapeno, chopped
2 ounces julienne red onions
2 ounces julienne tomatoes
2 ounces sliced mangoes
2 ounces sliced pineapple
2 ounces sliced bananas
1/2 tablespoon cumin
1/2 tablespoon coriander
1 ounce lime juice
hot sauce (to taste)
1/4 cup cilantro, chopped

Steps:

  • In a large bowl- combine all ingredients except shrimp & set aside.
  • Go ahead & preheat your grill to medium heat.
  • Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side.
  • Baste shrimp once more before serving.
  • Serve on top of warm fruit salsa.
  • Warm Fruit Salsa:.
  • In sauté pan over medium heat- sauté oil, onions, garlic and jalapeños for 2- 3 minutes.
  • Add fruit and tomatoes, cooking for 2 - 3 minutes, don't stir or over-mix as fruit will break up.
  • Add cumin, coriander, lime juice & hot sauce. Cook 1 - 2 minutes, the fruit should be warm, not mushy.
  • Add chopped cilantro when ready to serve.
  • Serve on top of warm fruit salsa.

Nutrition Facts : Calories 284.4, Fat 22.5, SaturatedFat 3.1, Cholesterol 42.6, Sodium 51.3, Carbohydrate 14.5, Fiber 1.8, Sugar 6.7, Protein 7.2

ISLAND FRUIT SALSA



Island Fruit Salsa image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 2 1/2 quarts

Number Of Ingredients 17

1 cup peeled, diced cherimoya
1 cup peeled and diced papaya
1 cup peeled, seed removed, and diced mango
1 cup pineapple chunks, grilled
1 cup peeled, pitted, diced avocado, preserved by squeezing a lime over it to prevent browning
1 cup diced star fruit
1 cup peeled, diced kiwi
1 1/2 cups small diced white onion
2 red Thai chile, stem removed, diced small
1 red jalapeno, stem and seeds removed, diced small
1/2 cup roughly chopped cilantro
3/4 cup rice wine vinegar
3/4 cup olive oil
1/2 cup chopped scallions
2 tablespoons brown sugar
3 limes, juiced
Kosher salt and ground black pepper

Steps:

  • In a large mixing bowl combine all the ingredients. Stir and refrigerate until use. Best if used the same day it is made.

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