Best Maui Gold Pineapple Salsa Recipes

PINEAPPLE SALSA

Pineapple Salsa image

Make and share this Pineapple Salsa recipe from Food.com.

Provided by Derf2440

Categories Sauces

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups chopped fresh pineapple or 1 1/2 cups drained canned pineapple chunks, chopped
1/2 cup chopped sweet pepper, any colour
1/4 cup chopped cilantro
1/4 cup diced onion
2 tablespoons squeezed lime juice
salt & pepper

Steps:

In a small glass bowl combine all ingredients, blend well.
Refrigerate in airtight glass container for up to 3 days.

Nutrition Facts : Calories 68.5, Fat 0.2, Sodium 3.8, Carbohydrate 17.4, Fiber 2.4, Sugar 11.9, Protein 1.1

MAHI-MAHI WITH FRESH PINEAPPLE SALSA

Mahi-Mahi With Fresh Pineapple Salsa image

We love mahi mahi and pineapple and hope to try this Hawaiian dish soon. From Diabetic Cooking. The salsa can be prepared 1-2 days in advance.

Provided by lazyme

Categories Mahi Mahi

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups fresh pineapple, diced
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh lime juice, divided
1/2 teaspoon red pepper flakes
1/2 teaspoon lime zest
nonstick cooking spray, as needed
4 mahi mahi fillets (4-ounces each)
1 tablespoon olive oil
1/2 teaspoon white pepper, freshly ground

Steps:

To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl.
(Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.).
Preheat broiler.
Spray rack of broiler pan with cooking spray.
Rinse mahi-mahi and pat dry with paper towels.
Place mahi-mahi on rack.
Combine remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
Broil mahi-mahi, 4 inches from heat, 2 minutes.
Turn and brush second side with olive oil mixture; sprinkle with white pepper.
Continue to broil 2 minutes or until mahi-mahi flakes easily when tested with fork.
Serve with Pineapple Salsa.

Nutrition Facts : Calories 242.5, Fat 5, SaturatedFat 0.9, Cholesterol 148.9, Sodium 181.3, Carbohydrate 10.1, Fiber 1.4, Sugar 6.9, Protein 38.4

THE BEST MAHI-MAHI

The Best Mahi-Mahi image

With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Vegetable oil, for brushing
One 20-ounce can pineapple rings, drained, juice reserved for the glaze
4 scallions
Juice of 2 limes
1/2 teaspoon kosher salt
1/4 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped
1 tablespoon soy sauce or tamari
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, smashed
1 scallion, cut lengthwise in thirds
One 1-inch piece ginger, peeled and smashed
Juice of 1 lime
Four 8-ounce filets mahi-mahi
Kosher salt and freshly ground black pepper

Steps:

For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

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