Best Pineapple Pepper Salsa Recipes

ROASTED PINEAPPLE AND PEPPER SALSA

Roasted Pineapple and Pepper Salsa image

Provided by Guy Fieri

Time 1h12m

Yield about 2 1/2 cups

Number Of Ingredients 10

Ingredients

1/2 pineapple, cored, peeled and cut into 1/4-inch slices
1 mango, deseeded and cut into 1/4-inch pieces
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon chopped cilantro leaves
Salt
1/2 jalapeno, seeded, minced
1/2 red onion, diced
1/2 Anaheim chile, roasted, seeded and diced
1/2 red bell pepper, roasted, seeded and diced

Steps:

Heat grill or grill pan to high.
Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.

YOGURT GRILLED CHICKEN BREAST WITH PINEAPPLE ROASTED RED PEPPER SALSA

Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa image

Provided by The Hearty Boys

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 cup yogurt
1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 lemon, zested
2 teaspoons salt
1 teaspoon hot sauce
6 (6-ounce) boneless, skinless chicken breasts
Lemon slices, for garnish
Roasted Red Pepper Pineapple Salsa, recipe follows
1 (20-ounce) can crushed pineapple, drained
1 jarred roasted red pepper, cut into small dice
2 tablespoons chopped parsley leaves
1 teaspoon hot sauce
Pinch salt

Steps:

Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.
Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.
Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.
Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.

PINEAPPLE PEPPER SALSA

Pineapple Pepper Salsa image

The contrast of sweet and heat makes for a flavorful salsa that both friends and family enjoy. For a spicy variety, use jalapeno jelly instead of sweet red pepper jelly.-Sandy Starks, Amherst, New York

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 2 cups.

Number Of Ingredients 6

Ingredients

1 can (8 ounces) crushed pineapple, drained
1/3 cup sweet red pepper jelly
1/2 cup chopped red onion
1/2 cup chopped sweet red pepper
1 teaspoon minced fresh cilantro
1/8 teaspoon coarsely ground pepper

Steps:

In a small bowl, combine all the ingredients. Serve immediately or refrigerate until serving. Use as a condiment with grilled meats or as a dip with tortilla chips.

Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

SANTA FE CHOPS WITH PINEAPPLE PEPPER SALSA

Santa Fe Chops with Pineapple Pepper Salsa image

A great combination of flavors without a lot of effort. This recipe has been in my grilling collection for a long time - not sure where I originally found it.

Provided by Daily Inspiration S

Categories Pork

Time 30m

Number Of Ingredients 12

Ingredients

4 pork chops (1 1/2 inches thick)
1/2 tsp salt (optional)
1 tsp black pepper
2 tsp ground cumin
2 tsp chili powder
SALSA
1 jalapeno pepper, seeded, deveined and chopped
1 can(s) 19-oz. can pineapple tidbits, drained
1 medium cucumber, peeled, seeded and diced
1 Tbsp brown sugar
1/2 tsp salt
1 Tbsp fresh lime juice

Steps:

1. Mix together 1/2 teaspoons salt, black pepper, cumin and chili powder. Spread mixture evenly over all surfaces of the chops; cover and refrigerate for 1-4 hours.
2. Meanwhile, prepare salsa by adding all salsa ingredients to a bowl and mix well. Cover and let rest at room temperature for an hour to blend flavors. Refrigerate for longer storage.
3. Grill chops over moderately high heat, lid closed, for 8 minutes. Turn chops and grill 7 minutes longer. Serve with salsa.