Best Roasted Pineapple And Pepper Salsa Recipes

THE BEST PINEAPPLE SALSA

The Best Pineapple Salsa image

Add a tropical twist to a classic dip with this quick, easy and healthy recipe for the best pineapple salsa.

Provided by Kelly Senyei

Time 15m

Number Of Ingredients 8

Ingredients

1 1/2 cups small diced pineapple
3/4 cup small diced orange pepper
3/4 cup small diced red pepper
1/2 cup small diced red onion
2 Tablespoons minced cilantro
1 teaspoon lime zest
3 Tablespoons fresh lime juice
1/2 teaspoon salt

Steps:

In a large bowl, combine all of the ingredients and stir well.
Serve immediately or refrigerate in an airtight container for up to 3 days.
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Nutrition Facts : Calories 25 kcal, Carbohydrate 6 g, Sodium 146 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

PINEAPPLE SALSA

Pineapple Salsa image

A fruit and vegetable salsa! Serve over chicken, fish, or pork, or as a side dish.

Provided by SVPORTER

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 20m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup finely chopped fresh pineapple
½ cup diced red bell pepper
½ cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
¼ cup chopped onions
2 green chile peppers, chopped
¼ cup orange juice
¼ cup chopped fresh cilantro
½ teaspoon ground cumin
salt and pepper to taste

Steps:

In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 19.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 226.8 mg, Sugar 4.8 g

GRILLED PINEAPPLE SALSA

Grilled Pineapple Salsa image

This is my favorite salsa to go with summer grilling! Have served this for guests and family and everyone loves it! Serve with grilled chicken breast, fish, or pork.

Provided by Elaine

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

Ingredients

½ fresh pineapple - peeled, cored, and sliced into 1/2-inch pieces
cooking spray
1 red bell pepper, finely chopped
1 small sweet onion, chopped
¼ cup chopped fresh cilantro
1 small jalapeno pepper, finely chopped
1 clove garlic, minced
1 tablespoon lime juice
1 teaspoon white sugar
½ teaspoon salt
ground black pepper to taste

Steps:

Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

Nutrition Facts : Calories 36.5 calories, Carbohydrate 8.8 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 196.6 mg, Sugar 6 g

SALSA DE PIñA ASADA CON HABANERO: ROASTED PINEAPPLE SALSA

Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa image

Provided by Roberto Santibañez

Categories Sauce Roast Vegetarian Quick & Easy Cinco de Mayo Pineapple Healthy Vegan Party Cilantro Chile Pepper

Yield Makes 2 1/2 cups

Number Of Ingredients 7

Ingredients

4 (1/2-inch-thick) round slices fresh pineapple (1/2 pineapple)
1/4 cup mild olive oil or vegetable oil
1 medium red onion, finely chopped (1 cup)
1/2 cup chopped cilantro
1/4 cup freshly squeezed lime juice, or more to taste
2 fresh habanero chiles, minced, including seeds
1/2 teaspoon fine salt, or 1 teaspoon kosher salt

Steps:

Set the oven to broil (alternatively, you can preheat the oven to 500°F) and preheat, or heat a lightly oiled grill pan over medium heat. If you're using the oven broiler, position the rack 8 inches from the heat source.
Brush the pineapple slices with some of the oil and roast or grill them until they're browned on both sides and tender, 5 to 6 minutes a side on the grill pan, or 8 minutes a side under the broiler. Let them cool to room temperature.
Dice the pineapple (about 1/8 inch), discarding the core, and mix it in a bowl with the remaining ingredients. Season to taste with additional lime juice and salt.
This salsa keeps in the refrigerator for up to one day.

PINEAPPLE AND ROASTED POBLANO SALSA

Pineapple and Roasted Poblano Salsa image

Provided by Melissa Clark

Categories Condiment/Spread Side Broil Thanksgiving Vegetarian Dinner Pineapple Hot Pepper Fall Healthy Vegan Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 4 cups

Number Of Ingredients 8

Ingredients

3 medium fresh poblano peppers (about 1/2 pound)
1 medium pineapple, peeled, cored, and cut into 1/4-inch dice (about 4 cups)
1/2 cup fresh cilantro, finely chopped
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/4 cup red onion, finely diced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Preheat broiler.
On large rimmed baking sheet, broil peppers 2 inches from heat, turning occasionally with tongs, until blistered and blackened on all sides, 5 to 8 minutes. (Alternatively, char by holding with tongs over gas flame, turning until blistered on all sides.) Transfer to medium bowl, cover tightly with plastic wrap, and let steam 10 minutes.
Peel, core, and seed peppers, then cut into 1/4-inch dice. In large bowl, combine peppers and remaining ingredients and toss well. (Salsa can be made up to 1 day ahead and refrigerated until ready to serve.)