Best Tropical Hawaiian Salsa Recipes

PINEAPPLE SALSA

Pineapple Salsa image

This mouthwatering salsa features fresh pineapple and a handful of seasonings. Serve it with tortilla chips or atop grilled chicken or fish for a jazzed-up meal.-Suzi LaPar, Wahiawa, Hawaii

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 3-1/2 cups.

Number Of Ingredients 11

Ingredients

2 cups diced fresh pineapple
2 medium tomatoes, seeded and chopped
3/4 cup chopped sweet onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon minced garlic
Tortilla chips

Steps:

In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Nutrition Facts : Calories 29 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.

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.
★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 25 kcal, Carbohydrate 6 g, Sodium 146 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

TROPICAL SALSA

Tropical Salsa image

Provided by Food Network

Categories condiment

Time 20m

Yield 3 cups

Number Of Ingredients 7

Ingredients

4 papayas, peeled, seeded and small diced
1 pineapple, cleaned and small diced
2 red onions, small diced
1 bunch green onions, chopped
2 limes, juiced
2 tablespoons kosher salt
1/4 teaspoon cayenne pepper

Steps:

Place the papaya, pineapple, red onions, green onions, lime juice, salt and cayenne pepper into a large bowl and mix well. Put in refrigerator until ready to use.

BLACK BEAN, TROPICAL FRUIT AND QUESO BLANCO SALSA

Black Bean, Tropical Fruit and Queso Blanco Salsa image

My talented friend chef Douglas Rodriguez gave me the inspiration for this salsa at a fantastic party he threw. Queso blanco, a staple of Latin cuisine, is uniquely textured, simply yet assertively flavored and quite pleasant to nibble. In this recipe, the cheese balances the acidity of the orange and mango. A no-brainer with chips, queso blanco salsa is a great accompaniment to grilled chicken breasts as well. You can prepare the dressing up to a day before you assemble the salsa. And the salsa is also good a day after - assuming there is any left over.

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 cup well-rinsed, canned black beans
1/3 cup finely diced red bell pepper
1/4 cup finely chopped scallions, white and light green parts only
1 Scotch bonnet chile, stemmed, seeded, and minced
3/4 cup crumbled queso blanco
3/4 cup diced mango
1/2 cup coarsely chopped orange sections
1 1/2 teaspoons Spanish sherry vinegar
Kosher salt and freshly ground black pepper
1 tablespoon fresh orange juice
1 cup diced ripe avocado
1 1/2 teaspoons minced shallot
1 clove garlic, minced
1 tablespoon coarsely chopped Italian parsley
1/2 teaspoon toasted and ground cumin seeds
1/4 teaspoon freshly ground black pepper
Kosher salt
2 tablespoons Spanish sherry vinegar
1/4 cup extra-virgin olive oil

Steps:

To make the Salsa: In a large bowl, combine all the ingredients except the avocado in the order listed. Very gently, fold in the avocado, to avoid smashing the delicate ingredients. Cover and refrigerate until chilled.
To make the Dressing: In a small bowl, combine all ingredients and whisk them well. Cover and refrigerate. To serve, gently fold the dressing into the salsa. Season to taste and serve.

TROPICAL SALSA

Tropical Salsa image

Provided by Patrick and Gina Neely : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 fresh pineapple, peeled, cored, and finely chopped
1 mango, peeled, and chopped
2 plum tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 jalapeno, seeded and diced
3 tablespoon finely chopped fresh cilantro
1 clove garlic, chopped
Juice of 1 lime
Kosher salt

Steps:

Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.

TROPICAL FRUIT SALSA

Tropical Fruit Salsa image

Yield Makes 2 cups

Number Of Ingredients 8

Ingredients

1 cup finely diced peeled firm-ripe papaya (from 1)
1/2 cup finely diced peeled firm-ripe mango (from 1)
1/3 cup finely chopped white onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
1/2 to 1 teaspoon minced fresh jalapeño chile, including seeds
1/2 teaspoon salt

Steps:

Stir together all ingredients.

GRILLED SEA BASS WITH TROPICAL SALSA

Grilled Sea Bass with Tropical Salsa image

Categories Fish Fruit Tomato Mango Pineapple Bass Bell Pepper Grill/Barbecue Healthy Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1 cup 1/4-inch pieces peeled, cored pineapple
3/4 cup 1/4-inch pieces peeled, pitted mango
2/3 cup 1/4-inch pieces red bell pepper
1/2 cup 1/4-inch pieces seeded tomato
1/3 cup 1/4-inch pieces seeded English hothouse cucumber
1/3 cup 1/4-inch pieces red onion
3 tablespoons minced fresh cilantro
2 tablespoons minced fresh mint
2 tablespoons minced seeded jalapeño chili
2 tablespoons fresh lime juice
6 6-ounce sea bass fillets
Olive oil

Steps:

Combine first 10 ingredients in medium bowl; toss to blend. Season salsa with salt. Chill to blend flavors, at least 1 hour and up to 4 hours, tossing occasionally.
Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Top with salsa and serve.

TROPICAL FRUIT SALSA

Tropical Fruit Salsa image

Want a peppy topper for chicken breasts or fish? Try fruit salsa that's easy to make and keeps for a week in your fridge.

Provided by By Betty Crocker Kitchens

Time 1h15m

Yield 8

Number Of Ingredients 8

Ingredients

2 kiwifruit, peeled and chopped
1 mango, peeled, pitted and chopped
1 papaya, peeled, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
1 cup pineapple chunks
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped red onion
2 tablespoons lime juice