27 April, 2015

Pineapple Salsas

This post contains two Pineapple Salsa recipes.

  • Down-Island Salsa - Cooking Light (1997)
  • Pineapple Salsa - The Cookbook Smasher (2008)

Dole has tips about selecting a fresh pineapple. Here's a video about cutting a fresh pineapple.

If carambola ("starfruit," photo above) is unavailable for this recipe, increase the mango from 1 to 2 cups. 

Down-Island Salsa ingredients
Makes about 4 cups, or about 6 (2/3 cup) servings
1/4 cup firmly packed brown sugar
3 Tbsp white rum
2 Tbsp fresh lime juice
1 tsp minced seeded serrano chile
4 cups (1-inch) fresh pineapple cubes
1 cup diced peeled ripe mango
1 cup carambola (star fruit), halved lengthwise and thinly sliced

Down-Island Salsa directions
In a large bowl, combine first three (3) ingredients; stir well. Add remaining ingredients; toss to coat. Chill at least two (2) hours before serving at room temperature.

Source: Cooking Light. Jan. 1997: 85. Time Inc. Lifestyle Group. Print.

Fresh pineapple is best, however, you can substitute canned chunked pineapple in this recipe.

Pineapple Salsa ingredients (6)
Servings not stated
1.5 cups (1/2-inch) pineapple cubes or mango cubes
1/4 cup orange bell pepper, diced
1 Tbsp jalapeno, finely minced
1/4 cup cilantro, chopped
2 Tbsp freshly-squeezed lime juice
1/2 tsp Kosher salt

Pineapple Salsa directions
Combine in a medium bowl. Taste and adjust seasoning.

Serve with chips or top baked fish or grilled chicken.

Very slightly adapts Rachel, "Pineapple Salsa." The Cookbook Smasher. n.p. 10 Feb. 2008. Web. 26 Apr. 2015.

You might like
Sunshine Pico de Gallo
Grilled Chicken & Pineapple Quesadilla via Pioneer Woman
Grilled Pineapple Mango Salsa via Everyday Southwest 
Pineapple Mango Salsa via Pioneer Woman
Guacamole al Pastor via Muy Bueno Cookbook

Appetizers and Snacks > Salsas

Page Last Modified 13 June 2015

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