o 24 hours. (Fix the Pineapple Salsa now so it can chill
For the salsa, core the pineapple and chop into small chunks.<
inutes.
Serve with pineapple salsa.
Pineapple salsa: Gently toss pineapple, onion, cilantro, preserves
ith cheese. Serve with Pineapple Salsa.
Pineapple Salsa: Stir together pineapple, bell pepper, onion
For Pineapple Salsa, in a small bowl, combine pineapple, tomato, red onion, cilantro, lime
For the pineapple salsa: Place the pineapple, jalapeno pepper and red pepper
one. Serve with Pineapple Salsa. Garnish, if desired.
Pineapple Salsa:.
Stir together
top with cabbage and Spicy Pineapple Salsa.
Roll up, and serve
inutes. As pan heats, peel pineapple half; cut lengthwise into two
ook remaining shrimp.
PINEAPPLE PLAZA:.
Pulse pineapple in a food
In medium bowl, gently stir together all ingredients except black pepper.
Season to taste with black pepper.
Cover and chill 15 minutes.
Form crab mixture into 8 equal-sized patties.
Coat large nonstick skillet with vegetable cooking spray and set over medium-high heat.
Saute crab cakes, turning once, until golden on both side, about 3 minutes per side.
Serve with pineapple salsa.
For salsa; Combine first five ingredients in medium bowl; toss to blend.
Season with salt and pepper.
Meanwhile, make the avocado-pineapple salsa by draining the juice from
Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
Salsa can be made 1-2 hours in advance, no need to chill.
br>Meanwhile, for the pineapple salsa, cut pineapple into 1/3 inch pieces
ours.
Meanwhile, to make salsa: In a large bowl, combine
oat.
Meanwhile, combine all salsa ingredients and refrigerate until ready
ins.
Meanwhile, for the pineapple salsa, combine all ingredients in a
In shallow dish, whisk together oil, lime rind and lime juice, garlic, chili powder, cumin and pepper.
Add fish and turn to coat evenly.
Let stand for 15 minutes.
Meanwhile, in bowl combine salsa, pineapple, coriander and chilies.
Place fillets on greased grill over medium heat and grill, turn once, for about 8 minutes till fish flakes easy.
Place on plate and top with salsa mixture.
Heat olive oil in large saucepan with medium heat.
Add onion, garlic,and bell peppers.
Cook 5 minutes, stirring occasionally.
Add chicken, chili powder, cumin, salt, and sugar.
Cook another 5-8 minutes, stirring to break up chicken.
Add tomatoes, pineapple salsa, and beans.
Bring to a boil.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
This can be served immediately, or if you want to make is ahead of time, it can be refrigerated for up to 3 days.
hours.
For the salsa: Light a charcoal grill about