Grilled Pineapple Mango Salsa Recipes

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GRILLED PINEAPPLE MANGO SALSA

This salsa is so easy to make and versatile too. Add what you like, leave out what you don't like. It should taste as fresh as summer! Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day. Play with this salsa, I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with acid of lime or lemon. Have fun with it!

Provided by Mama Smith

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

Time 8h20m

Yield 12

Number Of Ingredients 8



Grilled Pineapple Mango Salsa image

Steps:

  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  • Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
  • After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

Nutrition Facts : Calories 48 calories, Carbohydrate 12.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 2.4 mg, Sugar 9.7 g

3 slices fresh pineapple
1 red bell pepper
1 jalapeno pepper
2 large mangos - peeled, seeded, and diced
1 small red onion, diced
¼ cup chopped cilantro
1 lime, juiced
½ teaspoon lime zest

GRILLED SALMON WITH A PINEAPPLE, MANGO AND STRAWBERRY SALSA

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 23



Grilled Salmon with a Pineapple, Mango and Strawberry Salsa image

Steps:

  • Preheat a grill to medium.
  • Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
  • Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
  • Combine all ingredients thoroughly.
  • In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

4 teaspoons olive oil, divided
4 (6-ounce) salmon fillets, skin-on
2 teaspoons Essence, recipe follows
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 recipe Fruit Salsa, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
3/4 cup small diced pineapple
3/4 cup small diced mango
1/2 cup small diced strawberries
1/4 cup small diced red onion
1 jalapeno, stemmed, seeded and finely chopped
2 tablespoons chopped fresh mint leaves
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt

GRILLED CHICKEN BREAST WITH SPICY PINEAPPLE MANGO SALSA

Nice hot grilled chicken with ice cold Salsa is a great way to enjoy a hot summer night! Don't like chicken try this salsa with Chips, Tuna,Top a salad or whatever your heart desires.

Provided by Rita1652

Categories     Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 17



Grilled Chicken Breast with Spicy Pineapple Mango Salsa image

Steps:

  • Place boneless chicken breast in a ziplock bag.
  • Add marinade ingredients shaking well.
  • Chill for 1/2 an hour.
  • Rub grill with an oil.
  • Heat the grill on high for 5 minutes.
  • Place the chicken breast skin side down over the hot grill, reduce the heat to medium and grill for 5 minutes.
  • Turn the chicken after the 5 minutes and grill another 5 minutes.
  • Reduce the heat to medium low and finish cooking the chicken for another 5 minutes.
  • Salsa---.
  • Mix all ingredients and chill till ready to serve.
  • Scoop salsa onto plate and top with half chicken breast.
  • Eat UP!

Nutrition Facts : Calories 237.9, Fat 10.4, SaturatedFat 2.5, Cholesterol 46.4, Sodium 69.7, Carbohydrate 20.6, Fiber 2, Sugar 14.6, Protein 16.7

4 large boneless chicken breasts
2 tablespoons minced fresh garlic
2 tablespoons fresh minced thyme
2 tablespoons extra virgin olive oil
1 tablespoon black pepper
pineapple juice, from crushed pineapple
1 pinch salt
1 chipotle chile, seeded & chopped
1 small red pepper, diced
1 garlic, minced
1/2 cup fresh cilantro or 1/2 cup fresh parsley leaves, coarsely chopped
1/2 vidalia onion, finely chopped
1 (15 ounce) can crushed pineapple, drained (save juice for marinade)
1 mango, diced
2 tablespoons lime juice
1 teaspoon grated fresh ginger
salt, if needed taste before adding

GRILLED HALIBUT & PINEAPPLE MANGO SALSA (GLUTEN-FREE)

Make and share this Grilled Halibut & Pineapple Mango Salsa (Gluten-Free) recipe from Food.com.

Provided by NELady

Categories     Halibut

Time 21m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 13



Grilled Halibut & Pineapple Mango Salsa (Gluten-Free) image

Steps:

  • Preheat grill to medium high. Meanwhile, rinse and dry filets. Brush lightly with olive oil, drizzle with lime juice and zest, sprinkle with sea salt and pepper to taste.
  • Grill filets over medium high heat until firm, but not hard to the touch, about 3-4 minutes per side, turning only once. Do not over cook.
  • SALSA: Peel and dice pineapple, mango and onion, add to medium serving bowl. Mince garlic, chili pepper and cilantro, toss into bowl then zest and juice lime into bowl and stir to combine. Add a pinch of sea salt to taste.
  • Serve 2 tablespoons of Pineapple Mango Salsa spooned over each grilled filet.

Nutrition Facts : Calories 190, Fat 2.8, SaturatedFat 0.4, Cholesterol 35.1, Sodium 63.2, Carbohydrate 18.4, Fiber 2.4, Sugar 12.8, Protein 23.9

12 ounces wild caught halibut fillets (4 3 oz filets)
1/2 lime, juice & zest
olive oil, for brushing on the fish
sea salt, to taste
fresh ground black pepper, to taste
1 1/2 cups diced fresh pineapple
1 cup diced fresh mango
1/4 cup red onion, finely diced
1/2 cup chopped cilantro
1 seranno chili pepper, seeded and finely minced
1/2 lime, juice & zest
1 small garlic clove, finely minced
sea salt, to taste

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