Sweet Chili Pineapple Salsa

 Adapted from several recipes sent to me by Leila, thank you.

Ingredients; 1 ½ fresh pineapples, finely chopped; 1 tblsp soy sauce; 1 tblsp rice vinegar; 2 tblsp brown sugar; 1 tsp fresh ginger, finely chopped; 2 red chilis, finely chopped; 2 tblsp water

In a medium saucepan, combine the pineapple, chili, soy sauce, rice vinegar, water and brown sugar. Stir in the ginger blending all the ingredients well.

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.

Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, or until the salsa has thickened to your liking.

Remove the salsa from heat and let it cool slightly before serving or putting into sterile jars.

Lemon Ginger Chicken with Pineapple Mango Salsa

Thanks for another great link Leila!

Lemon Ginger Chicken with Pineapple Mango Salsa, from Mary Laslo on Facebook.

Lemon Ginger Chicken: 1 lb chicken breast, cut into bite-sized pieces; 1 tbsp fresh ginger, grated; Zest of 1 lemon; 1/4 cup lemon juice; 2 tbsp honey; 1 tbsp soy sauce; 1 tbsp olive oil; Salt & pepper to taste

Coconut Rice: 1 cup jasmine or basmati rice; 1 cup coconut milk; 1/2 cup water; 1/2 tsp salt

Pineapple Mango Salsa: 1/2 cup diced pineapple; 1/2 cup diced mango; 1/4 cup diced red onion; 1 tbsp lime juice; Fresh cilantro, chopped (optional); Salt & pepper to taste

Spicy Mayo: 1/4 cup mayonnaise; 1-2 tsp sriracha (adjust for spice); 1 tsp lime juice

Optional Additions: Sliced avocado for creaminess, A sprinkle of toasted coconut flakes for added texture, Chopped jalapeños for extra heat, A drizzle of honey on the salsa for a sweet touch

Prepare the Coconut Rice - Rinse the rice under cold water. In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, reduce the heat to low, and cover. Simmer for 15 minutes until the rice is tender and the coconut milk has absorbed.

Make the Lemon Ginger Glaze - In a small bowl, mix together the grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside.

Cook the Chicken - Heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper, then add it to the skillet. Cook for 4-5 minutes, searing the chicken until golden brown on all sides. Once cooked through, pour the lemon-ginger glaze over the chicken and cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken.

Prepare the Pineapple Mango Salsa - In a bowl, combine the diced pineapple, mango, red onion, lime juice, and cilantro. Season with salt and pepper to taste, then gently toss to combine.

Make the Spicy Mayo - In a small bowl, whisk together the mayonnaise, sriracha, and lime juice. Adjust the amount of sriracha to suit your preferred spice level.

Assemble the Dish - To serve, spoon the coconut rice into bowls. Top with the lemon-ginger chicken and a generous spoonful of pineapple mango salsa. Drizzle the spicy mayo over the top, garnish with fresh cilantro, and add lime wedges on the side for extra zest.

Chicken Chimichangas with Avocado Pineapple Salsa

Adapted from https://www.rockrecipes.com/pork-chimichangas/

Ingredients

For the Chimichangas:

4 flour tortillas, 20cm in diameter; 226g shredded cheese; 3 cups cooked chicken, very thinly sliced and roughly chopped; 2 roma tomatoes, de-seeded and diced small; 1 tsp chili flakes; 1/4 tsp cumin; 1 tbsp olive oil; 1/4 tsp black pepper; pinch salt; canola oil for frying

For the Avocado Pineapple Salsa:

1 ½ cups fresh golden pineapple, diced small; 1 tbsp lemon juice; 1 tbsp finely chopped jalapeño pepper; 1 tsp salt; ½ tsp coarse ground black pepper; 1 tsp ground cumin; 1 tbsp brown sugar; ¼ cup chopped fresh cilantro; ½ red pepper diced small; 1 large avocado diced

Instructions

To prepare the chimichangas:

Toss together the tomatoes, olive oil, chili flakes, cumin, salt and pepper. Add the chopped chicken and toss together well.

Place the cheese in the centre of the tortillas. Add 1/4 of the chicken mixture beside the cheese. Bring two opposite sides of the tortilla toward the centre, they don’t need to meet. Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.

Heat oil to 160°C in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with the Avocado Pineapple Salsa.

To prepare the salsa:

Toss all ingredients together well in a glass bowl.

Let stand for about 2 hours before serving, stirring occasionally.

Serve at room temperature.

When a Pineapple Princess has a 70th birthday!

An occasion like this calls for a Pineapple Party and Ann’s family arranged a classic – dinner and décor with a pineapple theme. A wonderful happy event enjoyed by adults and children alike.

https://www.saveur.com/raw-oysters-with-grille-pineapple-and-thai-basil-recipe/

Raw Oysters with Grilled Pineapple and Thai Basil

Ingredients:

2 tbsp. granulated sugar; 1 tsp. plus ⅛ tsp. Asian fish sauce, divided; 1⁄2 tsp. fresh lime juice, plus lime wedges for squeezing; 1 tbsp. minced shallot, divided; 1 slice of fresh pineapple, ¼ inch thick (4½ oz.), skin cut away; 1⁄4 tsp. extra-virgin olive oil; 1 dozen medium, sweet oysters; Finely chopped fresh Thai basil, or substitute regular basil or cilantro;  Very finely minced Thai chile, for garnish

In a medium bowl, add the sugar, fish sauce, lime juice, and 1 teaspoon of the shallot; whisk well until the mixture is thick and syrupy.

Preheat a grill pan or grill to high heat. Brush both sides of the pineapple slice with some of the sugar mixture. Transfer to the preheated grill and let cook until well-charred, about 3 minutes per side.

Remove the pineapple slice to a cutting board and finely dice it. Transfer to a small bowl and add the olive oil; stir well.

Shuck the oysters and, using an oyster knife, detach the meat from the bottom of the shell, reserving the liquid.

Place the oysters on a bed of coarse sea salt or crushed ice to stabilize them. Add at least 2 small cubes of pineapple to each, or more to taste. Top each oyster with a generous pinch of Thai basil leaves, a few pieces of shallot, and a sliver of Thai chile.

Serve immediately with lime wedges.

Roasted Pineapple Salsa

Mmmm, thanks for the link to this website Katrina, this salsa is really delicious ! 
I served it with crab cakes, Anne

 

 
http://www.thekitchn.com/recipe-roasted-pineapple-salsa-230794

Recipes from The Kitchen:
 

"This is the kind of salsa equally comfortable as a side to your chips or spooned over grilled meat.
 

Fresh pineapple makes for a bright and sweet salsa when cut up and used as is, but it's even better when you take some time to roast it first. High heat transforms pineapple into a deeper, more sophisticated version of itself.

Think: hints of smoky caramel and brown sugar. Sounds good, doesn't it?" from Recipes from the Kitchen website
 

Roasted Pineapple Salsa
 

Serves 2 to 4

1/2 pineapple, peeled, cored, and diced; 1 tablespoon canola oil; 2 shallots, diced; 1/4 cup fresh mint, chopped; 1/4 teaspoon cayenne pepper; Kosher salt
 

Preheat the oven to 230°C. Toss the diced pineapple with the oil, and spread in a single layer on a parchment-lined baking sheet. Roast for 10 to 15 minutes, tossing once halfway through. Roast until golden-brown. Remove from the oven and cool completely.
 

Once the pineapple has cooled, mix it in a medium bowl along with the shallots, mint, and cayenne pepper. Season to taste with salt, and serve.

 

Recipe Notes:
 

•The pineapple can be roasted ahead of time and stored in the refrigerator until you prepare the salsa.
 

•The salsa can be prepared one day ahead and stored in a covered container in the refrigerator until ready to serve.