Fresh Pineapple Ginger Salsa

Summer grilling and the flavors are spicy sweet. Fresh Pineapple Ginger Salsa is the perfect condiment for hot off the grill chicken, fish, pork and seafood.

Fresh Pineapple Ginger Salsa

After buying my first whole pineapple, I was hooked! No more canned pineapple for me. So, how do you know you have the right pineapple??? There is no better way to say it….….sniff it’s butt! 

If you sniff the stem end and its smells, ripe, sweet, and fruity…..thats your pineapple! 

Now you have the perfect pineapple, how do you cut it??? Well, you need to let an expert explain, and who better than Martha Stewart. Click here for a short video on how to cut a pineapple.

Summer salsas need all fresh ingredients. Sweet pineapple, sweet bell peppers for color, spicy jalapeño for heat, onion, fresh ginger root, and cilantro make for a sweet and spicy topping for grilled foods or for your favorite tacos.

Fresh ginger gives a kinda sweet, kinda peppery, kinda lemony, kinda spicy,and  pungent flavor to Fresh Pineapple Ginger Salsa or any dish you use it in. 

Fresh Pineapple Ginger Salsa

Ginger can be used in sweet or savory dishes, and has been used medicinally for centuries. Used as a tonic, antiseptic, diuretic, fever reducer, appetite aid, and digestion stimulant. Herbalists use ginger to treat arthritis, bronchitis, colitis, colds, coughs, rheumatic pain, and menstrual cramps. 

Freezing peeled ginger root ensures you have a ready supply. Peel a fresh ginger root and store in a freezer bag, making sure all the air is out of the bag. When the need for ginger arises…..just grate the frozen ginger in the desired amount……easy!!

Whip up a batch of Fresh Pineapple Ginger Salsa for your next turn at the grill…..you will be glad you did!!

P.S. Later in the week I will have a quick easy grill recipe using Fresh Pineapple Ginger Salsa!!!!!! Come back and check it out!!

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Fresh Pineapple Ginger Salsa

Fresh Pineapple Ginger Salsa

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: About 3 cups
  • Category: Condiment
  • Method: Mix
  • Cuisine: American

Ingredients

½ pineapple, pealed, cored, small diced ( about 3 cups)

1 jalapeño- seeded and vein removed, very finely diced

1/2 cup sweet peppers, diced small (red, orange, yellow green)

¼ cup finely diced red onion

1 teaspoon grated fresh ginger root

½ cup chopped cilantro, chopped

Zest and juice of one lime

1/2 teaspoon Sriracha sauce

Salt to taste

pinch sugar (optional)


Instructions

Combine all ingredients in a medium bowl. Adjust seasonings to taste.

Keywords: pineapple, peppers, cilantro, salsa, condiments

Asian Edamame Salad

I think I may be in a sugar coma……ugh!! The holidays have gotten the best of me. I actually am craving something good!! Asian Edamame Salad is a refreshing change after this past month.

Asian Edamame Salad

Having been on a sugar frenzy for the past month, my body needs a change. Both Tim and I are ready to get back to better eating habits. More fresh….a lot less sugar! Continue reading “Asian Edamame Salad”

Asian Veggie Noodle Bowl

It’s the weekend…..oh hum……a rainy weekend at that……..lets cook!! Asian Veggie Noodle Bowl is good today, and tomorrow, and the day after that!

Asian Veggie Noodle Bowl

I adapted this recipe from Southern Living, it looked so good I had to try it. Plus, noodle bowls are all the rage and we just stay current!!

Good warm, room temp, or cold, this is really an awesome dish. You can eat it today…..and by the way, I couldn’t quit eating it, so I had to put it away…..no self control!

Asian Veggie Noodle Bowl

I did put some in a container for work on Monday. Now, contrary to popular belief, I think our school lunches are awesome, but they are geared for kids, so I pack a lunch sometimes.

This is one of those times. I love, love, love asian food. This noodle bowl is the perfect blend of all of my favorite things.

Asian Veggie Noodle Bowl

Rice noodles are fool proof, just cover them with boiling water and let them set……what could be easier?

The sauce is a mixture of soy, rice wine vinegar, honey, ginger, garlic, sesame oil, and sweet chili sauce. It is slightly spicy and the sesame oil with it’s rich amber color and distinctive nutty flavor, gives the noodle bowl that Asian flavor I love so much. The black sesame seeds give it a hint of color, but if you cannot find them toasted sesame seeds will work just as well.

Asian Veggie Noodle Bowl

All the veggies give a crispy freshness to the bowl, and make it a pretty bowl and make its pretty healthy. Vegetarian if you will……

Need a dish today and lunch tomorrow? Try Asian Veggie Noodle Bowl …….and sing the Asian Veggie Noodle Bowl praises !

Print

Asian Veggie Noodle Bowl


Ingredients

  • 3/4 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 1/3 cup honey
  • 2 tablespoons minced fresh ginger
  • 2 cloves garlic, minced
  • 2 teaspoons dark sesame oil
  • 2 tablespoon Sweet Chili Sauce
  • 14 ounce package rice noodles
  • 1 15-ounce can cut baby corn, rinsed and drained
  • 1 8-ounce can sliced water chestnuts, rinsed and drained
  • 1 large red bell pepper, thinly sliced
  • 1 cup sugar snap peas. sliced
  • 1/3 cup finely chopped green onions
  • Black sesame seeds for garnish

Instructions

  1. Whisk together first 6 ingredients in a medium bowl; set aside.
  2. Cook rice noodles according to package directions. Drain and place in a large bowl.
  3. Pour vinegar mixture over hot cooked noodles. Toss to combine. Add vegetables, toss to combine. Sprinkle with sesame seeds, if desired. Serve hot or cold.