Tag Archives: Pineapple Salsa

Salsa Sunday in La Gringa’s Kitchen

Welcome to Salsa Sunday

Sunday is my market and prep day. Even beach girls need some organization in their foodie lives. I have the same problem as many of you do at 4 pm when I’ve been writing all day and I’m hungry, “What’s for dinner?”

If I have a plan and some veggies and fruits prepped in advance then I am much less likely to reach for the tortilla chips or a quick quesadilla. I don’t have the American luxury of buying pre-washed bags of salad or veggies, which is really a great fall back plan for busy cooks who want nutritious food on the table quickly. So I wash and cut up jicama, cucumbers, carrots, melon, pineapple and lettuce. Here’s a post about eating real food at home in a hurry.

Today I made four salsas for quick additions to tacos, grilled fish or meats, or for veggie dips. Once I started roasting and chopping I couldn’t help myself.

I’m taking my salsas to Fiesta Friday where you too can find delicious recipes for your weekend fiestas.

Simple Salsa Recipes:

Pico de Gallo

Chop 2 ripe tomatoes, 1/2 red onion, 1/2 to 1 Serrano chili to taste, and a generous hand full cilantro. Mix with a squeeze of 1/2 key lime or 1/4 Persian lime and a dash of salt. This salsa will keep in the refrigerator for at least 7 days. If you’re feeling creative try a different pepper like jalapeno or red bell pepper, or add chopped cucumber or jicama. Pico de gallo is always in my refrigerator.

Pineapple Salsa

Make pico de gallo and substitute chopped ripe pineapple for the tomatoes and add chopped orange, yellow or red bell pepper.

Mango Ginger Salsa

Make the pineapple salsa and substitute ripe mango for the pineapple. Then add 1 tablespoon of fresh grated ginger root.

Roasted Red Pepper Salsa

Cut 2 large red bell pepper into quarters, remove seeds and stem. Quarter a large yellow or white onion. Coat vegetables with olive oil and a dash of salt. Roast in the oven at 400 degrees or on the BBQ using indirect high heat, for 20-30 minutes until the peppers and onions are soft and charred. Cool and whirl in a food processor with 1 glove of garlic. Adjust salt to taste.

Pickled Red Onions with Serrano

Slice 1 red onion. Optional add 1/2 Serrano chili sliced into rings, depending on your heat tolerance. Add 1/4 cup rice vinegar, 2 tablespoons sesame oil, 1 tablespoon sesame seeds and 1 tablespoon Korean red pepper powder or paprika. Let marinate at least two hours or overnight.

Buena salud, disfrute de su comida. Good health, enjoy your meal.

La Gringa Cooks, Pollo Rellenos Con Pina Salsa

Pollo Rellenos
Living the expat life in rural Mexico gives me a new appreciation of “cooking locally” and I am excited to begin a new series called, La Gringa Cooks. I have adapted many recipes to accommodate new ingredients, new cooking methods and work arounds for favorite meals all while keeping healthy and fit. I’ll share my hits and flops from the my beach kitchen in Baja Mexico.


There is no Trader Joes or World Market around the corner for exotic spices and prepared spices or meals. There is no Whole Foods with a rainbow of vegetables and fruits. What I do have is a Sunday Market where fresh local produce is sold for pennies. I can buy a weeks worth of fruits and vegetables for a family of two for about $8 USD. We have incredible fishing in the Sea of Cortez and very lean meats. There are no fat cows or pigs here.


Today’s recipe was inspired by Angie’s Fiesta Friday Healthy Challenge image

To see more healthy recipes go here.
She has given us pineapple (pina) and a green leafy vegetable to create a healthy meal. Swiss chard is delicious at the moment and fresh pineapples are a staple here.

Chicken Stuffed With Chard and Warm Pineapple Salsa
Difficulty: Easy but looks fancy


For Stuffed Chicken

2 chicken breasts boned and skinned
2 slices prosciutto or Serrano jamon
1 bunch fresh chard leaves
2 cloves garlic minced
Black pepper
3 tablespoons olive oil
1/2 cup dry white wine or low sodium chicken broth

For Pineapple Salsa

1 cup fresh or canned pineapple
1/4 chopped red onion
2 tablespoons pineapple jelly
1/4 to 1 tsp finely chopped serrano chile, to taste


Wash chard carefully, strip the leaves from the stems and rough chop the washed leaves. Sauté minced garlic in a splash of heated olive oil until fragrant in a skillet. Add chard and sauté until wilted. Remove chard and set aside.

Prepare chicken breasts by skinning and deboning or buy skinless, boneless chicken breasts. Slice partially through each individual breast. Pepper but do not salt the meat. Stuff each breast with a generous 1/3 cup of chard. Fold breast pieces over the stuffing and wrap with Serrano ham slices. Secure with toothpicks.
Reheat skillet with a generous splash of olive oil and grill chicken breasts on medium heat until cooked through, about 20 minutes depending on the thickness of the chicken. A splash of white wine works wonders to deglaze the pan and keep the chicken moist while cooking.

While chicken cooks. Cut and prepare the pineapple if using fresh into small chucks. Chop onion and chile. Sauté onions until fragrant and add pineapple, chile and jelly. Gentle sauté until pineapple is soft.

Serve chicken breasts whole or slice and serve with warm salsa.
Enjoy with a glass of Mexican Chardonnay.

Caramelized Pineapple Salsa and Mahi Mahi Tacos

Caramelized Pineapple Salsa Mahi Tacos

Nothing says “Island Cuisine” like caramelized pineapple and Mahi Mahi rolled into a warm corn tortilla – served al fresco while over looking the Pacific. I’m sharing my dish at Fiesta Friday.

Have you every cooked your fish in fruit salsa? No? You should definitely get it a try. I chopped the salsa ingredients once and used 1/4 to cook the fish in and served the rest at the table. Sautée the Maui Gold pineapple with red onions, ginger, cilantro, red pepper and jalapeño until golden. Add the fish and cook until just opaque. The fish will have a slightly sweet spicy glaze and little bits of caramelized pineapple and onion.

I would serve this along side coconut rice or sesame confetti zuc noodles if I wanted a more formal meal but tacos seemed just right for a casual meal on the lanai. I served these with a crisp white wine and a healthy dose of tropical air.

This recipe would work with any fruit or tomato salsa. The salsa serves as your sauce for fish or chicken. “What could be easier than that?” said in Ina Garten’s voice.

A Rough Recipe:
Chop 1 red onion, 1 cup of ripe pineapple, 1/2 bunch cilantro, 2 inches of fresh ginger, 1/2 jalapeño to taste, 1 small red bell pepper. Add a squeeze of lime. Sautée 1/2 cup of your salsa in 1 tablespoon butter and a splash of olive oil. Cook until golden and the add fish. Steam over the salsa, turning once until just opaque, about 10 minutes.

Serve with warm corn tortillas, Sriracha sour cream, angel hair cabbage or shredded lettuce and lime wedges.

Caramelized Pineapple Salsa Mahi Tacos


Caramelized Pineapple Salsa Mahi Tacos
Caramelized Pineapple Salsa Mahi Tacos
Caramelized Pineapple Salsa Mahi Tacos

A warm Aloha,