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Pineapple

Fish Tacos with Pineapple Salsa

July 14, 2014 by Kay Leave a Comment

Fish Tacos with Pineapple Salsa is a healthy recipe of spicy fish that is topped with fresh ingredients that come to life in your mouth.

I used a basic white fish in this recipe but feel free to use tilapia or orange roughy. The fish was actually caught by my husband, Mr. B, who loves to ice fish in the cold winter months in Wisconsin. This is not something that sounds like fun to me, but it is for him and that’s all that matters. I am the lucky one because I get to prepare the fish and come up with new recipes.

This is my first attempt at making fish tacos and I must say I would rate Fish Tacos with Pineapple Salsa a 5 Star recipe. I used a mix of spices to massage into the fish and I used my flat side griddle to cook them which only takes minutes.

Fresh salsa made with fruit is the bomb! Pineapple was on special at the grocery store, so I decided to make Pineapple Salsa to go on the fish tacos. The heat of the jalapenos in the salsa compliments the pineapple and the fish.

The chipotle cream sauce adds another element of heat to Fish Tacos with Pineapple Salsa, but more of a smoky heat rather than a spicy heat. Put all the elements together and you have Fish Tacos with Pineapple Salsa and Chipotle Cream Sauce, super yum!

Enjoy!

Print
Fish Tacos with Pineapple Salsa

Rating: 51

Yield: 8 - 10 Tacos

Fish Tacos with Pineapple Salsa

Ingredients

  • Pineapple Salsa:
  • 1 ½ cups fresh pineapple
  • 1 medium sweet red pepper
  • ½ cup onion
  • 1 jalapeno
  • ¼ cup cilantro
  • 1-2 tbsp. fresh lime juice
  • Salt & Pepper
  • Chipotle Cream Sauce:
  • ½ cup plain yogurt
  • ¼ cup mayonnaise
  • Zest and juice of 1 lime
  • 1 chipotle pepper, minced plus 1-2 tsp. adobo sauce
  • pinch of salt
  • ½ - 1 tsp. sugar, optional
  • Chili Rubbed Fish:
  • 1 lb. white fish, tilapia or orange roughy
  • 1 tbsp. olive oil
  • 3 tbsp. fresh lime juice
  • 2 tsp. agave or honey
  • 1 tsp. garlic powder
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • ¼ tsp. cayenne pepper
  • Pinch of salt and pepper
  • Olive oil for cooking

Instructions

  • For the salsa: Cut the pineapple, red pepper, onion into small chunks and add to a bowl.
  • Mince the jalapeno, removing the seeds and membrane and add to the bowl, if you like a lot of heat keep the membranes in. * Chop the cilantro and add to the bowl. Add the lime juice and stir everything together and add a dash of salt and pepper. Let marinate for 30 minutes.
  • For the cream sauce: In a blender or food processor add the yogurt, mayonnaise, zest & lime juice, chipotle pepper, adobo sauce and salt, pulse to combine. Taste the sauce, add more adobo sauce if you want a little more heat. If the sauce is too acidic, add some sugar.
  • For the fish: In a glass bowl, add the oil, lime juice, agave, garlic powder, chili powder, cumin, salt and pepper. Stir to combine.
  • Pat the fish with paper towel to soak up any extra liquid. Add the fish to a glass bowl. Mix the rub into the fish using your hands or a tongs. Cover the bowl and let marinade for 30-40 minutes.
  • Pre-heat a griddle or frying pan over medium heat. Brush the surface with a small amount of olive oil. Add the fish and cook for 2-3 minutes and turn over and cook for another 2-4 minutes. The time will depend on the thickness of your fish, mine were very thin. Cover the fish with foil to keep warm.
  • On the same griddle or fry pan, warm the corn tortillas, about 15 seconds per side.
3.1
http://www.lovefoodwillshare.com/fish-tacos-pineapple-salsa/

The fish is light & delicate.

The fish is light & delicate.

Love the bright colors of this dish.

Love the bright colors of this dish.

Fish Tacos with Pineapple Salsa

Fish Tacos with Pineapple Salsa

Top with chipotle cream sauce.

Top with chipotle cream sauce.

I like corn tortillas for this recipe.

I like corn tortillas for this recipe.

Filed Under: Appetizers, Fish & Seafood Tagged With: Fish, Lime, Onion, Peppers, Pineapple, Tortillas

Mexican Spiced Pork Kebabs with Grilled Pineapple Salsa

June 2, 2014 by Kay Leave a Comment

Happy Monday Everybody! I hope everyone had a warm and sun-filled weekend. My husband, Mr. B discovered a new bulk food store not too far from where we live so we took a ride this weekend to check it out. He knows the way to my heart!

I picked up many things but the few things that I found that I haven’t seen or are hard to come by are: candy coated mini chocolate chips, ClearJell, reasonably priced gluten-free cookie mixes and frozen gluten-free pizzas.

Today’s recipe, Mexican Spiced Pork Kebabs with Grilled Pineapple Salsa is a mix of a little heat in the kebabs and sweetness from the pineapple. Pork and pineapple are a classic combination and a grilled version certainly was needed for grilling season.

I said good-bye to my in-laws, they are headed back to New Hampshire. It’s always enjoyable having them visit and stay at our home, or as we refer to it when they visit, The Bastian B&B.

Have a great week,

Kay Signature

 

 

 

Print
Mexican Spiced Pork Kebabs with Grilled Pineapple Salsa

Rating: 51

Yield: 4 Servings

Mexican Spiced Pork Kebabs with Grilled Pineapple Salsa

Ingredients

  • 1 pineapple, peeled and cored, cut crosswise into 1/2-inch-thick slices
  • 1 jalapeño, seeded and finely chopped
  • 1 cup roughly chopped fresh cilantro leaves
  • Juice of one large lime
  • 1/4 teaspoon freshly ground black pepper
  • 3 tbsp. olive oil, divided
  • 1 3/4 tsp. salt, divided
  • 2 tbsp. chili powder
  • 1 tsp. cumin
  • ½ tsp. garlic powder
  • 2 lbs. thick cut boneless pork chops cut into 1 inch cubes
  • 6-8 wooden skewers, soaked in water

Instructions

  • Heat your grill to medium-high.
  • Grill the pineapple slices for 3-4 minutes per side. You want some nice grill marks on the pineapple. Cut into a jalpaneo, cilantro, lime juice, pepper, 1 tbsp. olive oil and ¾ tsp. of salt. Stir to combine and set aside.
  • In a large bowl, combine 2 tbsp. olive oil, chili powder, cumin, garlic powder and 1 tsp. salt. f Add the pork and toss to combine, making sure all the meat is covered in the mixture. Let sit for 30 minutes.
  • Thread the pork onto the skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 15 minutes total.
  • Serve the kebabs alongside the pineapple salsa.

Notes

Adapted from Real Simple.

3.1
http://www.lovefoodwillshare.com/mexican-pork-kebabs/

 

Mix the marinade.

Mix the marinade.

Cut the pork into large chunks.

Cut the pork into large chunks.

Marinate the pork.

Marinate the pork.

Grill the pineapple.

Grill the pineapple.

Grill the Kebabs

Grill the Kebabs

Kebabs & Salsa

Kebabs & Salsa

Every bite is delicious.

Every bite is delicious.

Mexican Spiced Kebabs with Grilled Pineapple Salsa

Mexican Spiced Kebabs with Grilled Pineapple Salsa

Juicy pork and sweet pineapple.

Juicy pork and sweet pineapple.

Filed Under: Pork Tagged With: Cilantro, Kebabs, Peppers, Pineapple, Pork

Citrus Broccoli Salad

February 23, 2014 by Kay 3 Comments

What I love most about this recipe for Citrus Broccoli Salad (beside’s the dressing) is all the crunch this salad offers; broccoli, snow peas, radishes and fresh pineapple for starters, then throw in some sunflower seeds and you have a nice crunchy salad with a light & fresh dressing.

Citrus Broccoli Salad

Citrus Broccoli Salad

Feel free to swap out the veggies or the sunflower seeds in this salad. I wouldn’t hesitate using cashews in place of the sunflower seeds. You could also add in matchstick carrots, celery or kohlrabi in place of the radishes or snow peas.

Lots of crunch!

Lots of crunch!

 

I like the orange juice in the dressing, really gives the salad a nice punch of citrus and goes well with the vegetables.

Fresh pineapple!

Fresh pineapple!

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

Print
Citrus Broccoli Salad

Rating: 41

Yield: 6 - 8 Servings as a side

Citrus Broccoli Salad

Ingredients

  • 3 cups chopped fresh broccoli
  • 2 cups snow peas, blanched and halved
  • 3 large radishes (or 4 medium) sliced
  • 2 cups pineapple cut into small chunks
  • 1 cup craisins
  • 1/2 cup roasted salted sunflower seeds
  • ¾ cup mayonnaise
  • 1/3 cup orange juice
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ tsp. garlic salt

Instructions

  • In a large bowl, toss together the broccoli, snow peas, radishes, pineapple, craisins, and sunflower seeds.
  • In a small bowl, stir together mayo, orange juice, sugar, salt and garlic salt. Pour over broccoli mixture in larger bowl. Stir to coat.
  • Cover and refrigerate 4 hours, or overnight. Serve cold.
3.1
http://www.lovefoodwillshare.com/citrus-broccoli-salad/

Adapted from Betty Crocker.

 

 

Filed Under: Salads Tagged With: Broccoli, Orange Juice, Pineapple, Radish, Snow Peas, Sunflower Seeds

Pineapple Zucchini Bread

February 9, 2014 by Kay 4 Comments

Pineapple Zucchini Bread is a moist and flavorful sweet bread that gets it’s moistness from the zucchini and flavor from the pineapple.  I like this for breakfast or served as a dessert.

Pineapple Zucchini Bread

Pineapple Zucchini Bread

 

This recipe makes two loaves, I added chopped pecans to the top of one of the loaves.

 

Creamy butter is a perfect topping.

Creamy butter is a perfect topping.

 

 

This bread freezes well for up to one month. Eat one loaf now and freeze one for later.

 

 

 

 

 

Print
Pineapple Zucchini Bread

Yield: 2 loaves

Pineapple Zucchini Bread

Ingredients

  • 3 Eggs
  • 1 Cup Oil
  • 2 tsp. vanilla
  • 3 cups flour
  • ¼ tsp. baking powder
  • 1 ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 cups sugar
  • 2 cups unpeeled zucchini, shredded
  • 1-8 ounce can crushed pineapple, drained
  • 1 cup pecans, chopped (optional)

Instructions

  • Beat eggs, oil, and vanilla until thick.
  • Combine dry ingredients; flour, baking powder, cinnamon, nutmeg, baking soda, salt, and sugar. Stir into creamed mixture, just until moistened.
  • Fold in the zucchini, pineapple, and nuts (optional).
  • Pour into 2 greased/floured 9x5 inch bread pans or 4 mini loaf pans. Bake the large pans for 55-60 minutes and the mini pans for 50-55 minutes at 350 Degrees. Test with a wooden toothpick. Cool in pans for 10 minutes, then place loaves directly on a cooling rack until cooled.

Notes

You can freeze this bread. Wrap in plastic wrap, then in foil. It will keep up to one month in the freezer.

3.1
http://www.lovefoodwillshare.com/pineapple-zucchini-bread/

 

 

 

Filed Under: Breads, Breakfast / Brunch Tagged With: Bread, Nuts, Pineapple, Zucchini

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