pineapple salsa

Caramelized Pork Tacos with Pineapple Salsa - topped with sriracha mayo, obviously! Quick and easy to make! Naturally gluten free.

Caramelized Pork Tacos With Pineapple Salsa

shallot, minced

garlic,

jalapeño,

fish sauce

pork

sugar

water

pineapple

cucumber

cilantro

onion

lime juice

salt

tortillas

cilantro and lime

chili sauce

Caramelized Pork Tacos with Pineapple Salsa

For the pork

Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño &#8211; saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce &#8211; stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once &#8211; then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.

Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes. Turn the heat to high and add the pork and the fish sauce – stir fry for a few minutes until the pork is no longer pink. With the heat very high, add the sugar and water and stir once – then let the pork caramelize by not stirring it for about 1 minute. Repeat this process until the pork is nice and golden brown.

Caramelized Pork Tacos with Pineapple Salsa Step 1

For the salsa

Toss everything together in a medium bowl.

Caramelized Pork Tacos with Pineapple Salsa Step 2

For the tacos

Warm the tortillas quickly in a skillet with a little bit of oil. Arrange the pork between 6 tortillas and top with the salsa and the chili sauce.

Caramelized Pork Tacos with Pineapple Salsa Step 3

We made these for dinner tonight. We raved about how easy and yummy they were. I love that there's very little actual cooking (great for summer!) and they're done in no time at all!  I immediately began imagining all the ways I could use that pork in other dishes (salads, bowls, pork lolipops). Your recipe never disappoint! Thanks so much!

Um yes Please! There is a very good possibility that I will be making these this week!

New to this blog and was wondering if you can reveal where to find those metal taco holders??? 
Thx

God these look good! Lindsay - I think with your food styling, you could make just about anything look amazing. I'll be trying these. Thanks for sharing!

I just finish devouring your tacos they where so delicious my family loved them.  They are now in my favorites . Your pictures are always so beautiful too.

https://content.jwplatform.com/videos/LF0CB2w8.mp4

Caramelized Pork Tacos with Pineapple Salsa – topped with sriracha mayo, obviously! Quick and easy to make! Naturally gluten free.

This pineapple salsa recipe has a delicious combination of sweet and spicy. It can be served with grilled chicken or fish or as an appetizer with chips.

Pineapple Salsa Recipe

Whole pineapple, (to use as the bowl)

diced bell peppers,

Roma tomatoes

red onion

tbsp lime juice, (about 2 limes lime

tsp black pepper

jalapenos

To make the pineapple bowl, cut about 1/3...

To make the pineapple bowl, cut about 1/3 of the pineapple off, leaving the stem attached to the larger piece of the pineapple. Make a cut around the outer edge of the pineapple fruit and make cuts across the middle too. Use a metal spoon to loosen and scoop out the pineapple chunks. Pour the extra juice out of the pineapple bowl so that it is empty.

Dice enough of the pineapple chunks to make...

Dice enough of the pineapple chunks to make one cup of diced pineapple to be used for the salsa and save the rest for another use.

In a small bowl, mix together diced pineapple,...

In a small bowl, mix together diced pineapple, diced tomatoes, diced peppers, minced onions, chopped cilantro, lime juice, salt, and pepper.

Transfer the salsa to the pineapple bowl for...

Transfer the salsa to the pineapple bowl for serving.

Store in the fridge.

https://mediavine-res.cloudinary.com/video/upload/cccefnrspcx19sczubwu.mp4

THE BEST Fish Tacos with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck.

Fish Tacos {Crispy &amp; Healthy}

flour almond

tsp taco seasoning

garlic powder

cornstarch

tsp salt

black pepper (to taste)

tbsp avocado oil

corn tortillas

plain yogurt (2%+ fat)

mayo (I use avocado oil)

lime (juice of)

cayenne

Cabbage

Tomato

Avocado

Red onion

Cilantro

Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.

Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.

Toppings: Chop and prepare the toppings.

To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don&#039;t over cook. Do not overcrowd the skillet - helps to keep fish crispy. Remove onto a plate.

To assemble tacos: Warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula. Fill each tortilla with 3-4 pieces of fish, add toppings and drizzle with sauce. Serve immediately with your favorite toppings (please see suggestions in notes).

https://content.jwplatform.com/videos/iZ3jGNPd.mp4

Easy and Healthy Fish Tacos Recipe with crispy fish, veggies and the best crema with yogurt to keep calories in check. Spicy, creamy and better than any food truck. Promise!

How to Make Fish Tacos

A fresh and delicious Pineapple Salsa perfect as an appetizer or side dish! Don&#039;t forget to check out my step by step photos and tips above!

Pineapple Salsa

pineapple (diced)

bell peppers (diced)

Roma tomatoes (diced (about 3))

fresh cilantro (chopped)

red onion (minced)

Dice the red onion and add it to a large mixing bowl with the lime juice.

Slice the top and bottom from your pineapple then slice the skin away and remove any eyes. Cut the pineapple down the middle then quarter and slice away the core. Dice into small pieces and place in a large bowl.

Dice the bell pepper, and tomatoes. Halve the jalapenos and remove the seeds and ribs then mince.

Mince cilantro leaves and place everything into the bowl with the pineapple. Sprinkle salt and stir to combine.

This recipe for pulled chicken tacos with pineapple salsa is flavorful shredded chicken combined topped with sweet and tangy salsa and creamy cilantro sauce, all stuffed inside warm corn tortillas.

Pulled Chicken Tacos with Pineapple Salsa

olive oil

chicken breasts

chicken broth

chili powder

cumin

oregano

pepper

pineapple (finely diced)

red bell pepper (finely diced)

red onion (finely minced)

juice of 1 lime

cilantro leaves (finely chopped)

sour cream (can use light)

cilantro leaves (roughly chopped)

honey

green salsa

salt and pepper

purple cabbage

Sol de Oro corn

lime cilantro leaves

For the chicken:

In a bowl stir together the tomato sauce, chicken broth, garlic powder, chili powder, cumin, oregano, sugar, salt and pepper.

In a large pan heat the olive oil over medium high heat. Season the chicken generously with salt and pepper. Place the chicken skin side down and cook for 4-6 minutes or until golden brown.

Flip the chicken and cook on the other side until golden brown.

Take the pan off the heat and pour the tomato sauce mixture over the chicken; the chicken should be at least 2/3 of the way covered. (Add more chicken broth if needed).

Place the pan back on the heat and bring the sauce mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 35 minutes or until chicken is cooked through. Remove the skin and bones and shred the chicken with 2 forks. Pour the remaining sauce from the pan over the shredded chicken and toss to coat. Season with salt and pepper to taste.

Crockpot instructions: Place the chicken and tomato sauce mixture in a crockpot. Cook for 4 hours on high or 8 hours on low.

For the pineapple salsa: Combine all the ingredients in a bowl; place in the refrigerator until ready to use.

For the cilantro sauce: Place all of the ingredients in the food processor and blend until smooth.

To assemble the tacos:

Place 2 mini corn tortillas on top of each other (for a total of 8 stacks of tortillas). Divide the cabbage evenly among the tortillas. Top with 1/4 cup chicken, a drizzle of cilantro sauce and a tablespoon of pineapple salsa.

Serve with lime wedges and cilantro leaves if desired.

Seared Ono with a honey soy Glaze and Pineapple Salsa- a fresh and healthy dinner recipe!

Seared Hawaiian Ono with Honey Soy Glaze and Pineapple Salsa

lbs Fresh Ono cut into 4-6 pieces

⅓ C soy sauce

T sliced ginger

garlic

——-

Pineapple Ginger Salsa

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

jalapeño- seeds removed, very finely diced

mild red chili

¼ C finely diced red onion

ginger root

½ Cup chopped cilantro

lime

⅛ tsp kosher salt

sugar (optional)

Make marinade for the fish. Blend soy sauce, honey, sliced ginger, garlic and olive oil in a blender until smooth. Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.

While fish is marinating, make pineapple salsa. Cut pineapple in half, saving top half for another use. cut the bottom off, creating a stable base. With a large sharp knife, cut the skin off in vertical slices cutting downward. Cut into wedges and remove the core. Slice and dice into ½ inch cubes and place in a medium bowl. You should have about 3 cups. Toss in the rest of the ingredients. for a milder salsa, add only ½ a jalapeño. If your pineapple is ripe you will not need to add sugar. Taste and adjust.

Prepare Fish

. Heat oil in a large heavy bottom skillet, over medium high heat. When oil is hot, place the fish in the skillet, saving the marinade. Sear the fish, on its sides, and set aside. For medium rare, a quick 2-3 minute sear on each side is all you need.

If you like your fish cooked more, place in a warm oven until desired done-ness.

Pour the remaining marinade into the skillet and bring to a boil for 30 seconds, until it thickens. Strain and place in a small bowl. You will have about ⅛ to ¼ cup.

Spoon this over the fish, along with a generous amount of pineapple salsa before serving.

Just cooked this tonight for 16 members of the family while on vacation in Hawaii. Hit a grand slam. This was so good. Added some mango to the salsa and it was terrific. Did 4lbs ono and 3 lbs salmon, cooked on the grill, both were delicious. Made some grilled asparagus and jasmine rice for sides and everything went well together. 

   Everyone loved it, even the picky eaters. Some of the comments were, this is better than eating at a fancy restaurant, best salmon ever, I don"t like fish but this was incredible. Thank you so much for the recipe, it is a keeper.

Ted, thanks so much for your comment and feedback on the recipe- so happy you enjoyed it!!!

Used pre-made mango salsa instead. Delicious!

Wow. This was amazing.  We made it twice while we were in Kauai

Whole family loved it, even the non fish eaters!

Loved it! Some serious flavour in this dish! We've never seared fish before, or made a glaze or salsa so it was really fun to try this! Yum :)

Thank you for the recipe. The relish was delicious and I used albacore tuna. I marinated it for 8 hours. Try this recipe. You will not regret it

Got everything prepped tonight the pineapple salsa is the only fruit based salsa my wife or I have ever liked can't wait to sear off the ono tomorrow its gonna be amazing

This easy side dish, or meal addition is perfect for the warmer months and contains an abundance of sweet and savory fresh elements in one easy to eat combination.

Pineapple Mango Salsa Recipe

pineapple (fresh, cubed)

mango (fresh, diced)

red onion (diced)

red bell pepper (diced)

cilantro (chopped)

basil (chopped)

salt & pepper

Prepare fruits

Prepare each fruit by removing any necessary skins, peels, or stones. Pineapple should be cubed, peppers, mango, and onion diced, and herbs chopped. Squeeze the limes to also provide the juice.

Combine

Add all the fruits, vegetables, and herbs to a large bowl, and mix. Add the lime juice, and spices to the salsa; mix.

Chill

Chill salsa for at least 2 hours to allow it to marinate. The longer it sits (up to 24 hours) the better it will taste. Enjoy!

An easy, delicious recipe for shredded slow cooker pulled jerk chicken, made with easy-to-find ingredients! Serve as tacos or over rice.

Jerk Chicken Tacos

thyme

nutmeg

cinnamon

allspice

ginger

black pepper

chicken

green onions

jalapeño peppers (with seeds, diced)

pineapple chunks (unsweetened,

white vinegar

red cabbage (Shredded)

feta cheese

lime wedges

Stir

Prepare the rub: In a small bowl, stir together the thyme, nutmeg, cinnamon, allspice, ginger, black pepper, and salt.

Drizzle

Drizzle the olive oil over the top, then mix to form a paste.

Place the chicken thighs in a 6-quart slow cooker. Rub the spice paste over the top of each. Sprinkle in the white parts of the green onions (reserve the green tops for serving).

Pour

Pour the diced pineapple in its juice evenly over the top, then the white vinegar.

Cook

Add the garlic and jalapeños. Cover and cook on low for 4 to 5 hours, until the chicken is tender and cooked through.

Shred

Remove the cooked chicken to a plate and shred.

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