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Recipe: Mango-Pineapple Salsa For Some Aloha

June 27, 2019

 

WHEN YOU SIMPLY CANNOT ESCAPE TO HAWAII, BRING ON THE ALOHA SPIRIT WITH A LITTLE TASTE OF THE ISLANDS 

 

 

A friend of ours, who owns Hawaiian food restaurants, shares with us her famous Mango-Pineapple Salsa recipe.  It is perfect for those summer BBQ's because it pairs well with just about any type of grilled meat you make in your backyard.  It also work great for a picnic lunch with rotisserie chicken.  Combine it with bread or tortilla.  

 

 

To go in line with a Hawaiian summer dish, we decided to create these crowd-pleasing sliders.  If you only want the salsa recipe, then skip past the meat marinades.  

 

First, we marinade the meat.  She recommends that you use boneless, skinless chicken thigh meat for optimal results. For 8-10 thighs, she mixes together:

1/2 cup soy sauce

1/2 cup water

1/3 cup of white sugar

1/4 cup of brown sugar 

 

Next, add...

 

1 tablespoon Worchester 

3 slices of fresh, crushed ginger

5 cloves of crushed garlic

1/2 cup of pineapple juice

Refrigerate the marinade over night.

 

We prefer the Beef Short ribs about a quarter inch thick.  For 12 pieces of ribs start with...

 

¼ cup soy sauce 

¾ cup of water

¼ cup of sugar 

6 crushed cloves of garlic

1 dash of red crushed pepper

 

Allow the meat marinade for a minimum of 6 hours in the refrigerator.

 

 

The Salsa starts off with 2 large ripe, yet firm, mangos.  Peel and remove the fruit from the seed, then dice finely.  Peel and core a fresh pineapple.  Dice ½ of the pineapple for the salsa and cut the other half into bite sized pieces.  Finely chop 1 green onion and mix into the mango–pineapple mixture.  If you like your salsa on the hot side, add minced fresh jalapenos to taste.  Refrigerate.

 

There are two things you may need to buy at an Asian Market near you.  One is Sambal Chili Paste and the other is Li hing mui.  You can substitute Sambal with Sriracha in case you have it handy.  The Li hing mui is gently sprinkled over the remaining pineapple pieces and refrigerated.  Its so simple and absolutely amazing.

 

 

Once you get the grill going, begin by cooking the chicken first, as the beef will cook very quickly.  Remove the chicken from the heat once it has cooked thoroughly and let it sit for a minute.  Slice the thighs into bite size strips.  The beef ribs should have a nice crusty char but not overcooked.  Slice between the bones or remove altogether.

 

 

Serve on Hawaiian rolls, the Mango-Pineapple Salsa and Sambal Chili Paste.  Enjoy and Aloha!!

 

 

Courtesy photos.

 

 

 

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