Pineapple Strawberry Salsa

Pineapple Strawberry salsa is a naturally sweet mouthwatering dip that won’t last long once the first bite is taken. Change up the salsa selection at your next social gathering with this fresh made easy to follow recipe. My family knew something good was happening when I started chopping in the kitchen. The occasional teenager would circle closer and closer until it was feeding time. My husband sensed the activity in the kitchen and made his way to the frenzy to get his scoops in before it was significantly reduced or worse all gone. Joking aside, my family did love this recipe and I hope yours does too.

Watch the video and follow the instructions below to have this exciting party favor at the ready. Your hands may get a bit sticky making this terrific seasonal salsa but it is well worth the effort. I love dicing up fresh fruit and having that fresh harvest feel as you create something fun and exciting. Like and share this or any of the recipes you may find interesting form my growing catalogue of menu selections. Thanks and se you again soon.

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In a bowl: combine pineapples

Jalapeños, red onions, cilantro, lime juice, & salt.

Mix well.

Just before serving (or eating) add strawberries and mix. Season with salt or lime juice to taste. Serve immediately or before the pineapples start to turn “red-ish” from the strawberries.

Serve immediately!

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Pineapple Strawberry Salsa

Delicious seasonal salsa that is addictively sweet and drips with juicy excitement.
No ratings yet
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Side Dish
Cuisine Hispanic, Mexican
Servings 4 cups
Calories

Ingredients
  

  • 2 cups fresh pineapples (very ripe) chopped
  • 1 ½ cups fresh strawberries (very ripe) cut into quarters
  • ¼ cup red onions minced
  • ¼ cup cilantro chopped
  • ½ tsp salt
  • ½ lime juice only
  • 1 jalapeño deseed & minced

Instructions
 

  • In a bowl: combine pineapples, jalapeños, red onions, cilantro, lime juice, salt and mix well.
  • Just before serving (or eating) add strawberries and mix. Season with salt or lime juice to taste. Serve immediately or before the pineapples start to turn "red ish" from the strawberries.

Serve with chips.

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    More Hispanic Recipes

    Easy Strawberry Cake

    Warm juicy fresh from the market strawberries layered in moist fluffy cake ia a seasonal must try for a perfect summer treat. Next time you find yourself standing in your produce department or farmers market surrounded by the sweet aroma of strawberries, grab a buggy full and treat yourself and family to one of natures truly dynamic treats. This is a wonderful weekend bake recipe to give the house that homecoming feeling and to give the snack table a mouthwatering option that will awaken your appetite with temptation and desire. 

    Watch the video and follow the instructions below to have this easy strawberry cake cooling ever so aromatically on a counter near you. Enjoy this as a dessert, with coffee, milk or tea. Serve warm with a dollop of your favorite ice cream and enjoy the rest of your day in satisfied relaxation. Like and share this or any of the recipes you may find interesting. Don’t forget to hit the like and subscribe buttons to stay up to date on all the latest eatfoodlicious publications. Feel free to browse my growing catalogue for additional ideas to inspire your next eatfoodlicious experience.

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    In a large bowl: combine the eggs and oil then beat until pale yellow. Add sour cream, vanilla extract, lemon juice, sugar while continuing to beat until smooth. Add the flour, cornstarch, baking powder and salt then mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the cake very soft & fluffy. This batter tends to be thick at this stage but that is expected.

    Pour half of the batter in the spring pan. Layer with quartered strawberries.

    Add the remaining batter. Place the strawberry halves on top.

    Bake for 45-50 minutes or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes before serving.

    Dust with powdered sugar

    Serve & enjoy!

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    Easy Strawberry Cake

    Warm slices of this richly delicious moist and fluffy cake will fill your tummy and make you smile at the same time.
    No ratings yet
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Baked Goods, Dessert
    Cuisine American
    Servings 8
    Calories

    Equipment

    • 9" springform pan

    Ingredients
      

    • 1 lb Strawberries rinsed & remove the stems

    Wet

    • 1 cup granulated sugar
    • 1 cup sour cream room temperature
    • ½ cup canola or vegetable oil
    • 1 tbsp lemon juice
    • 1 tsp vanilla extract
    • 2 large eggs room temperature

    Dry

    • 2 cup all-purpose flour
    • 2 tbsp cornstarch
    • 4 tsp baking powder
    • ½ tsp salt

    Instructions
     

    • Remove the stems and clean the strawberries. Cut ½ lb of them into quarters and the other ½ lb into halves. Set aside.
    • Preheat the oven to 375°F. Place parchment paper on the bottom of the spring pan. Grease with butter or cooking spray around the edges.
    • In a large bowl: combine the eggs and oil then beat until pale yellow. Add sour cream, vanilla extract, lemon juice, sugar while continuing to beat until smooth. Add the flour, cornstarch, baking powder and salt then mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the cake very soft & fluffy. This batter tends to be thick at this stage but that is expected.
    • Pour half of the batter in the spring pan. Layer with quartered strawberries. Add the remaining batter. Place the strawberry halves on top.
    • Bake for 45-50 minutes or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes before serving.
    • Sprinkle with powdered sugar. Serve with fresh strawberries, ice cream or cool whip.

    Place leftovers in the refrigerator. It will stay fresh for up to 5 days. Enjoy!

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      Strawberry Banana Bread

      Strawberry Banana Bread takes two of my favorite ways to make a nice loaf of sweet delight and turns them into something truly smoothly rewarding. All the haunting flavors of warm rich banana bread with gentle whips of trace notes of strawberry will have food lovers closing their eyes as they chew so they are not distracted by all the bursts of flavor toping out of each bite. Fresh from the oven this Bread is so aromatic that it makes the house smell like a well baked banana strawberry dessert. Once I started to slice the loaf the “I am next” line started with empty plates and clamoring forks. It is both rewarding and almost heartbreaking how fast a work of art like this will go once the team knows it is on the menu.

      Watch the video and follow the instructions below to have a nice loaf of this fresh made dessert bread ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your your family enjoyed this easy to make delicious bread. One slice with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too once you give this tasty dessert loaf a try.

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      In a large bowl; combine all the sugar and butter as you mix.

      Then add one egg at a time while continuing to mix. Add vanilla extract and mix.

      Add flour, salt, baking powder & baking soda to the bowl as you mix everything together.

      (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).

      3 ripe bananas

      Smash the ripe bananas using a fork.

      Mix them into the batter.

      Then add the coated strawberries to the batter.

      Gently fold everything together using a spatula (Do not over mix or use a mixer).

      Transfer the batter to the loaf pan.

      Bake for 55-65 minutes or until a toothpick placed in the center of the bread comes out clean.

      Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a cake rack to finish cooling.

      Serve & enjoy!

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      Strawberry Banana Bread

      Delicious strawberry morsels mixed with banana cream swirling throughout fluffy, moist and rich luscious bread.
      No ratings yet
      Prep Time 10 mins
      Cook Time 1 hr
      Total Time 1 hr 10 mins
      Course Baked Goods, Breakfast
      Cuisine American
      Servings 8
      Calories

      Equipment

      • Loaf Pan (9" x 5")

      Ingredients
        

      • 3 ripe bananas
      • 1 ½ cups (about 7-8 oz) Strawberries
      • 1 tbsp flour

      Wet

      • ½ cup (1 stick) unsalted butter softened
      • 1 cup granulated sugar
      • 2 tsp vanilla extract
      • 2 large eggs room temperature

      Dry

      • 2 cups all-purpose flour
      • 1 tsp baking powder
      • ½ tsp baking soda
      • ½ tsp salt

      Instructions
       

      • Preheat the oven to 350°F / 176°C. Grease the loaf pan (9×5) with softened butter or coat with cooking spray.
      • Cleaned, remove stem & cut the strawberries into quarters. Coat the strawberries with 1 tbsp of flour. Set aside until ready to use.
      • In a large bowl; combine all the sugar and butter as you mix. Then add one egg at a time while continuing to mix. Add vanilla extract and mix.
      • Add flour, salt, baking powder & baking soda to the bowl as you mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
      • Smash the ripe bananas using a fork and mix them into the batter. Then add the coated strawberries to the batter as you gently fold everything together using a spatula (Do not over mix or use a mixer). Transfer the batter to the loaf pan.
      • Bake for 55-65 minutes or until a toothpick placed in the center of the bread comes out clean.
      • Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a cake rack to finish cooling.

      Serve & enjoy!

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        Keyword best chocolate zucchini bread recipe, best strawberry banana bread recipe, easy strawberry banana bread recipe, fresh strawberry bread recipe, kid friendly recipe, strawberry banana bread
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        Instant Pot Strawberry Jam

        Instant Pot Homemade Strawberry Jam is delicious and bursting with sweet zest filled lusciousness. Jam over toast is a simple snack that is great for those morning when you did not allow enough time to have a full breakfast. This flavor is awesome on a flaky biscuit and even goes great with oatmeal. I love that I can make something past generations of little old grandmas would be claiming I stole their recipe for. Learning to cook something as seasonally time tested as melt in your mouth Strawberry Jam is rewarding and is a legacy must for those of us that look to have a full pantry of homemade items at the ready.

        Watch the short video and follow the simple instructions below to have this first place blue ribbon Instant Pot strawberry jam recipe dripping from a toasted English muffin today. Like and share this or any of the recipes you may find interesting from my growing catalogue of homemade selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfooldicious publications. Whether you are enjoying your afternoon tea with a crumpet covered in strawberry jam, or a warm strawberry jam covered scone with coffee; I hope your next food adventure is ever so eatfoodlicious.

        Rinse as you clean & remove all stems from the strawberries. Place them in the instant pot.

        Add sugar (1 cup if you prefer it tart or 3 cups if you prefer it very sweet) to the pot then mix. Let rest for 15 minutes.

        Add 1 tbsp lemon juice to the strawberries and mix.

        Place the lid on. Pressure cook on high for 15 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 

        Pulverize using a potato masher or puree with a mixer. Press the sauté button to high. In a small bowl: combine cornstarch & 1 tbsp lemon juice. Stir until the cornstarch has fully dissolved. Add to the pot then stir. Simmer for an additional 15-30 minutes or until thickens to your liking. Make sure to stir occasionally or it will stick to the bottom of the pan/pot.

        Remove the pot from the heat source. Once cool enough to touch; transfer the contents to a jar or container. Then place in the refrigerator until ready to use. It keeps well when refrigerated for about 4-6 weeks.

        Serve & enjoy!

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        Instant Pot Strawberry Jam

        Pass the Strawberry Jam please. The easiest no fuss delicious recipe you will find.
        No ratings yet
        Prep Time 5 mins
        Cook Time 30 mins
        Total Time 35 mins
        Course Breakfast, Brunch, Condiment
        Cuisine American
        Servings 3 cups
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 2 lbs fresh strawberries
        • 1-3 cup granulated sugar
        • 2 tbsp (divided) lemon juice
        • 2 tbsp cornstarch

        Instructions
         

        • Rinse as you clean & remove all stems from the strawberries. Place them in the instant pot. Add sugar (1 cup if you prefer it tart or 3 cups if you prefer it very sweet) to the pot then mix. Let rest for 15 minutes. Add 1 tbsp lemon juice to the strawberries and mix.
        • Place the lid on. Pressure cook on high for 15 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
        • Pulverize using a potato masher or puree with a mixer. Press the sauté button to high.
        • In a small bowl: combine cornstarch & 1 tbsp lemon juice. Stir until the cornstarch has fully dissolved. Add to the pot then stir.
        • Simmer for an additional 15-30 minutes or until thickens to your liking. Make sure to stir occasionally or it will stick to the bottom of the pan/pot.
        • Remove the pot from the heat source. Once cool enough to touch; transfer the contents to a jar or container. Then place in the refrigerator until ready to use. It keeps well when refrigerated for about 4-6 weeks.

        Serve & enjoy!

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          Keyword best instant pot strawberry jam recipe, easy instant pot jam recipe, instant pot strawberry jam
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          Healthy Banana Oatmeal Cookies

          Tasty refreshing and healthy banana oatmeal cookies are perfect when you are on the go or as a breakfast snack. These cookies are perfect for the grab and go breakfast. Get your coffee in your travel mug and grab one or two of these cookies and save yourself precious time first thing in the morning. Place in the refrigerator and your kids (includes your husband) can grab one and have a sustaining snack that is both satisfying and delicious.

          Save yourself time in the mornings by watching the video and following the instructions below to have these healthy little snacks at the ready. Your family and you will enjoy how convenient these are. Give these to you children with a nice glass of milk and they will have the nutrients they need to start their day. Feel free to like and share this or any other eatfoodlicious suggestions you find in my growing catalogue of recipes. Thanks for the visit and I hope you return soon.

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          Healthy little cookies

          Ingredients

          Peel and then slice the ripe bananas over a medium sized bowl.

          Then smash the fresh slices until smooth and consistently creamy with a fork.

          Add quick oatmeal

          Add raisins

          Using a spoon, scoop out even portions of batter.

          Place them on a cookie sheet until there are 12 similarly sized cookies.

          Bake for 15 minutes or until lightly golden brown.

          Serve & Enjoy!

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