Pineapple Pepper Salsa

Fresh and wonderful against a spicy meat.  Make this within an hour of serving so the fruit is fresh and not watery.  From Food and Drink Winter 2000.

2 cups diced fresh pineapple
1/2 red pepper, diced
1 Jalapeno pepper, seeded and minced
2 green onions sliced
1/3 cup coarsely chopped fresh coriander
1 1/2 tsp grated fresh ginger
2 tbsp lime juice
1 tbsp honey
Salt and freshly ground pepper to taste

Combine pineapple, peppers, green onion, coriander, ginger, lime juice, honey, salt and pepper in a bowl.  Refrigerate until serving time.  Makes about 3 cups.

Baja Grilled Chicken Chef's Salad

I love grilled vegetables, what a great assortment of veggies and chicken!

1 cup Diana Sauce Western Smokehouse flavour, divided
1 tbsp each brown sugar and cider vinegar
1/4 cup vegetable oil
2 tbsp lime juice
2 tsp minced chipotle peppers in Adobo sauce
2 cobs corn, husked
4 thick rings of pineapple
4 boneless, skinless chicken breasts
3/4 tsp each salt and pepper (I omit the salt)
8 cups shredded iceberg lettuce (I prefer romaine)
1 avocado, pitted peeled and sliced
1 red pepper, sliced
2 green onions, sliced
Lime wedges

1. Preheat the grill to medium high and grease the grate.  Divide the sauce in half.  Stir one half with brown sugar, cider vinegar and vegetable oil.  Reserve.  Stir remaining sauce with lime juice and chipotle peppers until combined.
2. Brush corn, pineapple and chicken with chipotle sauce mixture; sprinkle evenly with salt and pepper.  Transfer chicken and corn to grill.  Cook, turning once for 5 minutes.  Reduce heat to medium; cook, turning as needed for 9 to 12 minutes or until tender and cooked through.  Add pineapple during last 5 minutes of cooking time; turning as needed.  Remove everything from grill.  Slice chicken and quarter pineapple rings.  Use a sharp knife to cut corn into disks.
3. Divide lettuce between four large plates.  Drizzle with some of the reserved dressing.  Arrange grilled chicken, pineapple, corn, avocado, red pepper and green onions over lettuce.  Drizzle with remaining dressing.  Serve with lime wedges. Makes 4 servings.

Sweet'n Sour Chicken

A classic, and very family friendly!

1 can pineapple chunks
1/2 cup chopped onion
2 tbsp shortening
1 1/4 cups water
2 cups carrot sticks
3 bouillon cubes or instant broth packets
1/4 cup firmly packed brown sugar
2 tbsp cornstarch
1/4 tsp ginger
1/4 cup ketchup
2 tbsp vinegar
1 tbsp soy sauce
2 cups diced cooked chicken
1 cup green pepper strips
3/4 tsp salt
1 tbsp butter
2 1/4 cups minute rice

Drain pineapple, reserving juice.  Add water to juice to make 2 1/4 cups.  Saute onion in shortening in large skillet until tender.  Add 1 1/4 cups water, carrots and bouillon or broth.  Cover and simmer 5 minutes.  Combine sugar, cornstarch and ginger; add ketchup, vinegar and soy sauce, and stir into vegetable mixture.  Cook until clear and thickened.  Add chicken, green pepper and pineapple; cover and simmer 5 minutes.  Meanwhile, bring measured liquid, salt and butter to a boil.  Stir in rice.  Remove from heat; cover and let stand 5 minutes.  Serve chicken mixture over rice.

Makes 6 servings.

Fish Tacos

Another really great kid friendly one although they may not go for the fruit salsa - just leave it off if they won't eat it

1 small onion, halved and thinly sliced
1 lb fish fillets - salmon or whatever they will eat
1/4 cup canola or olive oil
2 tbsp lime or lemon juice
1-2 tbsp chili powder
1 tsp cumin
salt and pepper if needed

1 pkg taco shells or small flour tortillas

Fruit Salsa
1 kiwi, finely chopped
1/2 cup mango, finely chopped
1/2 cup pineapple, finely chopped
1/4 cup purple onion, finely chopped
2 tbsp cilantro, finely chopped
1 tbsp lime juice

1. Put the onions in the bottom of a medium baking dish and top with the fish fillets, canola oil, lime juice, chili powder, cumin, salt and pepper.  Cover and set aside for 30 minutes, or refrigerate for an hour or two.
2. Heat a drizzle of oil in a large skillet set over medium high heat.  Add the fish fillets and cook for about 3 minutes on one side, then flip and cook for another 2 minutes, or until just cooked through. Set aside on a plate or keep warm in a 200F oven.
3. Add a little more oil and saute the onions, until soft and starting to turn golden.  Set aside in a separate bowl, or add to the fish.
4. to make the salsa, combine the fruit, onion, cilantro and lime juice in a medium bowl; gently toss to combine and refrigerate until needed.
5. To serve tacos, flake the fish with a fork and load taco shells or soft flour tortillas with some fish, and onions and top with fruit salsa.