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PINEAPPLE SALSA WITH WONTON CHIPS

These recipes are indicative of how I prefer food: fresh and vibrant. It adds much to the Yom Tov table when you can entice family, friends, and even the kids to try exciting new dishes. Instead of serving a full meal with several courses at your Purim Seuda, try serving different appetizers instead. They are lighter and less expensive. They also pair well with those Purim cocktails! 

 

Pineapple Salsa with Wonton Chips

 

This light, fresh, and vibrant salsa will brighten any table or mood with tropical hints transporting you to warmer climates and good times. 

 

1 medium pineapple, cored and diced (about 3 cups)

 

1 cup red bell pepper 

 

1/3 cup red onion 

 

1/2  jalapeno pepper, seeded and finely diced 

 

1/4 cup fresh cilantro, chopped 

 

Zest and juice of 1 lime 

 

Salt and pepper, to taste 

 

For the wonton chips: 

 

1 package of 3-inch square wonton wrappers 

 

Directions: 

 

  1. In a large bowl combine pineapple, red bell pepper, red onion, jalapeno, and cilantro.  Mix well, add fresh lime, and season with salt and pepper to taste. 

 

  1. Cover and place in the fridge for 30 minutes to an hour to let the flavors marinate, or you can serve right away. 

 

  1. For the wontons: Cut the wonton wrappers into triangles. Deep fry them at 375 degrees until golden brown on each side. Take them out of the oil and let them drain on a paper towel or a wire rack. Sprinkle kosher salt over them while still hot (do not place one on top of the other until fully drained). 

 

Yield: 6 servings 

Chicken Satay with Peanut Dip 

Grilled to perfection, these juicy chicken skewers are laced with flavors from the Far East with a flavorful dip to elevate your Purim meal or any other simchah.

 

 2 lbs. boneless skinless chicken breast, cut into 1-inch thick strips 

 

2 tsp. curry powder 

 

2 tbsp. soy sauce 

 

1 1/2 tsp. turmeric 

 

3 cloves minced garlic 

 

1 tbsp. freshly grated ginger 

 

1/2 jalapeno pepper, seeded and finely diced 

 

1 tbsp. canola oil 

 

1 tbsp. brown sugar

 

1 lime, squeezed 

 

For the peanut dip: 

 

1/4 cup unsweetened plant milk (almond or soy) 

 

1/2 cup smooth peanut butter 

 

1 tbsp. soy sauce 

 

1 lime, juiced 

 

1 tsp. sambal 

 

2 tsp. freshly grated ginger 

 

2 cloves minced garlic 

 

1/4 cup fresh cilantro 

 

Salt and pepper, to taste 

 

Directions:

  1. In a large bowl combine curry powder, soy sauce, turmeric, minced garlic, grated ginger, jalapeno, canola oil , brown sugar, and lime juice. Mix well until all ingredients are incorporated. 

 

  1. Add chicken strips and marinate for at least two hours to overnight. Remove chicken from marinade and discard remaining marinade. 
  2. Skewer your chicken strips so that they are flat and grill them for 2 1/2 minutes on each side or until you reach an internal temperature of 165 degrees. 
  3. Combine all ingredients for the peanut dip in a food processor and blend until smooth and pourable. If necessary, add two tablespoons of cold water, one at a time, until it reaches the desired consistency. 

 

Chefs Tip 

When you need to use wooden skewers for cooking over high heat make sure you soak your skewers in water for at least a couple hours before cooking. This will prevent them from burning over the high heat.

 

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