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Grilled Pineapple and Avocado Dip

Yields: 1 1/2 cups
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Savory Spice Shop Ingredients
Lodo Red Adobo 1/2 oz bag $1.30
Paprika, Hungarian Sweet 1 oz bag $1.95

Ingredients:

  • 1 x 20oz can sliced pineapple
  • 2 1/2 tsp. Lodo Red Adobo
  • 2 1/2 tsp. pineapple juice
  • 1 tsp. champagne citrus vinegar*
  • 1 tsp. Hungarian sweet paprika
  • 3 Tbsp. coconut milk*
  • 3 Tbsp. red onion, finely diced
  • 1/2 x avocado, finely diced

Notes:

*Savory Spice Shop carries a coconut powder that can be mixed with equal parts water to form a coconut milk. Also, if you cannot find champagne citrus vinegar, substitute with white wine vinegar and a splash of lemon juice.

Directions:

Drain pineapples and reserve juice. Grill pineapple slices on both sides until golden brown. Set aside to cool to room temperature. In a small bowl, mix Lodo Red Adobo with pineapple juice (reserved from can) to form a paste. Meanwhile, pulse grilled pineapples in a food processor until smooth. Pineapples should reduce down to about 3/4 cup. Pour into large bowl and stir in Lodo Red Adobo paste. Add vinegar and paprika and stir to a bright orange color. Stir in coconut milk to desired thickness. Carefully fold in onions and avocado so as not to mash the avocado.

Serving Suggestions:

As a chip dip or topping on Jamaican Jerk Burgers.

Yields:

1 1/2 cups

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Grilled Pineapple And Avocado Dip

"I want to thank everyone at Savory Spice and let you know my holiday meal turned out well because of your spices. My guests loved everything from Coastal Bay Seasoning to Vanilla Bean Sugar. Thank you for the great spices and customer support."

-Jim P. from Allentown, PA

Grilled Pineapple and Avocado Dip


Yields: 1 1/2 cups

Ingredients:

  • 1 x 20oz can sliced pineapple
  • 2 1/2 tsp. Lodo Red Adobo
  • 2 1/2 tsp. pineapple juice
  • 1 tsp. champagne citrus vinegar*
  • 1 tsp. Hungarian sweet paprika
  • 3 Tbsp. coconut milk*
  • 3 Tbsp. red onion, finely diced
  • 1/2 x avocado, finely diced

Notes:

*Savory Spice Shop carries a coconut powder that can be mixed with equal parts water to form a coconut milk. Also, if you cannot find champagne citrus vinegar, substitute with white wine vinegar and a splash of lemon juice.

Directions:

Drain pineapples and reserve juice. Grill pineapple slices on both sides until golden brown. Set aside to cool to room temperature. In a small bowl, mix Lodo Red Adobo with pineapple juice (reserved from can) to form a paste. Meanwhile, pulse grilled pineapples in a food processor until smooth. Pineapples should reduce down to about 3/4 cup. Pour into large bowl and stir in Lodo Red Adobo paste. Add vinegar and paprika and stir to a bright orange color. Stir in coconut milk to desired thickness. Carefully fold in onions and avocado so as not to mash the avocado.

Serving Suggestions:

As a chip dip or topping on Jamaican Jerk Burgers.

Yields:

1 1/2 cups

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.