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Grilled Pineapple and Avocado Dip

Yields: 1 1/2 cups
Make this recipe how many times?
Savory Spice Shop Ingredients
Lodo Red Adobo 1 oz bag $2.30
Paprika, Hungarian 1 oz bag $1.95

Ingredients:

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

Notes:

*Savory Spice Shop carries a coconut milk 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 our 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

"My spice shipment just arrived. Oh my gosh! Your spice blends are nuts! I could sit and eat them out of the jar with a spoon! I have been put on a extremely low sodium diet and am allergic to garlic, so my past enjoyment of cooking had disappeared into bland, boring, plain dishes. I had begun to dread mealtime. There just isn't much out there in the non-salt spice blend category to inspire me. Not anymore! Just WOW!"

-Kelly T. of Vero Beach, FL

Grilled Pineapple and Avocado Dip


Yields: 1 1/2 cups

Ingredients:

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

Notes:

*Savory Spice Shop carries a coconut milk 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 our 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.