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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 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 sweet 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 twin brother shipped me some of your spices recently and I fell in love. I was so excited when he told me I could order for myself. You guys rock!"

-John A. from Lewisville TX

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 sweet 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.