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

Make This Recipe!

Make this recipe how many times?
Savory Spice Shop Ingredients
Lodo Red Adobo 1 oz bag $2.70
Paprika, Hungarian 1 oz bag $2.30

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian

Items in this Recipe

Have a Savory Spice recipe you would like to share?


“I was absolutely delighted to find your website! Your prices are outstanding when you compare what you spend in the grocery store for the small containers of spices they sell. I'll be ordering my spices direct from you in the future.”
-Donna S.

Customer Reviews ( Add a Review )

There are no reviews yet. Won't you be the first to add one?