*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.
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.
As a chip dip or topping on Jamaican Jerk Burgers.