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Test Kitchen Approved

Grilled Pineapple and Avocado Dip

Recipe By Mike Johnston, Savory Spice founder

Recipe By Mike Johnston, Savory Spice founder

Serving Suggestions

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

Recipe Notes

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

Ingredients

1 (20 oz.) can sliced pineapple

2.5 tsp. LoDo Red Adobo

2.5 tsp. pineapple juice

1 tsp. champagne citrus vinegar*


3 Tbsp. coconut milk*

3 Tbsp. red onion, finely diced

1/2 avocado, finely diced

Savory Spice ingredients in this recipe

  • Hungarian Paprika

    In Hungary, it is not uncommon for cooks to have several grades of paprika in the kitchen. This paprika is a Kulonleges paprika that bears the name...

    View full details

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.