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

*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.

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 founder

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian

Items in this Recipe

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