Homepage   |    Shop Spices   |    Recipes   |    About Us

Grilled Pineapple & Avocado Dip

grilled pineapple and avocado dip

Satay peanut sauce and sambal belacan.  Dill and artichoke and spinach and guacamole and hummus.  I love dips.  And I love putting a twist on them.

Like in a recipe I read that changed avocado dip from green to a bright reddish-orange with a spoonful of a zesty adobo seasoning.  And added a touch of tropical sweetness with grilled pineapple.

grilled pineapples
Slice a fresh pineapple into rings, toss them on a grill pan or broil in the oven, and cook until charred around the edges. I promise, just the look of a grilled pineapple will make you simultaneously hungry and thirsty.

Blend the smoky grilled pineapple rings into a puree. Not too long since you want a puree, not juice.

Next, add in the key ingredient - Adobo seasoning. Make your own with a mix of spices like garlic & onion powder, cumin, black pepper, Mexican oregano, paprika, and cayenne pepper.  Go heavier on the paprika to create a distinctly red spice blend.

ingredients for pineapple and avocado dip

Watch the yellow hue of pineapple puree transform into an incredible, rich reddish-orange.  Then twirl in a drizzle of coconut milk to balance the spiciness, give it a slightly creamy texture, and to add in another hint of tropical flavor.

Last, gently mix in the red onion and the chunks of avocado.  You want to see the soothing green of avocado contrasting with the spicy pineapple puree.

grilled pineapple and avocado dip recipe

Pair this vibrant dip with pita bread or chips or any appetizer. And on top of grilled chicken sandwich, burger or grilled fish.

And on top of the list of your favorite dips!

Grilled Pineapple & Avocado Dip 
by Season with Spice

1 medium-size fresh honey pineapple, sliced into discs (about 1 1/2 cup)
1 tbsp Adobo seasoning (a mix of garlic & onion powder, paprika, black pepper, Mexican oregano, cumin, and cayenne pepper)
1 clove garlic, minced (optional)
Half a medium-size red onion, minced
2 tbsp coconut milk
1 ripe avocado (half mashed & half cubed)
1 squeeze of lime juice
Season with Spice's Sriracha-Lime Sea Salt to taste

1. Grill pineapple slices until charred at the edges. When cooled to room temperature, remove core of each pineapple slice.
2. Blend the pineapple into a puree (the pineapple will reduce down to about 3/4 cup).
3. Scoop out some of the juice from the pineapple puree and mix with the Adobo seasoning to form a paste.
4. Pour the puree into a bowl, and then stir in Adobo paste.
5. Stir in coconut milk to the desired thickness.
6. Mix in onions and mashed avocado.
7. Gently fold in the chunky avocado, and squeeze in lime juice. And enjoy!

- If you use canned pineapple, or if you decide to skip the grilling process, just be sure to drain out excess pineapple juice after blending. The dip should be thick and creamy.