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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 a Jamaican Jerk burger, grilled chicken sandwich, or grilled fish.

And on top of the list of your favorite dips!

Grilled Pineapple & Avocado Dip 
by Season with Spice

Ingredients:
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
Salt to taste

Process:
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!

Note:
- 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.

8 comments:

Rosa May said...
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WokwithRay said...
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BiteMyCake said...

Pineapple and avocado sound like a great pair! Wonderful recipe

seasonwithspice said...

Pairing pineapple with avocado works well for me. Since avocado is much more pricey here, I can whip a higher quantity by using pineapple together as a dip. Great to see you here, Tamara!

seasonwithspice said...
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seasonwithspice said...

Thanks Ray! It was already a hit on our small party last week:)

Lea Ann said...

I just landed on your blog googling grilled pineapple and avocado dip. I live close to a Savory Spice shop and picked up this recipe last week. I wanted to search around for dipping ideas. Like your pita chip suggestion.

Season with Spice said...

Thanks Lea Ann!

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