This post may contain affiliate links. Please read our disclosure policy.
Say good-bye to boring store-bought salad dressings loaded with sugar and preservatives. Packed with flavor and a spicy punch, Spicy Fire-Roasted Pineapple Vinaigrette will be your salad’s BFF this summer. Super easy to make with a quick whirl in the blender.
Lately, I’ve been struggling to eat more fruits and vegetables. Unfortunately for me, the official start of summer starts in two weeks. TWO WEEKS! I had to buy new shorts in the next size up because my shorts didn’t fit from last year. Well, they “fit”….I can button them but the muffin top that appeared once they were fastened was so huge no shirt would cover that thing up. Fun times in the closet that day. So….long story short….I need to eat more healthily AND be more active.
Both items are challenging….it’s so hard to change a habit that was ingrained all winter long. I’ve started working out…..next step, eat more real food. And since salads are easy to pull together but can be bland and get boring very quickly I wanted a dressing to punch up the ordinary greens. I love spicy food…what better way to add immense flavor to a salad than with some jalapeños! This dressing is very spicy but you can adjust the heat by adding less peppers OR if you want to get rid of the heat all together…ditch the peppers. The pineapple vinaigrette is super tasty without the jalapeños, I just wanted to add a spicy twist to one of my favorite blender dressings.
Grilling the peppers and pineapple adds a caramelized flavor that is amazing….don’t skip this step. If you do, the vinaigrette will be much more acidic and A LOT more spicy. Plus, it won’t be “fire-roasted”. It’s your dressing…do what you want….just don’t skip the grill. 🙂
All the ingredients go into the blender, even the jalapeño stems. You’re going to puree the heck out of it so you won’t even know they’re in there. Extra fiber, friends! It’s all good.
Top your favorite veggies with the dressing immediately (it will still be warm, which is a nice contrast to crisp salad greens) or chill for up to two days in the fridge. Shake vigorously before serving. Enjoy!
Spicy Fire-Roasted Pineapple Vinaigrette
Ingredients
- 2 jalapeños, whole
- 4 1/2 inch pineapple rings, about 1 1/2 cups (you can use canned)
- 1/4 cup honey
- 1/4 cup sherry vinegar
- 3 tablespoons extra virgin olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
Instructions
- Place the jalapeños and pineapple rings on a prepared grill and cook until the jalapeños are charred and peeling and the pineapple is caramelized, approximately 4 minutes on each side.
- Transfer to the blender and add the honey, vinegar, oil, salt and pepper. Puree all ingredients until smooth, approximately 3 minutes. Transfer to a carafe or serving dish and use to top your favorite salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is DELICIOUS! Served warm drizzled on our salads, and used some as dip for our crab cakes. So Good! Note, I did use ‘fresh’ pineapple, not canned. And instead of full qtr c Sherry Vinegar, used 2 T White Wine Vinegar & 2 T Sherry Vinegar.
I’m so happy you liked it! Thank you for sharing your substitutions.
How long will this dressing keep for?
About 5 days in an airtight container, refrigerated.
Amazing. It was so perfect. Used it for a salad and the wife loved it.
Yay! So glad you loved this! It’s one of our favorites!
Thanks Kellie,
It was a hit. I used one pepper, fresh pineapple and the spice was just right!
Fantastic!
I don’t have sherry vinegar. Can I use apple cider vinegar or red wine vinegar instead?
Yes, absolutely! I’ve used apple cider vinegar and it works well. Be aware….this can be very spicy depending on the heat level of your peppers. We had some fresh from the garden this year and they were a lot hotter than they normally are.
Delicious! I love when I have some odd idea in my head (like, “I wonder I can make a some kind of salad dressing from half a leftover grilled pineapple…” and someone’s already worked out the recipe! Just used with lettuce fresh from the CSA, some mint and avocados — so good. Thank you!
Thank you so much!
what would you recommend should one want to go the vegan route?
maple syrup, agave nectar or brown rice malt?
I always try to go vegan if I can when i do meatless mondays and share what I’m attempting to recreate.
any input would be great. .thanks
Unfortunately, I’m not an expert on vegan diets but I would guess any one of those options would work. Personally, I would go with agave because I feel like the flavor wouldn’t overpower the dressing like maple syrup could.