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
- 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
- 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.