Spicy Fire-Roasted Pineapple Vinaigrette

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.

Fire Roasted Pineapple Vinaigrette | The Suburban Soapbox


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.

Fire Roasted Pineapple Vinaigrette | The Suburban Soapbox

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.  🙂

Fire Roasted Pineapple Vinaigrette | The Suburban Soapbox

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.

Fire Roasted Pineapple Vinaigrette | The Suburban Soapbox

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!

Caribbean Cobb Salad | The Suburban Soapbox

Spicy Fire-Roasted Pineapple Vinaigrette

Course: Condiment
Cuisine: American
Keyword: salad dressing
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 12 servings
Calories: 54 kcal
Author: Kellie

Amp up your salad with a 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


  1. 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.
  2. 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 Facts
Spicy Fire-Roasted Pineapple Vinaigrette
Amount Per Serving (2 g)
Calories 54 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 25mg1%
Potassium 9mg0%
Carbohydrates 6g2%
Fiber 0g0%
Sugar 6g7%
Protein 0g0%
Vitamin A 25IU1%
Vitamin C 2.9mg4%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

7 comments on “Spicy Fire-Roasted Pineapple Vinaigrette”

  1. Pingback: Caribbean Cobb Salad with Fire-Roasted Pineapple Vinaigrette

  2. 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.

  3. 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.

  4. Thanks Kellie,
    It was a hit. I used one pepper, fresh pineapple and the spice was just right!

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