Fiery Roasted Pineapple Vinaigrette

Adapted from The Suburban Soapbox

This was one of those recipes that I was intrigued with from the moment I saw it … being a pepper-head and with a total love for pineapple, I could only imagine how good this would be.

As usual, I couldn’t help but mess with the recipe … I wanted a little more depth of flavor, so I added garlic and a bit of dijon mustard and this tiny change rounded this dressing out soooo nicely. Also, I used salsa peppers (I believe they are also called cowhorns or fresh cayenne peppers) in place of the jalapeno, but feel free to use whatever hot pepper your heart desires–or you could even try this with powdered cayenne. Just start with a small amount and add more to taste. If you want the vibrant orange color, use a red-colored pepper (even jalapenos turn red on occasion!), but if you can’t find a hot red pepper, green will do.

I put it on a salad I made for a friend last week and she said, “Hot DAMN that salad is good and hot DAMN that salad is hot!” … (btw she is a pastor’s wife!) … depending on how much pepper you add, yes, it will be good and HOT! Just what we need to heat up this chilly winter, right?

Fiery Roasted Pineapple Vinaigrette

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: Over 1 pint of dressing 1x

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Ingredients

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• 1 1/2 cups pineapple chunks
• 1/4 cup champagne vinegar
• 1/4 cup white wine
• 2 Tablespoons extra virgin olive oil
• 3 – 4 Tablespoons honey
• 1 teaspoon Dijon mustard
• a pinch of granulated garlic
• 1 – 3 Tablespoons roasted hot pepper (such as jalapeno or salsa peppers, to taste)
• About 1/4 teaspoon freshly ground Himalayan sea salt (or sea salt) .. or to taste

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Instructions

1. Preheat the oven to 400 F (or heat up your grill). Set the pineapple chunks on a baking sheet coated with cooking spray and roast for about 10 – 15 minutes or on the grill for about 4 minutes each side. If you are grilling, roast the hot peppers on the grill as well.
2. Put the roasted pineapple in the blender with the remaining ingredients and blend until smooth. Add honey, hot pepper and salt to taste.
3. Drizzle over a salad or use this spicy vinaigrette as a dip or marinade.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Simple Supper Tuesday, Wednesday Roundup, Gluten Free Friday, Foodie Friends Friday, Foodie FriDIY, What’s for Dinner? linky, Home Matters and Clever Chicks Bloghop.