Ingredients

Scale

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

Instructions

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.
Put the roasted pineapple in the blender with the remaining ingredients and blend until smooth. Add honey, hot pepper and salt to taste.
Drizzle over a salad or use this spicy vinaigrette as a dip or marinade.

Notes

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

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