This creamy pineapple vinaigrette was a bit of a departure from my recent Ranch binge. It’s a bit tropical. A bit sweet. Thinner than Ranch, it’s a wonderful change that really kicked my evening salad up a lot. I’m a huge fan of coconut, and this dressing has just enough so that I taste it (and even get a bit of the aroma from it).
More Pineapple, Please
I added a bit more pineapple than the recipe for this creamy pineapple vinaigrette called for. You might want to too, especially if you want a bit more of that tropical sweetness. If you end up with any leftover pineapple, just toss it onto your salad.
Don’t use sweetened coconut milk. Instead, use the unsweetened version and add honey to sweeten it to taste. The pre-sweetened milk is just way too sweet for a vinaigrette in my opinion!
Also try my roasted red pepper vinaigrette.
Creamy Pineapple Vinaigrette
Equipment
Ingredients
- 1/2 cup pineapple diced
- 3 tablespoons Greek yogurt
- 6 tablespoons unsweetened coconut milk
- 1/2 teaspoons red wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Place all ingredients into a blender.
- Blend until smooth.
- Taste and see if you want to add a bit more honey to make it sweeter. If so, add just a little and blend again.
- Refrigerate overnight.
Notes
Nutrition
Nutritional values are approximate.
