Tag: Pineapple Balsamic

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Persian Lime Grilled Corn Salad

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Persian Lime Grilled Corn Salad

Ingredients

  • 6 ears fresh sweet corn with husks on
  • 1 cup fresh blueberries
  • 1 cucumber sliced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper seeded and finely chopped
  • 4 Tbsp. Olivia's Pineapple White Balsamic Vinegar
  • 4 Tbsp. Olivia's Persian Lime Olive Oil
  • 1 Tbsp. honey
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  • Place corn on the grill on medium heat for 15-20 minutes rotating occasionally. When cool enough to handle, remove husks, cut corn from cobs. Discard cobs.
  • In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
  • To make the dressing, whisk together the Pineapple White Balsamic, Persian Lime Olive Oil, honey, cumin, salt and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.

Notes

You can make this salad a day in advance - it keeps well!
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Creamy Pineapple Pasta Salad

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Creamy Pineapple Pasta Salad

Ingredients

  • 8 oz. uncooked elbow macaroni
  • 1/2 cup Spicy Brown Mustard
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 Tbsp. Olivia's Pineapple Balsamic Vinegar
  • 1 tsp. sugar
  • 1/2 cup frozen peas thawed
  • 2 hard cooked eggs peeled and chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup finely chopped green onions

Instructions

  • Cook pasta as directed on package. Rinse under cold water; drain well. Set aside.
  • Mix Mustard, mayonnaise, sour cream, Pineapple Balsamic and sugar in large bowl until well blended.
  • Add pasta, peas, eggs, tomatoes and green onions; toss to coat.
  • Cover and refrigerate at least 30 minutes or until ready to serve.
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Habanero Pineapple BBQ Sauce

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Habanero Pineapple BBQ Sauce

Ingredients

  • 3 Tbsp Olivia's Habanero Olive Oil
  • ½ cup Olivia's Pineapple Balsamic Vinegar
  • 1/8 cup molasses
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 1 tsp hickory Liquid Smoke

Instructions

  • Mix all of your ingredients together, including the liquified mix, in a pot.
  • Simmer until it reaches the desired consistancy, which takes about 20 minutes.
  • Stir occasionally to keep the pineapple balsamic from separating.
  • Bottle it up and enjoy! This keeps very well in the refrigerator.

Notes

This keeps very well in the refrigerator!
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Blood Orange BBQ Bourbon Chicken w/Pineapple Balsamic

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Blood Orange BBQ Bourbon Chicken w/Pineapple Balsamic

Ingredients

  • 1 Chicken Breast per serving
  • 2 Tbsp Olivia's Blood Orange Olive Oil
  • 1 Tsp of Olivia's Pineapple White Balsamic
  • 1/2 Tsp JM Thomason's BBQ Bourbon Rub

Instructions

  • Combine the Blood Orange Olive Oil, Pineapple Balsamic and BBQ Bourbon Rub.
  • Pour over chicken and grill until chicken is fully cooked

Notes

You can also use this rub on fish or pork!
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Pineapple Balsamic Lemonade Cocktail

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Pineapple Balsamic Lemonade Cocktail

Ingredients

  • 10 lemons juiced, approx 1 cup of lemon juice
  • 3/4 cup super fine sugar
  • 4 cups water
  • 1 – 2 tsp Olivia Pineapple Balsamic Vinegar
  • 1 cup vodka optional

Instructions

  • Combine the lemon juice, sugar and water in a large pitcher and mix to combine.
  • Add the Pineapple Balsamic Vinegar and taste.
  • Adjust amount of balsamic if needed.
  • If you wish, add vodka and stir.
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Pineapple Apricot Chicken Skewers

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Pineapple Apricot Chicken Skewers

Ingredients

  • 32 oz jar of pineapple apricot preserves
  • 1 tablespoon yellow mustard
  • 3 tablespoons Olivia's Pineapple White Balsamic Vinegar
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
  • salt and pepper
  • 4 chicken breasts cubed (You could ad as many as 6 breasts)
  • 8-10 bamboo skewers

Instructions

  • Combine the ingredients in a gallon zip lock bag except chicken. Mix well.
  • Add chicken, mix in and marinate from 2 hours to all day. The longer the better.
  • Soak the skewers for 10 minutes or more before grilling.
  • Add the chicken to the skewers, grill over medium and enjoy!
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Pineapple Glazed Salmon w/Persian Lime EVOO

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Pineapple Glazed Salmon w/Persian Lime EVOO

Ingredients

  • 2 4-6oz salmon fillets
  • 1-2 Tbsp honey
  • 1-2 Tbsp Olivia's Pineapple White Balsamic
  • 2 Tbsp Olivia's Persian Lime Olive Oil
  • salt and pepper

Instructions

  • In a small bowl, whisk together honey, Pineapple Balsamic, and Persian Lime Olive Oil together. Taste and add more honey or balsamic if needed. (Depending on how sweet your vinegar is, you may want more honey).
  • Pour half of the glaze into a zip-top bag or airtight container. Add salmon to the bag or container.
  • Marinate 10-45 minutes. Reserve remaining glaze.
  • Place salmon skin side down on a baking sheet lined with foil.
  • Set an oven rack 5-6 inches from the heat.
  • Broil salmon for 3 minutes.
  • Brush the second half of the glaze over the salmon.
  • Broil another 3-4 minutes. Check for doneness.
  • Broil an additional 1-3 minutes as needed
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Baked Ham with Pineapple Balsamic Glaze

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Baked Ham with Pineapple Balsamic Glaze

Ingredients

  • 1 cup dark brown sugar packed
  • 1/4 cup Olivia's Pineapple Balsamic Vinegar
  • 3 tbsps Dijon Mustard
  • 1/4 cup butter diced
  • 1 tsp salt
  • 1/4 tsp black pepper ground
  • 7-9 pound smoked ham
  • 1/2 cup water
  • Fresh Pineapple Rings

Instructions

  • Preheat oven to 325°F.
  • Line a large roasting pan with foil.
  • Making 1/2-inch-deep slits, score ham with a diamond pattern.
  • Place ham in the pan and add 1/2 cup of water.
  • Cover the ham with pineapple rings, securing each ring with a toothpick.
  • Cover with foil and roast for 45-60 minutes to heat thoroughly.
  • Combine brown sugar, Pineapple Balsamic Vinegar, and mustard in a small saucepan.
  • Bring to a low simmer, stirring until the sugar melts.
  • Add butter and whisk until smooth and uniform.
  • Season with salt and pepper to taste.
  • Remove from heat, but keep warm.
  • Uncover ham and baste ham with glaze.
  • Continue to roast ham and pineapple until deep brown and glazed, brushing ham with glaze every 10 minutes for an additional 30 minutes.
  • Transfer ham to large platter.
  • Remove Pineapple rings and serve with ham.
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Spicy Pineapple Pulled Pork Tacos

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Spicy Pineapple Pulled Pork Tacos

Cook Time 6 hours

Ingredients

  • 2-3 lbs. pork tenderloin
  • 1-28 oz. can pineapple chunks with juice
  • ¼ c. soy sauce gluten free
  • 2 Tbs apricot preserves
  • 2 Tbs Olivia's Habanero Olive Oil
  • ½ t. garlic powder
  • ½ t. pepper

Pineapple BBQ Sauce

  • ¾ c. ketchup
  • ¾ c. reserved pineapple chunks
  • 3 T. apricot preserves
  • 3 T. brown sugar
  • 1 T. Olivia's Pineapple Balsamic vinegar
  • 1 lime juice

Extras

  • Corn Tortillas
  • Cilantro
  • Goat Cheese
  • Green Onions

Instructions

  • In a large crockpot place pork tenderloins.
  • Combine pineapple juice from can, soy sauce, preserves, Olivia's Habanero Olive Oil, garlic powder and pepper in a medium-sized bowl and whisk to combine. Pour over pork tenderloins and add all but ¾ c. pineapple chunks. You will reserve these pineapples for the pineapple sauce.
  • Set slow cooker to Low for 6-8 hours.
  • During the last 30 minutes shred pork and let cook for the remaining time.

For the Pineapple BBQ Sauce

  • Combine all ingredients in a food processor or blender and puree until smooth.
  • Drain excess liquid from the shredded pork in the slow cooker.
  • Serve pork in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce. Enjoy!

Notes

Drizzle with our spicy avocado sauce recipe for some added heat!!!