This Pineapple Avocado Dressing combines DOLE pineapple juice, fresh herbs, and ripe avocado into a creamy dressing that’s perfect on kale or broccoli slaw.
This post was compensated by DOLE as part of the Mom It Forward Blogger Network. All opinions are my own. #DolePineappleJuice #AYearofSunshine
Warm May days have me craving bright, fresh flavors, and this Pineapple Avocado Dressing hits that spot. Sweet DOLE pineapple juice, an avocado for richness, and a mix of fresh herbs create a smooth, flavorful dressing that works beautifully on hearty greens like kale or tossed into broccoli slaw. We tried it with broccoli slaw and loved the result — a lively, lighter alternative to traditional cole slaw.
The dressing is satisfyingly thick from just the avocado and a tablespoon of olive oil. The pineapple juice adds a natural sweetness while the herbs keep it bright and fresh. Tossed with crunchy broccoli slaw, it becomes a refreshing side for a summer barbecue.
We grill a lot in our house, and now that summer weather is here we’re taking every chance to cook outside. To complement the slaw and dressing, we made Island Chicken Skewers glazed with a sweet-savory pineapple juice reduction and threaded with fresh DOLE pineapple chunks for extra tropical flavor.
These skewers are glossy, caramelized, and packed with pineapple flavor — they pair perfectly with the broccoli slaw dressed in the Pineapple Avocado Dressing. DOLE canned pineapple juice is an easy pantry staple that makes these recipes simple to prepare.
DOLE canned pineapple juice is shelf-stable and widely available. It’s 100% juice (not from concentrate), a source of vitamins C, A, and E, naturally gluten free, non-GMO, and packaged in BPA-free containers — a convenient and healthy ingredient to keep on hand.
DOLE is celebrating a Year of Sunshine to inspire simple ways to enjoy pineapple juice and savor everyday moments with bright, tropical flavor.
Pineapple Avocado Dressing
Ingredients
- ¾ cup DOLE Canned Pineapple Juice
- 3 Tbsp chopped fresh basil leaves
- 2 Tbsp fresh lemon juice
- 1 Tbsp fresh chives, chopped
- 1 Tbsp chopped fresh tarragon
- ¼ tsp garlic, minced
- 1 Tbsp extra virgin olive oil
- 1 avocado, chopped
- Salt and black pepper, to taste
Instructions
- Combine pineapple juice, basil, lemon juice, chives, tarragon, garlic, olive oil, and avocado in a blender.
- Cover and blend until smooth.
- Season to taste with salt and black pepper.
- Serve over kale, or toss with broccoli slaw for a bright, creamy summer side.
Notes
- If the dressing is too thick, add 1 tablespoon pineapple juice and 1 teaspoon lemon juice to thin it.
- Recipe provided by DOLE.
Island Chicken Skewers with DOLE Pineapple Chunks
Ingredients
- 1 cup DOLE Canned Pineapple Juice
- 2 Tbsp packed brown sugar
- 2 Tbsp fresh lime juice
- ⅓ cup low sodium soy sauce
- 3 green onions, sliced
- 1 tsp minced garlic
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 12 wooden skewers, soaked in water
- 1 lb boneless skinless chicken breast, cut into 1-inch chunks
- ½ fresh pineapple, cut into 1-inch chunks
Instructions
- Combine pineapple juice, brown sugar, lime juice, soy sauce, garlic, and green onions in a small saucepan. Bring to a boil and simmer 5 minutes.
- Whisk cornstarch and cold water together, then slowly whisk into the sauce. Stir until it boils and thickens. Remove from heat and divide the glaze in half.
- Thread chicken and pineapple pieces onto soaked skewers, alternating pieces.
- Heat grill to medium and oil the grates. Grill skewers about 5 minutes per side, basting with half the glaze while cooking.
- Serve with the remaining glaze as a dipping sauce or drizzle over rice.