Light and sweet white balsamic with fresh pineapple notes our Golden Pineapple Balsamic Vinegar complements salad, fruit, meats and deserts. Pairs well with Hojiblanca, Garlic, Basil, Chipotle, Tunisia Harissa, and Persian Lime oil. Marinate chicken or flank steak in a Pineapple Balsamic/Garlic oil mix before grilling. Finish with a grilled slice of pineapple on top.
Pina Colada Fruit Dip
12 oz. plain Greek yogurt
4 serving size packages of low-cal vanilla pudding mix
3 Tbsp. OWOC Coconut Balsamic Vinegar
3 Tbsp. OWOC Pineapple Balsamic Vinegar
1½ cups frozen whipped light topping, thawed
¼ cup toasted coconut
In a medium bowl, blend yogurt and pudding mix; stir in both balsamic vinegars. Fold in whipped topping and toasted coconut. Cover and refrigerate until serving time. Serve with fruit and cake.
Pineapple Bourbon Ham Glaze (Golden Pineapple Balsamic)
1 cup brown sugar
½ cup maple syrup
1 Tbsp. OWOC Golden Pineapple Balsamic Vinegar
¼ cup Dijon mustard
6 oz. jar maraschino cherries, quartered
1 Tbsp. cornstarch
1 20 oz. can crushed pineapple in juice, drained
¼ cup Kentucky bourbon (Old Granddad, or any)
Mix sugar, syrup, mustard and pineapple in sauce pan. Cook until dissolved. Dissolve cornstarch in bourbon, add to pan and allow to boil for 10 minutes on low heat, uncovered. Remove from heat, add chopped maraschino cherries. Glaze can be kept warm and served as a side, or glaze a ham during last half hour of baking.