This Pineapple Sesame Vinaigrette brings a touch of tropical sunshine to the table with its irresistible balance of sweet, tangy, and nutty flavors. Inspired by Caribbean and Asian influences, it blends pineapple juice with honey, soy sauce, and deeply roasted sesame oil for a dressing that’s both vibrant and sophisticated. Drizzle it over mixed greens with grilled salmon or chicken, toss it into a noodle or grain salad, or use it as a marinade for seafood or tofu. It’s a simple yet memorable way to give your dishes a refreshing, island-inspired twist.
INGREDIENTS:
3/4 cup canola oil
3/4 cup pineapple juice
1/4 cup dark roasted sesame oil
1 1/2 tablespoons Champagne vinegar or white wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
METHOD:
Add all ingredients—canola oil, pineapple juice, sesame oil, vinegar, honey, soy sauce, salt, and pepper—to a blender.
Blend on medium-high speed until fully emulsified and smooth, about 20–30 seconds. Taste and adjust seasoning if needed.
Pour into a clean jar or bottle with a tight-fitting lid. Refrigerate for up to 1 week.
Shake vigorously before using. Drizzle over green salads, pasta salads, grilled vegetables, or seafood.
YIELD: Makes about 1¾ cups
SOURCE: Chef Norman Van Aken
