Perfectly sweet and tart at the same time, our Golden Pineapple White Balsamic Vinegar is November’s Flavor of the Month. As we kick off the season of entertaining, it’s only fitting that our flavor of the month is this symbol of welcome and hospitality. It also pairs with a remarkable number of our oils, so you probably already have something in your cupboard that you can use it with!
Pineapple White Balsamic Vinegar is acidic enough to use in marinades, vinaigrettes, and glazes. Pair it with one of our spicy oils, like Baklouti Green Chili, Chipotle, or Harissa to make a flavorful marinade for chicken, pork, or fish. It’s also lovely with our Garlic or Rosemary Olive Oils if you prefer a less spicy option. For a tropical-inspired marinade, use 3/4 cup of Pineapple White Balsamic Vinegar, 1/4 cup soy sauce, 3 tablespoons Japanese Roasted Sesame Oil, and 1 tablespoon freshly grated ginger.
The sweeter side of Golden Pineapple White Balsamic Vinegar means it also makes fantastic salad dressings. Check out our winter vinaigrette in the graphic above, or make your own! We love to pair it with Blood Orange, Eureka Lemon, Persian Lime, or any of our gourmet nut oils for beautiful vinaigrettes.
You can also combine it with other flavored balsamic vinegars for added depth. Try it with Cranberry Pear, Cinnamon Pear, Jalapeno, Honey Ginger, Dark Chocolate, Vermont Maple, or any of our fruity balsamic vinegars in your dressings or marinades.
Drizzle it over cheeses or fruit salads. Use it in your cocktails in place of a shrub. Finish roasted carrots, sweet potatoes, or squash with it. Add a splash to your pan while sautéing snap peas, snow peas, or broccoli.
What are some of your favorite ways to use Golden Pineapple Balsamic Vinegar? Leave a comment and share!