Jerk pineapple mayonnaise
- Preparation 10 min
- Refrigeration 30 min
- Servings 1 1/4 cup (310 ml)
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🍍 When mayonnaise becomes a culinary destination
I love this jerk pineapple mayo. It’s the kind of sauce that completely transforms a sandwich, a burger, or even just fries. With your homemade jerk spice blend, fresh lime juice, and pineapple, you create something that screams Caribbean with every bite. It’s not just a condiment—it’s an experience. A few spoonfuls and you’ve taken your plate from “okay” to “wow, that’s really good.”
🔥 Spiced, tropical, and dangerously addictive
This jerk pineapple mayo is a symphony of flavors that have no business working together, but they do beautifully. Creamy, rich mayonnaise creates the base, homemade jerk brings heat and herbaceous notes, fresh lime juice gives bright acidity, and pineapple brings tropical sweetness that balances everything. Garlic intensifies the depth, and together it’s a sauce that breathes. It’s the kind of mayo that changes your game in the kitchen and reminds you why the Caribbean is magical.
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🍍 The pineapple must be well drained
Pineapple moisture dilutes the mayo and changes the texture. If using canned pineapple, drain it very well. If using fresh, chop it finely and let it rest on a paper towel for a few minutes to eliminate excess moisture. It’s the difference between stable mayo and mayo that becomes runny.
🌶️ The garlic creates depth without dominating
Coarse garlic will surprise you with every bite. Chop it very finely so it distributes evenly and brings just enough depth without being too present. It creates complexity rather than punch.
🍋 Fresh lime juice is non-negotiable
Bottled lime juice doesn’t work here—it has an artificial taste. Squeeze your lime just before. Fresh acidity balances the rich mayonnaise and warm spices. It’s crucial for everything to work together.
❄️ Refrigeration lets flavors meld
Don’t use it right away. Let it rest in the fridge for at least 30 minutes so the jerk spices, garlic, and pineapple start to marry with the mayo. The flavors improve even up to 24 hours.
🧈 Use quality mayonnaise as your base
The mayo is the foundation. Use one you like on its own. A good, creamy mayo will make this sauce shine. Don’t skimp on this ingredient—it’s too important.
Ingredients
- 1 cup (250 ml) mayonnaise
- 1/4 cup (60 ml) pineapple, finely chopped, fresh or canned, well drained
- 1 tbsp (15 ml) fresh lime juice
- 1 1/2 tsp (7.5 ml) homemade jerk spice blend
- 1 small garlic clove, finely chopped
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Preparation
- In a bowl, combine all the ingredients, season with salt and pepper, and mix well. Taste and adjust the seasoning if needed.
- Transfer to an airtight container and refrigerate for at least 30 minutes before using so the flavors can meld.
Yes, but use a creamy, rich mayo. Lighter mayos will work, but they’ll give slightly different results. Stick with one you enjoy on its own.
On burgers, chicken or fish sandwiches, with shrimp, on fries, even with grilled chicken. It’s a versatile sauce that works almost everywhere. A few spoonfuls completely change the game.
Yes, up to 1 week in the fridge. The flavors actually improve over time. After a week, throw it out—the mayo contains fresh ingredients that degrade.
Absolutely. Mango, papaya, or even shredded coconut work well. Just make sure everything is finely chopped and well drained. Each fruit brings a different flavor—experiment.
You could try mango or passion fruit, but pineapple is really the star here. The sweetness and acidity are perfect for balancing jerk spices. If you must substitute, use something equally tropical.
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