Prep 5 mins
Cook 25 mins
Sweet, spicy & smooth. Great for grilled shrimp, chicken or seared ahi. You may want to adjust the amount of wasabi to your own spice level. I have also added a bit of crushed pineapple to the mix if running low on juice.
- 6 ounces pineapple juice
- 1⁄3 cup mayonnaise
- 1⁄3 cup sour cream
- 1 teaspoon soy sauce
- 1 tablespoon wasabi
- Mix together it together mayo, sour cream, soy and wasabi.
- Add pineapple juice after it has cooled to room temperature.
- Refrigerate at least 3 hours.
- This is best when made the day before in order to let all the flavors marry and have a good chill.
Tried this with shrimp but am looking forward to doing the Ahi. Thanks Carol! Made for PAC Spring '09
This was wonderfully delicious on sashimi as well as a cocktail dip for shrimp. I used it as an appetizer with seared ahi and it was the best part of the meal. Thanks Carol for this great recipe!! I have already shared it with family and friends.
YUMMY recipe. good for chicken (wings or boneless chicken breasts) and pork chops also. I'm also experimenting with how it would be with leafy greens, probably the darker greens.