Total Time
30mins
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.

Ingredients Nutrition

Directions

  1. Mix together it together mayo, sour cream, soy and wasabi.
  2. Add pineapple juice after it has cooled to room temperature.
  3. Refrigerate at least 3 hours.
  4. This is best when made the day before in order to let all the flavors marry and have a good chill.

Reviews

(3)
Most Helpful

Tried this with shrimp but am looking forward to doing the Ahi. Thanks Carol! Made for PAC Spring '09

Slim PA April 17, 2009

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.

manddt July 06, 2008

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.

nancy.mcneely December 17, 2007

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