Whole30 plated fat boredom getting the best of you? I've been there too, but it doesn't need to be that way! That's why I've created this incredibly delicious Jalapeno Pineapple Aioli that takes basic boring mayo to a whole new level. This sweet and spicy aioli is a great way to add flavor to seafood, chicken, homemade chips and grilled vegetables while getting satiating healthy fats on your plate. This sauce is a great condiment to have on hand during your next round of Whole30 and beyond!
Someone recently asked me what I struggled with the most during my first round of Whole30. I had to think about it long and hard. My first round was in July of 2015, which in Whole30 world might as well be the stone ages. Back then, there was no such thing as "Whole30-approved" foods in stores, AND I had to rice my own cauliflower (*shudder*). As much as ricing a head of cauliflower SUCKS, that actually wasn't my biggest feat. My nemesis during round one was plated fats. Let me explain.
- Whole30 Plated Fats? What's that?
- Good Sources of Dietary Fats Include:
- What is Aioli?
- 10 Minute Jalapeno Pineapple Aioli
- Ingredients for Jalapeno Pineapple Aioli
- Jalapeno Pineapple Aioli Can Be Made Chunky or Smooth
- How Long Will Aioli Last in the Fridge?
- What Does Jalapeno Pineapple Aioli Pair Well With?
- Can this Aioli be Prepared Egg-Free & Vegan?
- 📖 Recipe
Whole30 Plated Fats? What's that?
If you aren't familiar with the term plated fat, let me quickly catch you up to speed. The Whole30 meal template recommends adding a compliant fat to your plate. Good/healthy fats serve as a major source of energy and a great way to keep you satisfied until your next meal. When my Whole30/Paleo venture began, this notion that fat wasn't the enemy totally threw me through a loop. I grew up in the 90s when dietary fat of any form was a big "no no." This idea that fat doesn't make you fat was unheard of, and it took me a while to warm up to the concept.
Good Sources of Dietary Fats Include:
Avocado, olives, nuts, coconut oil and MAYONNAISE. Yup, you read that correctly. A more primal approach to nutrition includes mayonnaise. Mind blowing stuff.
Even with the science to back up this plated fat dietary phenomenon, I was still hesitant to incorporate it into every meal, but once I got into the swing of things and left the 90s fat stigma in the 90s, it was smooth sailing.
Until it wasn't. I got very bored with my plated fat selection. Even my beloved avocado became just MEH. I had read in various forums about Whole30ers developing food aversions because of eating the same things over and over again. Oh hell no! That's the last thing I wanted. I freaking love food, so I added minced fresh garlic to my homemade mayo and BOOM -crisis averted. Come to find out my garlic-mayo concoction actually has a term in the culinary world. It's called aioli.
What is Aioli?
It's a bit more involved then just garlic flavored mayo. While mayo is generally a neutral-flavored oil emulsified with egg yolks and something acidic (like vinegar or citrus juice) to create a thick, creamy sauce, traditional French aioli is simply garlic and olive oil emulsified together with a mortar and pestle. No more, no less.
That begin said, this Jalapeno Pineapple "Aioli" is a bit of stretch from how the pros world define aioli, but it's certainly a nod to it's origins and quite frankly - "Jalapeno Pineapple Aioli Inspired by Authentic Aioli from the South of France" is an awfully long URL.
10 Minute Jalapeno Pineapple Aioli
If you're making your mayo from scratch, this may take more than 10 minutes but nevertheless, this is a super quick condiment to throw together. Once you've gathered the ingredients and prepped the fresh stuff, you mix everything together anddddd ...that's it!
Ingredients for Jalapeno Pineapple Aioli
- Mayo - Either make your own or opt for a high-quality store-bought brand. Primal Kitchen Mayo is a GREAT Paleo & Whole30 compliant mayonnaise. It's on the pricier side, but sometimes the convenience is worth it.
- Minced Jalapeno - Whether or not you add the membrane and the seeds from the jalapeno to the sauce is totally up to you. You know your heat tolerance better than I do. I tested this recipe with and without the membrane/seeds. To me, the one without the membrane/seeds fell flat. It was flavorful, but I preferred that extra heat from the membrane/seeds.
- Minced Canned Pineapple & Pineapple Juice - You only need a ½ cup, so using canned is just easier. Not to mention, you can use the liquid straight from the can instead of buying a bottle of pineapple juice. But hey, if you'd rather hack into a fresh pineapple, I say go for it and more power to ya!
- Chopped Cilantro
- Minced Onion
- Minced Garlic - It's an "aioli." Of course it has garlic!
- Lime Juice & Lime Zest
- Sea Salt
- Red Pepper Flakes - Just like the jalapeno membranes and seeds, use the red pepper flakes at your own discretion based on your spice threshold.
Jalapeno Pineapple Aioli Can Be Made Chunky or Smooth
For a chunkier version of this sauce, simply place all the ingredients in a large bowl and whisk well to combine. Doing so will result in a more textured sauce with a bit of a bite. You could also make this sauce smooth and creamy by placing all the ingredients in a food processor or blender and blending over low speed until all of the ingredients are well blended. If using a blender or food processor, you won't need to chop the jalapeno, pineapple, cilantro, onion and garlic quite as finely. The blender or food processor will do it for you! 🙂
How Long Will Aioli Last in the Fridge?
The longer the sauce is refrigerated, the stronger the flavors will become. If stored in an airtight container, it will keep in the refrigerator for 7 to 10 days.
What Does Jalapeno Pineapple Aioli Pair Well With?
Where do I even begin? This sauce is GREAT with seafood. Use it as a dip for coconut shrimp (I have a recipe for coconut shrimp coming your way this weekend) or as a sauce for Blackened Shrimp Lettuce Wraps. It's also great with salmon. Follow my recipe for Whole30 Sheet Pan Salmon replacing the sun-dried tomato aioli with this one, and you'll be set up for a salmon supper success! Other options include a dip for homemade chips and grilled or roasted vegetables! You could also use it in place of regular mayo in many recipes to add even more flavor!
Can this Aioli be Prepared Egg-Free & Vegan?
I try to provide a plant-based variation for my recipes whenever it makes sense. That being said, I'm 99.9% sure you could simply swap out regular mayonnaise for an egg-free alternative. There are plenty of readily available Vegan mayos on the grocery store shelves these days. Hellman's even has a Vegan mayonnaise! For a homemade Vegan mayo, simply do a quick google search for an "egg free mayo recipe." That should send you in the right direction!
So if you're in need of a way to jazz up your plated fat with a sweet and spicy condiment that you can use on just about everything, this is the one! I can't wait for y'all to try this! If you make this aioli, let me know in the comments! I'd love for you to let me know how you used it! Tag me in your beautiful food photos on social media @paleoishkrista with #paleoishkristaeats!
Until next time,
PIN NOW! MAKE LATER!
LOOKING FOR MORE WAYS TO ADD FLAVORFUL HEALTHY FATS TO YOU PLATE? CHECK OUT THE RECIPES BELOW!
- Easy Vegan Sun-Dried Tomato Pesto
- Easy Vegan Slow Cooker Spiced Carrot Dip
- Spicy Thai Chili Roasted Cashews
Jalapeno Pineapple Aioli | Whole30 Dip & Sauce
- 1 ½ cups mayonnaise high-quality store-bought or homemade
- l large jalapeno minced
- ½ cup canned pineapple in 100% juice minced
- ¼ cup cilantro finely chopped
- 3 tablespoons onion minced
- 1 large clove garlic minced
- 2 tablespoons pineapple juice from can
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- ½ teaspoon sea salt
- ½ teaspoon red pepper flakes
For a chunkier sauce:
- Place all of the ingredients in a large bowl and whisk well to combine.
For a smoother sauce:
- Place all of the ingredients in a blender or food processor and blend over low speed for 15-20 seconds or until the ingredients are blended together well.
- Any high-quality mayonnaise will work great for this sauce. Primal Kitchen Mayo is a great Paleo/Whole30 option or you can simply make your own!
- Use the membrane and seeds of the jalapeno only if you handle the extra heat.
- The flavors will become stronger the longer the sauce is refrigerated. The sauce will keep in the fridge for 7 to 10 days.
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