Pineapple White Balsamic




Our golden pineapple balsamic is sweet and tart with the heady aroma of fresh ripe pineapple. This amazing, zesty balsamic is the perfect complement to fruit salads and fresh berries. It adds substantial flavor without discoloring salads.

*Try pairing with soy sauce, ginger, and our garlic extra virgin olive oil for an amazing marinade.

  • Highly aromatic and intensely flavorful
  • Lower-fat alternative to many processed salad dressings
  • Great for adding a splash of brightness when finishing sauces and soups
  • Pair with your favorite cheese or reduce to a syrup and drizzle over ice cream for a decadent dessert
  • Mix with soda water for a refreshing spritzer, or with something harder for a specialty cocktail

Featured Recipe: Pineapple Grilled Shrimp Skewers


Looking for that secret ingredient for shrimp skewers?! We've found it!


  • 1 cup olive oil
  • 1/4 cup fresh parsley, chopped
  • 4 Tablespoons OB Pineapple White Balsamic Vinegar
  • 1 Tablespoon hot pepper sauce
  • 3 garlic cloves, minced
  • 1 Tablespoon tomato paste
  • 2 teaspoons dried Oregano
  • 1 teaspoon ground black pepper
  • 2 pounds medium/large shrimp, peeled and deveined, leave tails on


In a large mixing bowl, combine the first eight ingredients (everything except the shrimp). Reserve 2 Tablespoons marinade for basting. Pour remaining marinade in a large resealable bag and add shrimp. Close bag and evenly coat shrimp with the marinade. Refrigerate for 2 hours. 

Preheat grill for medium-low heat and lightly oil using spray for the grill or oil on a paper towel held by tongs. If using wooden skewers, soak them in water for at least 30 minutes. 

Thread shrimp on to skewers, piercing once close to the tail and once close to the head end. Discard marinade the shrimp were in. 
Cook shrimp for 3 minutes per side, basting frequently with reserved marinade. Shrimp become opaque when finished.

Customer Reviews

Based on 3 reviews
Nancy Greenberg
Delicious Balsamics and Oils!

We just love the delcious and interesting flavors of balsamic vinegar and oils. I bought a few recently online because I knew we weren't going to get to PA anytime soon because of the pandemic (we're New Yorkers). We use the balsamics when making various types of BBQ sauces for the smoked meats that we make for family BBQ's - and I have to say, they are a hit!! We just made a Fig Balsamic BBQ sauce and Pineapple BBQ sauce using the balsamics we bought. Our family LOVED the new flavor profiles we were able to create with your balsamics!

Linda Usher

Have not used it yet

Pineapple Balsamic

This has an amazing pineapple mixing it with olive oil and dipping warm Italian bread in it. I also add it to water for drinking.