Grilled Pineapple Fries with Avocado-Sriracha Dip

Ingredients

• 1 DOLE^® Avocado, peeled and pitted
• 1 DOLE^® Lime, zested and juiced (about 1½ tablespoons zest and 1 tablespoon juice)
• ¼ cup unsweetened coconut milk (yogurt alternative)
• 1 tablespoon sriracha
• ½ small DOLE^® Pineapple, peeled and cut into 3 x 1-inch wedges
• ¼ teaspoon kosher salt
• 1/8 teaspoon chili powder
• Nonstick cooking spray

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Purée avocado, lime zest and juice, yogurt and sriracha in a blender on high 1 minute or until smooth. Makes about 1 cup.
2. Toss pineapple, salt and chili powder in a medium bowl; spray with nonstick cooking spray. Place pineapple on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once.
3. Serve pineapple with dip.