If using fresh pineapple, core and finely chop enough to measure 1 cup. If using canned, drain well and finely chop. Pat dry with paper towel if very wet.

In a medium bowl combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth.

Stir in the 1 tablespoon honey, 1 teaspoon curry powder, 1/4 teaspoon ground cumin and 1 tablespoon lime juice until fully incorporated.

Fold in the chopped pineapple and 1 tablespoon chopped cilantro (if using). Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust honey or lime to balance sweetness and acidity.

Cover and chill at least 30 minutes to allow flavors to meld. Serve chilled or at cool room temperature.

Samurai Spicy - Red Chilli Hot

In a small bowl combine 1/2 cup Kewpie or regular mayonnaise with 2 teaspoons sambal oelek and 1 teaspoon Sriracha. Mix until uniform.

Add 1/2 teaspoon soy sauce, 1/2 teaspoon rice vinegar and 1/4 teaspoon sesame oil. Stir to combine.

Fold in the 1/2 teaspoon grated garlic and 1/4 teaspoon grated ginger. Adjust chili heat: add more sambal or Sriracha if you want it hotter.

If using, stir in 1 tablespoon thinly sliced scallion for freshness. Taste and adjust salt/acid.

Chill 15–30 minutes for flavors to marry. Serve as a dip or drizzle for grilled items.

Andalucía - Tomato Spicy

If using fresh tomatoes, seed and finely chop to yield 1 cup. If canned, drain well. Pat excess moisture off tomatoes with paper towel to avoid watery dip.

In a bowl combine 2 tablespoons extra-virgin olive oil with 1 teaspoon sherry or red wine vinegar, 1/2 teaspoon smoked paprika and 1/4 teaspoon red pepper flakes. Whisk to emulsify.

Add the 1/2 teaspoon minced garlic and 1/4 cup roasted red bell pepper, then stir in the chopped tomatoes. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.

Fold in 1 tablespoon chopped fresh parsley. Taste and adjust vinegar, salt or red pepper flakes to reach desired brightness and heat.

Let the dip rest 20–30 minutes at room temperature for flavors to develop. Serve with crusty bread, vegetables or as a topping.

Pepper Sauce - Green, Red, Black Peppercorn

Coarsely crush 1 teaspoon mixed peppercorns with the flat side of a knife or in a mortar and pestle; leave a mix of coarse and finer bits for texture.

In a small bowl combine 1/2 cup crème fraîche (or sour cream) with 1/4 cup mayonnaise until smooth.

Whisk in 1 teaspoon Dijon mustard, 1 teaspoon lemon juice and 1/2 teaspoon Worcestershire sauce.

Stir in the crushed peppercorns and 1 teaspoon finely chopped shallot. Season with 1/4 teaspoon salt and fold in 1 tablespoon chopped chives if using.

Chill at least 30 minutes to mellow the sharpness and let the peppercorn flavors infuse. Serve with grilled meats, fries or vegetables.