1/4 cup honey
1/4 cup lemon juice
1/4 cup pineapple juice
1/4 cup white wine vinegar
1 cup vegetable oil
1 teaspoon dried parsley leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
1/2 teaspoon paprika
1. In a quart jar combine honey, lemon juice, pineapple juice and white wine vinegar. Cover and shake well. Add oil, paprika, parsley, oregano and salt. Cover and shake well. Refrigerate until used.
Pineapple enhances the sweetness of this vinaigrette. Drizzle it over salads or pour it over grill-ready skewers of pork or shrimp as a marinade.
Makes about 2 cups.