Creamy Aloha Dressing

A Sweet, Tangy And Creamy Homemade Salad Dressing

Creamy Aloha Dressing is one of those recipes that sounds a little unusual until you taste it.

It is made with mayonnaise, cream cheese, pineapple juice, honey, lemon, and a handful of simple seasonings. The result is creamy and slightly sweet with just enough tanginess to balance everything out.

I especially love this dressing on a salad with pecans, goat cheese, and dried cranberries. The sweet pineapple and honey work so well with the tangy goat cheese and crunchy nuts.

It is also delicious on a BBQ chicken salad or used as a dipping sauce for BBQ chicken tenders.

And no, it does not taste like someone dumped a can of pineapple on your salad.

The pineapple juice is much more subtle than that.

Before You Skip To The Recipe

If you are heading right to the recipe card, I recommend reading these three sections first:

What Does Aloha Dressing Taste Like?

The easiest way I can describe this dressing is creamy, slightly sweet, a little tangy, and savory enough that it still tastes like salad dressing.

The mayonnaise gives you that familiar creamy dressing base.

Cream cheese makes it richer and gives it a little body.

Pineapple juice brings sweetness and acidity.

Honey rounds everything out.

Then garlic powder, onion powder, parsley, salt, pepper, and fresh lemon keep it from becoming overly sweet.

This isn’t supposed to taste like dessert.

I like a savory-sweet dressing, so I start conservatively with the honey and taste as I go.

You can always add more.

Why Is It Called Aloha Dressing?

Honestly, the pineapple juice is doing a lot of the work here.

I originally called this Aloha Dressing because of that little tropical pineapple twist.

Is it an authentic Hawaiian salad dressing?

No.

It is simply my creamy homemade dressing with pineapple juice, and Aloha Dressing seemed like the perfect name.

Plus, if it didn’t have pineapple juice, how could I call it Aloha Dressing?

These are the important culinary questions I am here to answer.

Pineapple Juice Is The Secret

Pineapple juice might sound like an odd salad dressing ingredient.

Stay with me.

In many salad dressings, vinegar provides the acidity that balances the creamy or fatty ingredients.

I don’t use vinegar in this recipe.

Instead, pineapple juice provides a sweet and tangy component without giving the dressing a strong vinegar bite.

You still get brightness, but it stays very smooth and mellow.

Can I Use Pineapple Juice From Canned Pineapple?

Yes.

If you have canned pineapple packed in juice, you can use the juice from the can instead of buying the little cans of pineapple juice.

Just make sure you’re using pineapple juice and not heavy syrup.

Heavy syrup will make this considerably sweeter.

Measure out the six ounces needed for the dressing and save the actual pineapple for something else.

Or eat it while you’re making the dressing.

That’s usually how these things go in my kitchen. Which is why I never have a taste for my own recipes once I am done makng them.

Why I Use Mayonnaise AND Cream Cheese

The combination is important because they do two different things.

Mayonnaise gives you that smooth, creamy salad-dressing texture.

Cream cheese makes the dressing richer and gives it some body.

If this were made entirely with mayonnaise, it wouldn’t have quite the same texture or richness.

The cream cheese also helps balance the pineapple juice and gives the dressing a little more substance so it clings nicely to lettuce and salad toppings.

Make Sure Your Cream Cheese Is Soft

This is one small thing that can save you some aggravation.

Use softened cream cheese.

Cold cream cheese straight from the refrigerator is much harder to blend completely smooth.

Let it soften first, then blend it with the mayonnaise before adding the pineapple juice.

You want the mayonnaise and cream cheese completely smooth before you begin thinning the mixture with juice.

Add The Pineapple Juice Slowly

Don’t dump all of the pineapple juice into the mayonnaise and cream cheese at once.

Add it gradually while blending.

This helps everything emulsify into a smooth dressing instead of leaving you with little pieces of cream cheese floating around.

Once that base is smooth, you can start adding your honey and seasonings.

Immersion Blender Or Regular Blender?

Either works.

I like using an immersion blender because I can make the entire dressing right in a bowl or tall container without dirtying a full-size blender.

A regular blender will make it beautifully smooth too.

You could probably accomplish this with a hand mixer and some patience, but I prefer a blender because cream cheese can be stubborn.

Whatever you use, the goal is the same:

Smooth and creamy with no little cream cheese lumps.

Start With Less Honey

The recipe calls for 1 to 2 tablespoons of honey, and that range is intentional.

Pineapple juice is already sweet.

Different brands of mayonnaise can have slightly different flavor profiles.

And some of us like sweet dressing more than others.

Start with one tablespoon.

Blend.

Taste.

Then decide if you want the second tablespoon.

This is much easier than adding two tablespoons immediately and then trying to figure out how to make your dressing less sweet.

Why Add Fresh Lemon Juice?

The lemon is another balancing ingredient.

You already have sweetness from the pineapple and honey and richness from the mayonnaise and cream cheese.

A squeeze of fresh lemon wakes everything up.

I don’t give an exact measurement because this is another place where I want you to taste the dressing.

Add a small squeeze.

Blend.

Taste.

Add more if you think it needs it.

Don’t Overdo The Salt At First

One thing I mentioned in my original recipe is that the salt becomes more noticeable as this dressing rests.

That is worth repeating.

Start with the amount listed, or even slightly less if you are sensitive to salt.

After the dressing has chilled for several hours, taste it again.

You can always add salt.

The only thing you cannot fix in my recipes is when something is too salty!

Why The Dressing Needs To Rest

This dressing is better after it has been in the refrigerator for at least four hours.

That resting time allows the dried parsley, garlic, onion, salt, pepper, pineapple, lemon, and honey to settle into the creamy base.

It also allows the dressing to chill and thicken.

If you taste it immediately after making it and then taste it four hours later, you’ll notice a difference.

This makes it a really good make-ahead dressing for a holiday or dinner party.

Make it in the morning or even the night before and forget about it until you’re ready to assemble the salad.

Is Your Dressing Too Thick?

This dressing will thicken in the refrigerator because of the cream cheese.

If it is thicker than you want when you’re ready to serve it, don’t panic.

Give it a really good stir first.

If it still needs thinning, add a small splash of pineapple juice and stir again.

You could also use a tiny squeeze of fresh lemon if you want more tang at the same time.

Add liquid gradually.

It takes very little to change the consistency.

Is Your Dressing Too Sweet?

Add a little fresh lemon juice.

You can also add another tiny pinch of salt.

Both help balance sweetness without changing the entire dressing.

This is also why I recommend starting with one tablespoon of honey instead of automatically adding two.

Want It Sweeter?

This one’s easy.

Add more honey.

Do it a little at a time and blend or whisk well between additions.

Remember that the pineapple juice is contributing sweetness too, so taste before adding more.

A Great Holiday Salad Dressing

I originally thought this was especially good for holiday salads because it works so well with ingredients we tend to use during fall and winter.

My favorite combination is:

• Greens
• Goat cheese
• Pecans
• Dried cranberries
• Creamy Aloha Dressing

You have creamy, crunchy, sweet, tart, and savory happening all at once.

It looks pretty on a holiday table too.

You could also add sliced apples or pears.

Make A BBQ Chicken Salad

This dressing is REALLY good with barbecue flavors.

Make a salad with chopped lettuce, BBQ chicken, cheese, tomatoes, red onion, corn, and whatever else you like.

Then drizzle this over the top.

The pineapple and honey complement the smoky sweetness of barbecue sauce, while the creaminess cools everything down.

If you’re someone who likes pineapple with barbecue, you’re going to understand exactly what’s happening here.

Use It As A Dipping Sauce

Do not limit this to salad.

I love it as a dipping sauce for BBQ chicken tenders.

That sweet, tangy creaminess is especially good with crispy chicken and barbecue sauce.

You could also try it with:

• Chicken nuggets
• Grilled chicken
• Fresh vegetables
• Sweet potato fries
• Potato wedges
• Chicken wraps
• Turkey sandwiches

This is one of those recipes that starts out as “salad dressing” and somehow ends up being used on half the food in the refrigerator.

More Ways To Use Creamy Aloha Dressing

Try spreading a little on a chicken or turkey sandwich instead of plain mayonnaise.

Drizzle it over a chicken wrap.

Use it as the creamy element in a BBQ chicken bowl.

Serve it with a vegetable tray.

Or put a little bowl of it next to grilled chicken at a summer cookout.

The pineapple flavor is subtle enough that the dressing works with more than you might expect.

Make It Ahead

This is a great recipe to make ahead because it actually NEEDS time in the refrigerator.

Prepare it at least four hours before serving.

Overnight is also fine.

Store it in a covered container or jar in the refrigerator.

Give it a good stir before serving and taste it one more time.

If it has thickened too much, add a tiny splash of pineapple juice.

How Long Does Homemade Aloha Dressing Last?

I keep this dressing refrigerated in a tightly covered jar or container.

For best quality, I use it within about one week.

Always use a clean spoon when serving it and return it to the refrigerator rather than letting a jar of mayonnaise and cream cheese-based dressing sit out for an extended period.

More Homemade Dressings And Salads

These are some of my favorite dressings and salads. Click on each picture to see the recipe.

Frequently Asked Questions

Does Aloha Dressing Taste Strongly Like Pineapple?

No. The pineapple is noticeable, but it blends with the mayonnaise, cream cheese, honey, lemon, and seasonings. The finished dressing is creamy, sweet, tangy, and savory rather than tasting like straight pineapple.

Can I Use Juice From Canned Pineapple?

Yes. Use pineapple packed in juice rather than heavy syrup and measure six ounces of the juice.

Can I Leave Out The Honey?

You can. Taste the dressing after adding the pineapple juice. If it is sweet enough for you, you may not need additional honey.

Why Is My Dressing So Thick?

The cream cheese causes the dressing to thicken when refrigerated. Stir it well and add a small splash of pineapple juice if you want a thinner consistency.

Why Is My Dressing Lumpy?

The cream cheese may have been too cold or not completely blended with the mayonnaise before the juice was added. Use softened cream cheese and blend the mayo and cream cheese completely smooth first.

Can I Make This The Night Before?

Yes. In fact, this is a great recipe to make the night before because the flavors improve as the dressing rests.

Can I Use A Regular Blender?

Yes. An immersion blender or traditional blender both work well.

What Salad Goes Best With Aloha Dressing?

My favorite is a green salad with pecans, goat cheese, and dried cranberries. It is also especially good on BBQ chicken salads.

Can I Use Aloha Dressing As A Dip?

Absolutely. I especially like it with BBQ chicken tenders, but you can also use it for vegetables, chicken nuggets, wraps, or sandwiches.