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Pineapple White Balsamic Vinegar

Verbena Pineapple White Balsamic Vinegar

No added sugars. All natural, always!



How to Use Balsamic Vinegar

Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.





2 TBSP Verbena Rosemary Olive Oil

1 small sweet yellow onion, sliced thinly

4 springs fresh rosemary, chopped

1 1/2 tsp coarse salt

1/4 tsp pepper

1 Pineapple, chopped

1/4 cup honey

3/4 cup Verbena Pineapple balsamic vinegar

2 lb boneless, skinless chicken thighs

In a large pan, heat the olive oil over medium-high heat.

Sautee the onion, rosemary, salt and pepper for 4-5 minutes, or until the onion is translucent.

Add the chopped pineapple and sauté for 5 minutes, stirring occasionally.

Add in the honey and balsamic vinegar and heat to a simmer.

Simmer for 5 minutes, without stirring.

Add in the chicken thighs, making sure they are covered with the sauce.

Cover and allow to simmer for 30 minutes.

Remove the chicken from the pan, and simmer for 2-3 minutes, until slightly reduced.

Drizzle the sauce over the chicken and enjoy!






1 tablespoon Verbena Tunisian Chemlali olive oil

4 large pork chops

Fine sea salt and black pepper

1/2 red onion, chopped into 1 inch pieces

2 cloves garlic, finely minced

1/2 cup Verbena Pineapple balsamic vinegar

10.5 ounces pineapple chunks, with juice

Heat large skillet with extra virgin olive oil over medium heat. Season both sides of pork chops with fine sea salt and pepper.

Add pork chops, sear 4-5 minutes on both sides. Cooking time will be dependent on the size of your pork chop. Internal temperature should be 145 degrees. Set aside.

Without cleaning out the pan, add red onion. If the pan is dry, additional olive oil may be needed. Cook until onions start to soften, approximately 3-4 minutes. Add garlic, cooking for another 1 minute.

Add balsamic vinegar and pineapple chunks, bringing to a low simmer until liquid has reduced and sauce starts to become sticky approximately 10 minutes.

Add pork chops back to the pan, spooning sauce over top. Cook for 2-3 minutes, just enough to reheat. Serve immediately.

Pineapple White Balsamic Vinegar

PrixÀ partir de 4,50$
  • Escape to a tropical paradise with this amazingly sweet tasting fruit flavor, blended with our sweet, rich, balsamic vinegar.


    Pairs well with: Blood Orange, Chipotle, Persian Lime, Rosemary, Cilantro Lime, or Raspberry Olive Oil, as well as Coconut White Balsamic


    Nutrition Facts

    25 Servings per 375ml Container;
    Serving size: 1Tbs (14g)
    Calories per serving = 36
    Total Fat = 0%
    Saturated fat 0 = 0%
    Trans Fat 0g
    Sodium 2mg = 0%
    Total Carbohydrates 8g = 3%
    Dietary Fiber 0g = 0%
    Sugars 7g
    Added Sugars 0g
    Protein 0g
    Vitamin D 0mcg0%
    Calcium 0mg0%
    Iron 0mg0%
    Potassium 0mg0%

    *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients:  25 Star White Balsamic Vinegar (Italian White Wine Vinegar from Trebbiano Grapes, Concentrated Grape Must), no Caramel added, Organic Natural Pineapple Flavor. Contains sulfites occurring from raw materials (Not Added).

  • Balsamic Vinegar should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven.  It should not be stored in the refrigerator. This way the Balsamic Vinegar can keep up to 3 years.

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