12 oz. This grilling sauce is bursting with tropical flavor and smoky south of the border heat. Baste on grilled chicken, pork or seafood. Dip chilled prawns and tropical fruit. Toss with shell pasta, pineapple, shrimp and cashews for a Hawaiian pasta salad. Excellent sandwich spread, or fish taco dressing. Blend into couscous with chopped bell peppers and green onion.

Ingredients: Papaya puree, pineapple puree, cane sugar, tangerine concentrate, fresh lime juice, rice vinegar, mustard (distilled vinegar, mustard seed, salt, spices, turmeric), orange zest, garlic, Chipotle powder, citric acid, spices.

Dark Chocolate Chipotle Almonds Your Price: $13.50 Papaya Chipotle Pineapple Sauce Your Price: $8.95 Peach Chipotle Jam Your Price: $8.95 Mango Orange Chipotle Marmalade Your Price: $8.95

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PAPAYA CHIPOTLE CHICKEN SALAD

INGREDIENTS: 
1/3 Cup Earth & Vine Provisions Papaya Chipotle Pineapple Grilling Sauce
1/3 Cup mayonnaise
1 Tablespoon curry powder
4 Skinless chicken breasts, poached and cubed
1/2 Cup celery, diced
4 Scallions, trimmed and thinly sliced
½ Cup golden raisins
8 oz Can pineapple chunks, drained
½ Cup cashews, coarsely chopped
Sea salt and fresh ground pepper to taste 

PREPARATION: 
Stir together Earth & Vine Provisions Papaya Chipotle Pineapple Grilling Sauce, mayonnaise and curry powder in a bowl large enough to hold all of the ingredients.  
Fold in chicken chunks, celery, raisins and scallions, chill for at least 1 hour.  
Fold in pineapple right before serving, salt and pepper to taste.  
Garnish with cashews. 

Serving notes: Place chicken salad on a bed of mixed greens and watercress.  
Stuff salad mixture into pita bread or use as a filling for tortilla wraps.  
Fill papaya halves for an elegant lunch salad.

Short cut notes: Deli roasted chicken is a good short cut, or use 2 lbs peeled and cooked shrimp in place of chicken.