With a burst of tropical sweetness and heat from Crispy Green’s Piña Picante, what better way to spice up your holiday get-togethers than with our favorite holiday recipes? ‘Tis the season to gather, celebrate, and share that perfect blend of warmth and festive cheer with your loved ones as the air turns frosty and the cozy vibes of the holiday season settle in.

This season of joy, Crispy Green has a special gift for everyone spreading holiday cheer – three fabulous and festive recipes for holiday favorites: a delicious cocktail, a nutty shortbread, and some zesty pico de gallo!


Pineapple Ginger Lime Whiskey Sour

Infuse festive cheer into your holiday gatherings with our Pineapple Ginger Lime Whiskey Sour recipe! Crafted with the bold kick of Crispy Green’s Piña Picante Ginger Lime, it’s the perfect cocktail to let the celebrations unfold!

Courtesy of @thisisavocado_

Makes 1 serving

Prep time: 5 minutes


4-5 pieces of Crispy Green Piña Picante Ginger Lime, finely chopped

1-2 small slices of fresh ginger

2 oz bourbon

3 oz pineapple juice

1 oz fresh lime juice

½ oz simple syrup

1 egg white or 1/2 oz aquafaba




Add the chopped Crispy Green Piña Picante Ginger Lime and fresh ginger to a cocktail shaker and lightly muddle to release their flavor.Add the bourbon, pineapple juice, lime juice, simple syrup, and egg white or aquafaba, and dry-shake for 30 seconds without ice.

Add a handful of ice and shake again for 15–20 seconds until well-chilled.

Strain into a cocktail glass, garnish with Crispy Green Piña Picante Ginger Lime, and enjoy!



Pineapple Macadamia Nut Shortbread

Savor the sweetness of our Pineapple Macadamia Nut Shortbread cookies! Enhanced with the unique twist of Piña Picante, they’re bites of joy perfect for sharing with loved ones.

Pineapple Macadamia Nut Shortbread full of Crispy Green Piña Picante against a blue background.

Courtesy of @witandvinegar 

Makes 18 servings


½ cup (4oz) unsalted butter

1 1.76 oz package Piña Picante, finely diced

½ cup (104 g) light brown sugar, lightly packed

¼ teaspoon fine sea salt

1 teaspoon vanilla extract

1 egg yolk, egg white reserved, covered, and refrigerated

1 ¼ cups (163 g) all-purpose flour

½ cup chopped macadamia nuts

¼ cup turbinado sugar


Start by gently melting the butter over a low heat. Once the butter has melted, remove the pan from the heat and stir in the finely diced pineapple pieces. Let the mixture sit for 20 minutes to let the fruit rehydrate slightly and infuse the butter.

Let the butter cool to room temperature to a more solid state naturally by leaving it sitting out for an hour or so, or place the butter in a bowl and place it over a bowl of ice to speed up the process. Be sure to whisk constantly to make sure the butter doesn’t freeze. Once the butter is at a room-temperature consistency, remove the bowl from the ice and continue.

Cream together the room-temperature butter/pineapple mixture with the brown sugar and salt until light and fluffy. Add the vanilla and the yolk (save the egg white!) and combine. Add the flour and nuts and mix on low speed just until mostly combined. You might need to use your hands to make a cohesive dough, and if it’s giving you trouble, you can add about a teaspoon of the reserved egg white.

Once the dough has come together, form it into a 9” log on plastic wrap and wrap it tightly to make an evenly round log.

Refrigerate preferably overnight to make the easiest job of slicing. If you can’t wait that, let it set at least 3-4 hours.

Preheat the oven to 350ºF and line a half-size baking sheet with parchment paper. Brush the reserved egg white over the log and sprinkle the turbinado sugar to cover it entirely. Slice into 18 cookies (each slice should be between ¼” and ½”) and place on the prepared baking sheet. Bake for 13-15 minutes. They really won’t turn golden brown on the top at all, but you’ll notice the tops of the cookies have a matte finish and no sheen at all.

‌Let the cookies cool slightly, then transfer them to a wire rack to cool fully before serving. Store leftover cookies in an airtight container for up to 1 week.



A white bowl full of Pina Picante Chili Lime Pico De Gallo alongside some chips, vegetables, and a bag of Piña Picante Chili Lime.

Piña Picante Chili Lime Pico De Gallo

Turn up the heat at your holiday party with our Pina Picante Chili Lime Pico De Gallo! Grab your chips and get ready to prepare the perfect party snack for your holiday celebration!

Courtesy of @taylorgolub 


3 Roma tomatoes, diced

¼ cup red onion, finely diced

1 lime, juiced

2 tbsp cilantro, chopped

1 garlic clove, minced

1 tsp jalapeño, finely diced

Salt and black pepper, to taste

1/3 cup Piña Picante Chili Lime, pieces torn


Add all the ingredients into a medium bowl and stir together.

Cover with plastic wrap and leave in the refrigerator for at least 1 hour.

Enjoy with chips!

Bon Appétit!

Check back for more delicious recipes from your friends at Crispy Green.

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