Makes 4 servings
1 tsp. olive oil
Half of 1 (20 oz.) can pineapple chunks
2 large avocados, pitted
1 Roma tomato, diced
1/2 red onion, finely diced
1 jalapeno pepper, seeded and finely diced
1/4 cup chopped cilantro
2 Tbsp. fresh lime juice (from 1 lime)
Kosher salt and pepper
Preheat grill pan to high heat and drizzle with olive oil.
Add half can pineapple chunks to pan; cook 4-5 minutes total, tossing frequently to lightly brown evenly. Remove pineapple chunks from pan and set aside to cool to room temperature.
Remove avocado flesh from shell and mash with a fork or potato masher. Mix in diced tomato, red onion, jalapeno, chopped cilantro, lime juice, salt and pepper. Gently mix in pineapple chunks.
Serve with tortilla chips, or as a topping to your favorite Mexican meal. Don’t forget the margaritas!
Adapted from Confections of a Foodie Bride