Grilled Pineapple Guacamole

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