I know everyone has their favorite way to make guacamole, just as I have mine. I prefer it with no additional mix-ins so I can appreciate its most basic form…or at least I thought I did, until I followed Shawnda‘s lead and mixed in grilled pineapple. It’s just one seemingly simple addition but oh, it is awesome. The smoky sweetness of the grilled pineapple takes the guac to a new level. We loved this version so much that we effectively ruined our dinner that evening. And we were more than okay with that. It’s safe to say that anytime we’ve already got the grill going and happen to have a pineapple around, this is the version of guacamole we’ll be making.
- Yield about 3 cups
- 2-3 slices of cored and peeled fresh pineapple
- 2 medium or 3 small ripe avocados
- ½ small yellow onion, finely chopped
- ¼ cup cilantro, finely chopped
- 3 tbsp. freshly squeezed lime juice
- ¾ tsp. kosher salt
- 1 jalapeño pepper, seeded, ribbed, and finely minced
Heat a grill to medium-high. Very lightly oil the grates. Place the pineapple slices on the preheated grill and cook, turning once, until lightly charred on both sides. Remove from the heat and let cool to room temperature. Dice into medium sized chunks.
Split the avocados and scoop the flesh into a medium bowl. Mash with a fork or potato masher until mostly smooth. Stir in the onion, cilantro, lime juice, salt, and jalapeño and continue mashing until it has a fluffy whipped texture. Taste and adjust seasonings as necessary. Stir in the diced pineapple. Transfer to a serving bowl. Serve immediately with tortilla chips.
inspired by Confections of a Foodie Bride, guacamole from Big Bowl of Love by Cristina Ferrare