This incredibly creamy, loaded guacamole gets an upgrade, thanks to charred sweet pineapple. Top the whole thing off with crunchy pepitas for added nuttiness. Serve on tacos or with tortilla chips for dipping.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 ounces fresh pineapple, cut into 1/4-inch-thick rings
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 4 avocados
- 1/2 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped, plus more for serving
- 1/4 cup lime juice
- 1 to 2 tablespoons olive oil, plus more for serving
- 1 small plum tomato, finely diced
- 1 small jalapeño, minced
- 1/2 white onion, finely chopped
- 2 tablespoons salted roasted pepitas (pumpkin seeds), for serving
- Tortilla chips, for serving
Instructions
- Prepare a grill or grill pan for medium-high heat.
- Sprinkle both sides of the pineapple with the cayenne and a good pinch of salt. Grill, flipping halfway through, until charred in spots, about 4 minutes total. Transfer to a cutting board to cool slightly, then finely dice. Set aside.
- Mash the avocados in a large bowl, then stir in the cilantro, lime juice, olive oil, tomato, jalapeños, white onion and 1/2 teaspoon salt. Fold in the pineapple until evenly combined. Taste and adjust the seasoning with more salt if needed. Transfer to a serving bowl and top with the pepitas, a drizzle of olive oil and chopped cilantro. Serve with tortilla chips.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 336 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 11 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 509 mg |
Reviews
This was so good! I made it for game day yesterday and used habanero instead of jalapeno because I had several I had to use up. It was perfect! Making coconut fish tacos tonight to go with it.