| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- Oil, for oiling grill grates
- 1 teaspoon chili lime seasoning, plus more for garnish
- 1 teaspoon chili powder
- 4 fresh pineapple rings
- 3 ripe Hass avocados
- Juice of 2 limes
- 1/4 cup fresh cilantro leaves, minced, plus whole leaves for garnish
- 1 Fresno chile, diced (ribs and seeds removed to your liking)
- Kosher salt and freshly ground black pepper
- Chips, for serving
Instructions
- Heat a well-oiled grill or grill pan to high heat. Combine the chili lime seasoning and chili powder in a small bowl. Coat pineapple rings evenly in this mixture. Grill on both sides until grill-marked and charred, 3 to 5 minutes per side. Let cool, then dice.
- Scoop flesh of 2 avocados into a bowl, then mash. Dice the remaining avocado. Add it to the bowl, then stir in the lime juice, minced cilantro, chile, half of the charred pineapple and salt and pepper to taste. Top with the remaining charred pineapple, a sprinkling of chili lime seasoning and a couple of cilantro leaves. Serve with chips alongside.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 219 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 389 mg |
Reviews
Love the grilled pineapple by itself, didn’t care for it personally in the guacamole.
I just made this, and I really like it. I didn’t have a Fresno chili so I used a Jalapeno. I’m sure my family will love it!
I made this for my mother in law’s birthday. Huge hit….Its different from plain guacamole and so easy to put together. I would suggest doubling the recipe!
Love the charred pineapple with spices, nice change from plain or with tomatoes. I just add juice from 1 lime though.
This was a big hit at a family birthday party recently! I was initially concerned about ruining a good batch of guacamole but the charred pineapple was a delicious enhancement. I grilled the pineapple the day before and it kept beautifully. I omitted the Fresno chile and added chopped white onion, the way we like guacamole. And I added a lot more chopped cilantro than advised. Everyone (adults AND kids) raved about it.