Inspiration: You simply can’t have too much guacamole in our house. That much is a fact. And while we love our standard guacamole recipe best, it’s always fun experimenting and throwing some new flavors into the mix (like pumpkin seeds or tomatillos). I have quite a list of add-ins that I’d like to try – bacon, bleu cheese, and goat cheese, to name a few – but grilled pineapple seemed the perfect summery add-in for our Fourth of July dinner when we were throwing some steaks on the grill.
What We Loved: This guacamole is really an interesting treat. It is completely and totally characterized by the sweet pineapple. Each bite, whether you get a bunch of the pineapple chunks or none at all, is defined by a slightly charred sweetness. It’s a really interesting and refreshing flavor, and certainly a different and unique spin on standard guacamole. Delicious, refreshing, and so very summer.
Tips: We ate this guacamole with tortilla chips as a treat, but I’m thinking that it would be fabulous atop grilled chicken, paired with some sunny side up eggs, stuffed into an omelet, or even just eaten as a side dish with a spoon.
2-3 slices of cored and peeled fresh pineapple
3 small ripe avocados
1/2 small onion, finely diced
1/4 cup cilantro, finely chopped
1 jalapeno pepper, seeded, ribbed, and minced
Juice from 1/2 lime
Kosher salt, to taste
1. Place the pineapple on the grill, and cook until slightly charred on both sides. Remove from the grill, allow to cool, and dice.
2. Pit the avocados, scoop the flesh into a bowl, and mash with a fork.
3. Mix in the onion, cilantro, jalapeno, lime juice, salt, and pineapple chunks. Reserve a few pineapple chunks to add on top for garnish. Serve.