Sauces · From Adam's kitchen
Pineapple Guacamole
Chunky guacamole with sweet pineapple and jalapeño heat. The two-knife chopping trick gives you the perfect texture, not too smooth and not too chunky.
- Serves
- 4
- Skill
- Easy
- Prep
- 15 min
- Cook
- None
- Total
- 15 min
Method
Pick your avocados
Ripe avocados give slightly when you press gently near the stem.
Chop (10 min)
Cut the pineapple into small bite-size chunks. Finely chop the red onion and cilantro. Mince the jalapeño. Remove the seeds for a milder guac, or keep them for more heat to balance the sweet pineapple.
Add the avocado (2 min)
Halve the avocados, remove the pits, and scoop the flesh into a bowl. Add everything else.
Cut together (2 min)
Hold a butter knife in each hand and slice through the ingredients in a crisscross, scissor-like motion.
Ready whenIt is mostly combined but still has some chunks.
Taste and adjust (1 min)
Taste with a chip, then add more salt or lime juice if needed. Serve with tortilla chips, on tacos, or on top of plantain crusted rockfish.
Make it cheffy
Char the pineapple
How
Sear pineapple slices in a hot, dry skillet or on the grill for 2-3 minutes per side until charred, then cool and chop.
Why
Charring caramelizes the pineapple's sugars and adds a smoky flavor that pairs perfectly with jalapeño.
Swaps
- Pineapple → mango.
- Jalapeño → serrano for more heat.
Make ahead & storage
Make ahead
Best made close to serving.
Storage
Keep in the fridge. Press plastic wrap directly onto the surface so it does not turn brown.
Macros per serving
Estimate- Calories
- about 190
- Protein
- about 2 g
- Carbs
- about 16 g
- Fat
- about 15 g
Per serving, based on 4 servings and 3 avocados. Chips not included.