Most guacamole recipes call for tomatoes or jalapeños, but this Grilled Pineapple Guacamole shows you how to make a flavorful avocado dip without those gut-irritating nightshades. This is a quick and easy accompaniment to lots of dishes, from seafood and chicken to pork but it pairs especially well with Pork Belly Carnitas.
- Yield: 4 Servings
- 3.5 oz (100 g) fresh pineapple
- 1 tbsp (15 ml) coconut or avocado oil
- 2–3 avocados
- ¼ cup (35 g) diced red onion
- ¼ cup (10 g) fresh cilantro leaves, chopped
- 1 tbsp (15 ml) fresh lime juice (about ½ lime)
- Pinch of Taco Seasoning
- Smoked salt, to taste
- Cut the ends from a fresh pineapple and discard them. Stand the pineapple up on a flat end and carefully slice away the skin, working your way around the pineapple until all the skin is removed. Cut two ½-inch (1.5-cm) rings from the pineapple and reserve the rest for another recipe. Preheat a cast-iron grill pan over high heat. Coat the grill pan with a little coconut or avocado oil to prevent sticking. Lay the pineapple on the hot grill pan and cook for about 15 minutes or so per side, rotating 45 degrees halfway through, until the pineapple has some nice charred grill marks. Set the pineapple slices aside to cool. Cut the avocados in half and discard the pits. Leave the skin intact and place the avocados, cut side down, on the grill pan. Cook, rotating once by 45 degrees to get extra grill marks, for about 5 minutes, until the avocados are lightly charred.
- Dice the grilled pineapple, discarding the tough inner core, and set to one side. Carefully scoop the avocado into a bowl and mash with a fork, leaving some chunks of avocado for texture. Add the red onion, cilantro, lime juice and Taco Seasoning, stirring to just combine everything together. Fold in the grilled pineapple chunks gently so that they do not get mashed into the guacamole. Taste and add smoked salt, to taste. Best when eaten straightaway.