Guacamole with Grilled Pineapple

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 219, total fat 17 G., saturated fats 2 G., proteins 3 G., carbohydrates 19 G., fiber 8 G., cholesterol 0 mg, sodium 389 mg, sugar 7 G.

The star of this recipe is the grilled pineapple. Generously seasoned with chili pepper, it infuses the guacamole with its tropical sweetness and a smoky note that adds a piquant flavor. If you prefer it spicier, you can leave the seeds on the Fresno chili.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Oil to grease the grill grate
1 tsp chili-lime seasoning + extra for serving
1 teaspoon chili powder
4 rings of fresh pineapple
3 ripe avocados
Juice of 2 limes
1/4 cup chopped fresh cilantro leaves, plus whole leaves for serving
1 Fresno chile, diced (seeds can be removed to reduce heat)
Tortilla chips, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Pineapple, lime juice, guacamole sauce, Avocado, Fresno pepper

Cooking the dish according to the recipe:

Heat a well-oiled grill or grill pan over high heat. Combine the chili-lime seasoning and chili powder in a small bowl.
Roll the pineapple rings evenly in this mixture. Grill on both sides until golden brown, 3–5 minutes per side. Let cool, then cut into cubes.

Place the flesh of two avocados in a bowl and mash. Dice the remaining avocado. Add it to the bowl, then add the lime juice, chopped cilantro, chili, half of the roasted pineapple, and salt and pepper to taste.
Top with the remaining pineapple, sprinkle with chili-lime seasoning, and a couple of cilantro leaves. Serve with chips.

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