Broiled Pineapple Guacamole
This Broiled Pineapple Guacamole has been my go to for years. This recipe uses minimal ingredients and comes together in minutes. It’s summer in a bowl and since the pineapple is broiled, you can do this in the winter while it’s snowing outside. It brings all the warm weather feels while stuck inside the house.
Hey guys, how’s it going? How’s your weekend so far? The weather’s been so stinky here in NY, but yesterday it was gorgeous. We were able to drive out to Mattituck, grab a produce & treats box at Harbes Farms, and soak up the sun, breathe fresh air, and see Penny wave around a bubble wand with so much joy.
Guys, this is also my first post! How great/exciting/anxiety filled is that? To celebrate this, I decided to share my most favorite recipe EVER. Not only that, I decided to publish a recipe each day until one of my most favorite days — Cinco de Mayo. That’s three (THREE) recipes and they all are perfect for celebrating that day. By the way, has anyone else seen this meme? What are the odds?!
GIMMIE ALL THE ‘CADOS
I love avocados. It’s a love-hate relationship that pretty much everyone else also loves avocados as much as I do. I love that I no longer get weird eyes when I ask for extra avocado on the side. I hate that the price for them keeps skyrocketing. I was that girl at Applebees asking for extra guacamole for my nachos and not being charged extra. I miss those days.
But really, what’s not to like about the ‘cado? It’s nutrient dense, yummy, a great first food for a baby. You can put it in smoothies. You can use it as a hair mask. You can shmear them on toast with smoke salmon or squeeze some lime and a dash of salt and eat it in it’s peel. It has it’s own bowl. It truly is a superfood.
Now onto my Broiled Pineapple Guacamole. It’s my go to guacamole recipe for every occasion. Backyard BBQ? I’ll bring the guac. Superbowl party? I’ll bring the guac. Having a day & need a vent session? I’ll bring the guac.
MINIMAL INGREDIENTS, MAJORLY FLAVORFUL, FLEXIBLE USES
During these times of corona, I’ve been even more mindful of using what I have and stretching it.
Use mango if you don’t have pineapple. Or leave it out.
Use parsley if you don’t have cilantro. Or leave it out.
That green pepper in the corner of your countertop is starting to look sad. Add it in.
What else can I use the rest of this pineapple in? Freeze the rest for smoothies. Or wait for another post from me in a day or so… (UPDATE: Make my Fizzy & Spicy Pineapple Margarita!)
Not only is this dish full of healthy fats, it can be used in anything.
Eat it with eggs.
Dip bacon in it.
Replace your boring salad dressing.
Top it on nachos or wait another day or so for another recipe from me… (UPDATE: Top it on my Instant Pot Crispy Pork Carnitas.)
TIPS & TRICKS
How to pick a ripe avocado: Everyone has their tricks, but the most reliant way for me is to choose them when the skin is a very dark green shade, the skin isn’t wrinkly, and somewhat soft with a little push back when squeezed.
How to shop & store avocados: Since we limit our grocery hauls to once a week due to COVID, we buy both ripe and unripe avocados. We use the ripe avocados right away. We keep the unripe avocados in the fridge and when we do want to use them, we take them out and let them continue to ripen on the counter.
How to ripen avocados: There is the paper bag trick — store them in a closed paper bag with a banana. Bananas release ethylene gas and that helps to speed up the ripening process. I personally just put a banana and an avocado on the counter next to each other. It does take a tad bit longer but I’ve forgotten about my banana-avocado bag experiments in the past and can’t deal with another loss.
How to store tomatoes: Store them on the counter and upside down. Their butts are delicate and will bruise easily.
How to store leftovers: If you have leftovers or making the night before, make sure to use a container that the guacamole will fill completely and is air tight to prevent browning. Pack the guacamole into the container to ensure there aren’t any air bubbles, then cover the top (touching the guacamole) with saran wrap and then cover with the container top. You can also push an avocado seed in the middle of the guacamole before saran wrapping.
Will you make this Broiled Pineapple Guacamole for your quarantined Cinco de Mayo? Let me know below! And if you do make this, it would be great if you could comment, rate, and share. Also, let me know if you made any changes to your guacamole, I’d love to hear them and try them out!
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BROILED PINEAPPLE GUACAMOLE
recipe for later
Ingredients
- 4 avocados ripe
- 2 tomatoes seeded & diced
- 1/3 cup pineapple diced into 1" pieces
- 1/2 medium red onion diced
- 8-9 leaves & stems cilantro ends trimmed, finely minced
- 2 cloves garlic minced
- 2 limes
- avocado oil to drizzle on pineapple pieces
- salt & pepper to taste
Instructions
- Move the oven rack to the top of the oven. Put broiler on high to preheat.
- While the oven preheats, place the pineapple on a foiled lined baking sheet. Drizzle a small amount of avocado oil onto the pineapple, season with a dash of salt and pepper, and mix the pineapple around to coat. Place the pan under the broiler and keep an eye on them. The edges of the pineapple should develop a char. Once that happens, flip the pineapple slices over and broil the other side until charred. This can take a total of 10-15 minutes, depending on how hot your broiler can get. Once done, set pineapple aside to cool.
- While the pineapple is cooling, prep the rest of the ingredients. The pineapple should be cooled now, so grab those and dice them up. Keep a few on the side for snacking.
- Place the avocados in a bowl and mash them with a potato masher or a fork. Mash them smooth or leave some chunks in there (how I prefer it).
- To the avocado mash, add the diced tomatoes, diced onions, diced pineapple, minced garlic, minced cilantro, and lime juice. Mix it all up and season with salt & pepper to taste.
Notes
- If it's beautiful outside & already have the BBQ on, grill up those pineapples! If you have cast iron grill pan, use that as well.
- Don't feel like adding pineapple? Sub mango or just leave it out. But I'll be lying if I said you're not missing out.
- All the cilantro flavor is in the stems, not the leaves. Chop ALL of it up!
- Hate cilantro? Does it taste like soap to you? Sub it with parsley or chives.
- If you have leftovers or making the night before, make sure to use a container that the guacamole will fill completely and air tight to prevent browning. Pack the guacamole into the container to ensure there aren't any air bubbles, then cover the top (touching the guacamole) with saran wrap and then cover with the container top. You can also push an avocado seed in the middle of the guacamole before saran wrapping.