How was your Memorial Day weekend? Did you have a little too much fun, just relax, or were you productive?! We had a combination of all three! Hung out with friends, went to a few BBQs, golfed, went boating, cooked many blog recipes (.. including this pineapple guacamole), cleaned the house, did laundry, and relaxed on the couch with some Netflix. It was glorious. Maybe should have gotten some more yard work in but hey, we have all summer for that.
I made this pineapple guacamole for one of our friend’s BBQs that we attended this weekend and it was HUGE hit. Simple guacamole with bursts of juicy pineapple… perfection!
I LOVE adding fruit to guacamole. So far, I’ve tried mango, apricot, peaches, and now, pineapple. Pineapple is DEFINITELY my current favorite! You must try this! I think the key with the pineapple is slicing it up REALLY small so that it becomes one with the guac, just like the onions. You don’t want huge chucks of pineapple, otherwise, it will resemble salsa and you don’t want your pineapple guac looking/tasting like chunky pineapple avocado salsa. You want creamy delicious guacamole that the pineapple fits seamlessly into! 🙂
Plantain chips are a fun addition to this recipe! Obviously, you can just eat this amazing guac with tortilla chips but the plantain chips put an exciting spin on things. I’ve made and blogged about plantain chips before but I have updated/changed the recipe slightly to make it easier, so use this one instead! If you have the time, make the crispy plantain chips to go alongside the pineapple guacamole. You won’t regret it! Ready for this SUPER SIMPLE and freaking delicious recipe?! Okay good, me too!
Ingredients
- 6 medium ripe avocados, halved and pitted
- 1 small white onion, finely chopped
- 2 jalapeños, seeded and minced
- 1/2 cup minced cilantro (about one bunch)
- 1 pineapple, cored and finely chopped
- 4 limes, juiced (or more)
- 1 teaspoon ground coriander
- sea salt and pepper, to taste
- 6 yellow plantains, peeled and sliced into 1/4-1/3 inch rounds
- olive oil
- sea salt, black pepper, and cayenne
Instructions
- Make the pineapple guacamole: Using a spoon, scoop the flesh of the avocados into a large bowl. Using a fork (or potato masher... my favorite), mash the avocado to your desired consistency. Add in finely chopped onions, minced jalapeños, minced cilantro, finely chopped pineapple, lime juice, and coriander plus a healthy pinch of sea salt and black pepper. Stir to combine using a large spoon. Taste then add more salt, pepper, or lime juice as you see fit.
- Make the crispy plantain chips: Preheat oven to 425F. Using a paper towel, lightly coat two baking sheets with olive oil. Line the sheets with plantain slices that are about one inch apart. Using a metal spatula (or the bottom of a jar, meat tenderizer, large knife, anything flat really...) smash them into flat discs. Drizzle a little extra olive oil over top then sprinkle the smashed plantains with sea salt, freshly cracked pepper, and cayenne. Roast for 20-30 minutes, flipping over halfway through, until golden and crispy. You'll have to repeat the baking step one more time to cook all the plantain chips (unless you have four baking sheets and two ovens).
- Enjoy crispy plantain chips with creamy and juicy pineapple guacamole!
Notes
Total time is for pineapple guacamole only. Plantain chips will take about one hour since you have to bake them in two batches. Both the pineapple guac and plantain chips are best served the day they are made.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your guac in action. Peace, friends!
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