Grilled Pineapple Guacamole
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Yield: Makes 4 servings
Ingredients:
1 tsp. olive oil
Half of 1 (20 oz.) can pineapple chunks
2 large avocados, pitted
1 Roma tomato, diced
1/2 red onion, finely diced
1 jalapeno pepper, seeded and finely diced
1/4 cup chopped cilantro
2 Tbsp. fresh lime juice (from 1 lime)
Kosher salt and pepper
Directions:
Preheat grill pan to high heat and drizzle with olive oil.
Add half can pineapple chunks to pan; cook 4-5 minutes total, tossing frequently to lightly brown evenly. Remove pineapple chunks from pan and set aside to cool to room temperature.
Remove avocado flesh from shell and mash with a fork or potato masher. Mix in diced tomato, red onion, jalapeno, chopped cilantro, lime juice, salt and pepper. Gently mix in pineapple chunks.
Serve with tortilla chips, or as a topping to your favorite Mexican meal. Don’t forget the margaritas!
Enjoy!
From thecomfortofcooking.com