Guacamole is already everyone’s favorite dip, but when you add pineapple, it takes this fan-favorite to the next level. Try this recipe for a sweet and tropical twist on regular guac!
Avocados and I have a very special relationship. It may be borderline
creepy obsessive, but I’m ok with that. If you learn nothing else from me, please, do yourself a favor, and learn how to make the most basic, and most glorious avocado-based dish, guacamole. Now, I’m fully aware of how emotional people can get about what constitutes a proper guacamole recipe. Frankly, I don’t give a damn what the rules say. Do whatever you want! Don’t like cilantro? Try subbing with basil. Not a garlic fan? Leave it out. Here’s my version, which I have to say, is pretty freakin’ awesome. But then again, I’d eat avocados out of a shoe. Don’t judge me.
How To Know If An Avocadio Is Recipe?
Don’t know if your avocado is ripe? Here are a few indicators (thanks http://www.avocadosfrommexico.com)!
• Green — Needs Ripening
Keep at room temperature for 3 to 4 days.
Unripe avocados will ripen at room temperature. To speed ripening, enclose in a large plastic bag with ethylene-releasing fruits like bananas and apples.
• Green with Black Patches on Skin — Almost Ripe
As avocados ripen they soften slightly and the skin begins to darken.
These avocados will be ready to use in 2 to 3 days.
Avocados will not ripen after they are cut
• Almost Black Skin– Ripe and Ready to Eat
When fully ripened, avocados feel slightly soft and the skin is almost black.
Ripe avocados can be refrigerated until ready to use?
What Kind Of Avocado To Use For Guacamole?
The best avocadoes for guacamole are Hass avocados. They have bumpy green skin when they’re unripe, and they turn black and are slightly soft when you press them when they’re ripe. They have a delicious creamy texture that’s perfect for guacamole.
Florida avocadoes aren’t great for guacamole because their texture is more watery, so I don’t advise substituting them in this recipe.
What Fruit Can You Add To Guacamole?
The great thing about guacamole is that you can add so many different fruits and it will be delicious. I’ve made this same recipe with mango, strawberry, cucumber, and even pomegranate.
What To Serve With Pineapple Guacamole?
Check out these Delish D’Lites recipes to pair perfectly with this recipe for the best pineapple guacamole
- Grilled Shrimp Tacos with Mango Salsa
- Tostones (Fried Plantains) with MayoKetchup
- Authentic Carne Asada (Grilled Steak)
- Pork Tinga (Spicy Mexican Shredded Pork) Tacos
- Instant Pot Shredded Pork Tacos Al Pastor
- Baked Crab Empanadas (Empanadas de Cangrejo)
The Best Pineapple Guacamole
Guacamole is the best dip ever invented. Here's an authentic recipe with a tropical twist that will become a staple in your home.
- 3 ripe hass avocados peeled, pitted and chopped
- 3/4 cup fresh pineapple diced
- 1/3 cup red onion finely diced
- 1/4 cup of cilantro chopped
- 2 Roma tomatoes seeded and chopped
- 1 jalapeno seeded and finely diced
- Juice of 1 lime
- salt and pepper to taste
Cut the avocado in half lengthwise by sliding a knife into the avocado, until you reach the pit. For safety, place it on a cutting board. Rotate the avocado with one hand while keeping the knife steady with your other hand.
Rotate the avocado halves in your hands, twisting gently if necessary, and separate the two sections. Place the avocado half with the pit in a kitchen towel. Hold securely in your hand, and then carefully tap the back edge of a chef’s knife into the pit. Twist and then lift straight up to remove. Use a towel to remove the pit from the knife.
Scoop the avocado flesh out with a spoon and into a bowl. Use a fork to mash the avocado until it's mashed up to your desired texture.
Add the lime juice to the mashed avocado and stir. This will slow down the oxidation process, which causes avocados, apples, bananas, etc. to turn brown after being cut. If you are in a pinch and don't have lime juice, you can sub vinegar or lemon juice, it will just slightly alter the taste of the final product.
Next, add in the pineapple tomato, onion, jalapenos, cilantro, and season with salt and pepper to taste. You're done! Refrigerate and use within 24 hours.