A fruity and delicious twist on traditional guacamole, this gluten free and vegan Pineapple Guacamole is the perfect dip for chips or veggies or to smear on your toast.
Holy Guacamole! Literally.
I can’t even tell you how obsessed I am with this fruity guac.
Trust me. The sweetness of the pineapple (Or use mango!) with the salt and the lime and the garlic is the best. Add some cilantro and red onion and some finely diced jalapeño for a kick of heat and you have got one flavourful dip that pairs most perfectly with lightly salted tortilla chips (or veggies or just on its own…).
And all while being totally gluten free and vegan and a healthier snack option if I do say so myself (hello, fruits, veggies and healthy fats all at the same time!). Because who doesn’t need more guacamole in their life?
There is nothing quite like a good homemade guacamole. And by homemade I mean throw a few ingredients in a bowl, give them a stir and serve immediately. This pineapple guacamole recipe is so crazy easy to make.
MORE ABOUT THIS PINEAPPLE GUACAMOLE RECIPE…
I use 3 smaller avocados and that combined with the other ingredients yields about 2 cups of guac. Perfectly ripe avocados work best here (You know, soft but not too soft and definitely not brown or spotty on the inside. Easier said than done on most days but those perfectly ripe avos made the best guac!!) I like to leave one half of one of the avocados aside to cut into chunks at the end for a dip with lots of texture but you can mash up the avocado all at once.
SIDE NOTE: I use my potato masher to mash my avocados for guacamole. It is quick, easy, makes for a super smooth dip and is way more efficient than using a fork.
The pineapple (or use mango instead) is a MUST here, for obvious recipe title reasons. But seriously. The sweet bits of pineapple amongst the buttery avocado and spicy jalapeno is just perfect. It may seem a little odd and weird at first but do it!!
My best guacamole tip would have to be to make sure you FINELY chop everything. Tiny bits of onions and jalapenos go over much better than large chunks that dominate or take over in the flavour department. The garlic should be more of a paste so it blends in better with the avocado mash and lime and salt are what make guacamole good so don’t be afraid to taste and adjust them to your liking.
If you’re not a fan of the heat of the jalapeno you can substitute some green bell pepper instead. You get the colour and crunch of pepper without any of the heat.
Finally, lots of fresh cilantro, please. Fresh herbs make everything good.
This guacamole is best served the same day it’s made with lots and lots of chips (or veggies… but I opt for the chips!).