Grilled Pineapple Tomatillo Guacamole
User Reviews
5
Grilled Pineapple Tomatillo Guacamole
Description
This guacamole recipe first grills pineapple slices, tomatillos, and jalapeños until the pineapple caramelizes and the tomatillos develop blistered skins, imparting smoky sweetness and tang. After cooling, grilled ingredients are chopped and combined with mashed avocados, minced red onion, chopped cilantro, lime juice, and salt. Jalapeño skins are removed before dicing to moderate heat and texture.
The dish offers a layered flavor profile where the sweetness and slight char of pineapple complement the tartness of tomatillos and the creamy, buttery avocado. Fresh lime juice and cilantro add brightness, while jalapeño introduces controlled spiciness. This guacamole has a fresh but complex character suitable as a dip or accompaniment.
Grilling tomatillos on foil is recommended to catch any bursting juice and retain it for mixing. Proper storage involves tightly covering with plastic wrap pressed onto the guacamole surface to limit oxidation, keeping it fresh for 2 to 3 days. Scrape away any surface browning before serving.
Ingredients
- ½ pineapple peeled and sliced
- 4 tomatillos
- 2 jalapeños
- 4 avocado peeled and pitted
- ½ cup red onion minced
- 2 tablespoons cilantro chopped, fresh
- 1 tablespoon lime juice fresh-squeezed
- ½ teaspoon salt
Instructions
- Heat a grill to medium. When hot, add the pineapple slices, tomatillos and jalapenos to the grill. Grill for 4-5 minutes.
- Flip the pineapple, tomatillos and jalapenos and grill for an additional 4-5 minutes.
- Remove the pineapple from the grill when it starts to brown and caramelize. Remove the tomatillos and jalapenos from the grill when the skin becomes black and bubbly.
- Allow the grilled fruit and veggies to cool for 5-10 minutes.
- Add the avocados to a large bowl and mash with a fork or potato masher.
- Add the onions, cilantro, lime juice and salt.
- Chop the grilled pineapple and tomatillo and add them to the guacamole.
- Peel the skin from the jalapeno and remove the stem, then dice the jalapeno and add it to the guacamole.
- Stir to combine everything. Serve with chips or vegetables for dipping.
Notes
- Grill tomatillos on a foil sheet to capture any juices if they burst while cooking.
- Press plastic wrap directly onto guacamole surface when storing to minimize browning and keep fresh for 2-3 days in the fridge.
- If brown spots develop on the surface, scrape them off before serving to maintain appearance and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups guacamole
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 320kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Sodium | 245mg | 10% |
| Potassium | 988mg | 21% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 390mg | 8% |
| Vitamin C | 71.3mg | 79% |
| Calcium | 35mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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