Grilled Pineapple Guacamole

Ladies and Gentlemen, guacamole has been redefined in the Blondie household.

I love this recipe - and it was worth what I went through this afternoon making the dang thing.

Let me explain.

I'm deathly afraid of spiders. The gag reflex gets kicked into high gear whenever I spot a large one (small/medium spiders, not so much). I loathe spiders. If I find a large spider in my house, I usually put a cup over it until my husband gets home. I don't even have the guts to look at it, let alone get close enough to squish it.

So you can now imagine the panicky blonde running around the backyard with her apron on, waving her tongs around, after opening up her mini-grill... and finding the devil himself in spider-form nesting away between the grates. I'm talking fangs. 

As much as I hate spiders, nothing was going to come between me and grilling my pineapple for this guacamole. I had to pull out the big girl pants....  I turned on the gas and dropped in the match. End of spider. Cleaned the grill. Kind of gross, but there's my story. Back to the food. 

I don't know why I've never had pineapple with guacamole. It's delicious! The sweet really cuts through the always-welcome creamy guacamole flavor. What a fun way to kick it up a few notches for summertime, eh?

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Grilled Pineapple Guacamole

3 slices of peeled and cored fresh pineapple
3 small ripe avocados
1/2 small yellow onion, finely chopped
1/4 C cilantro, finely chopped
3 T freshly squeezed lime juice
3/4 t salt
1 jalapeño pepper, seeded, ribbed, and finely minced

Heat your grill to about medium high. Oil the grate and place the pineapple slices on the grill. Cook, turning one, until lightly charred on both sides. Remove from the grill and let cool to room temperature. Dice pineapple into small pieces.

Split the avocados, remove pit, and scoop the flesh into a medium bowl. Mash with a fork until smashed. Stir in the onion, cilantro, lime juice, salt, and jalapeño and stir until well combined. Stir in diced pineapple and transfer to a serving bowl. Serve immediately with homemade or store bought tortilla chips.

Recipe from Cristina Ferrare's Big Bowl of Love 

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