Man, just when you think you’ve finally figured things out, the world turns around and says, “No!” This is what the grill does to us. We start out strong, successfully grilling things with our charcoal and our fire and the next time we try, we couldn’t even singe a hair if we tried. This grilling stuff is tricky business.
That is exactly how it went the first time we tried to grill pineapple. We had grilled salmon with great success and then when we grilled pizza, man we thought we were pros. Big time grillers over here. Watch out, grill masters. The Kids in the Sink are coming. So, how hard can it be to grill some fruit?
Very hard, it turns out. We got our pineapple and our glaze and we were ready and then…nothing. Nothing at all. We could not even get our pineapple warm. And those pretty charred lines? Forget it. We ended up having only moderately good-tasting, room temperature pineapple that night. And we lost a little confidence in our grilling abilities that night, too.
But we aren’t quitters. So, we cautiously moved forward and decided to brave the wild world of grilling fruit one more time with this Grilled Pineapple Guacamole. Melissa’s guacamole is a staple around here. We don’t usually stray from her recipe, because it changed my life as far as avocados are concerned, turning me from an avocado hater, into an avocado lover. So, we weren’t totally sure about trying a whole new guacamole recipe and throwing grilled fruit in it all at the same time. But we are happy to announce that it was a grilling success!
We actually managed to get char marks on our pineapple this time, bringing out such a juicy sweetness that went great with the heat from the jalapenos and the tartness of the lime. Summer grilling is coming to an end, so before you let it go, give fruit grilling a try with this Grilled Pineapple Guacamole. Savor the bright flavors one last time, then put them on the shelf for next year, and prepare for all things spiced/apple/pumpkin!
Grilled Pineapple Guacamole
2 slices of cored and peeled fresh pineapple
2 medium avocados
1/4 cup cilantro, torn
3 tbsp freshly squeezed lime juice
3/4 tsp kosher salt
1 jalapeño pepper, finely diced
- Heat grill to medium high and lightly oil grates. Put pineapple slices directly on grill until there are char marks on one side. Then flip and cook another couple of minutes until charred. Set aside to cool. Once cooled, cut into bite sized pieces.
- Cut avocados in half and scoop out the flesh. Mash avocado flesh with a fork or potato masher. Combine mashed avocados with cilantro, lime juice, salt, and jalapeno. Stir in pineapple pieces.
- Transfer to a container with an air tight lid and chill or serve immediately. Serve with chips or on the side of a quesadilla.
Source: Annie’s Eats