STREAMING NOW: The Layover

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“I got this recipe from KOMO TV in Seattle - Been making it for years and it's always a show stopper. The batch is massive - which just means leftovers :) The original recipe calls for grilling the pineapple before cutting it, but I've always skipped that and been happy with the results. I like to make it a day ahead and refrigerate to let the flavors mingle.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut pineapple into small bite-sized pieces, chop cilantro, dice the onion, and juice the limes.
  2. Place pineapple, cilantro, onion and lime juice into a large bowl with olive oil and season with salt and pepper.
  3. Peal avocados and cut down; size depends on how chunky you want your guacamole.
  4. Dice chilis into very small pieces and put into the bowl.
  5. Add avocados to the bowl last and mix well, but don't overstir to bruise the avocados.
  6. Serve with chips.

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