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How To: Make Pineapple Guacamole

Meet your new favorite dip, courtesy of Pinche Tacos.


Backyard grillers, take note: All barbecues should include Pinche Taco’s summery twist on guacamole.

1. Halve 2 ripe avocados and remove the pits. Score the insides of the fruit with a blunt knife. Scoop the flesh into a mixing bowl.


2. Roughly mash the avocado with a fork. Take care not to over-mix; you want the guacamole to retain some texture. Sprinkle with a pinch of kosher or sea salt and the juice of 1 lime.

3. Gently mix in 1 small, finely chopped serrano chile and ¼ cup freshly chopped pineapple. Serve immediately. Pinche tops its beer-battered fish tacos with the guacamole, but the dip is just as good with salty tortilla chips.

—Illustrations by Peter James Field

This article appeared in the July 2015 issue of 5280.

Callie Sumlin, Associate Food Editor

Callie Sumlin creates stories for 5280's Eat & Drink section, manages the dining guide, and oversees 5280.com's digital food-related coverage and weekly e-newsletter, Table Talk.

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