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Summer Grilled-Pineapple Guacamole and Home-made Tortilla Chips

Meet my roomie Jasmine!

Living in San Francisco has always been most challenging during the summer time. While family and friends in L.A. are wearing cute sundresses, Sperry’s, and frolicking over grilled chicken during this time of year, I (along with my fellow San Franciscans), are bundled in dreary looking pea-coats, Uggs, and hovering over a steamy pot of soup. (Insert Mark Twain’s famous quote here…) Ugh.

But then something remarkable happens to this crazy city at the start of September… San Francisco has a flirtatious rendezvous with the sun, and an Indian Summer is born. It is this very special time of year that the fog rolls away, Golden Gate park becomes the backyard to over 808,976 people, and we have our version of a “BBQ,” even if it does involve a stove top grill.

Regardless of if you’re living in the middle of a real summer, or trying to convince yourself that you can in fact wear your bikini to Ocean Beach without freezing, this Grilled-Pineapple Guacamole recipe is sure to offer a large dose of summer in a bowl. So go ahead, and catch the last rays of summer sun, you’ll be glad you did!

Before the pineapple is added...

~ Grilled Pineapple Guacamole with Homemade Tortilla Chips ~

Makes 8 servings


  • 3 large ripe but firm avocados, halved, pitted, and peeled
  • 1/2 of a jalapeño (Use the whole thing if you like it spicy!)
  • 1/2 of a small pineapple, peeled, cored, and cut into 1-inch-thick rings (Learn how to cut a pineapple here…)
  • ½ small red onion, diced into tiny pieces
  • 1 tsp. of garlic powder
  • 1/2 tsp of cayenne pepper
  • ¼ tsp. ground black pepper
  • 1 Tbsp. Lawry’s seasoning (secret ingredient alert!)
  • ¼ cup chopped fresh cilantro (if you don’t like it, just leave it out)
  • 2 Tbsp. fresh lime juice, from 1 lime
  • 1 small tomato, cored and chopped
  • 1 package of small corn tortillas
  • Canola oil (about 4 cups to fry the tortillas in.)
  • 1 tsp. of salt


1. Preheat grill to medium-high heat, brushing it with some of the reserved canola oil.

2. Arrange the pineapple on the grill and cook, gently flipping once, until just charred and softened, 8 to 10 minutes. Then  transfer to a sheet tray.

3. When cool enough to handle, dice the pineapple and transfer to a large bowl.

4. Next cube the avocado and add to the bowl of pineapple.

5. Chop the jalapeño (removing seeds, if you like it less spicy) and add it and the onions to the bowl.

6. Add the Lawry’s seasoning, pepper, garlic powder, and cayenne, and gently toss to combine.

7. Leaving the tortillas stacked, cut them into triangular eights (Yes, you can use your protractor if need be!)

8. Heat the 3 cups of oil in a deep pot, and using the good old popcorn kernel trick, make sure the temperature is at roughly 350 degrees.

9. Adding only 5 or so triangles at once, fry for 2 minutes on each side, flipping constantly to prevent them from getting too brown, and draining with a slotted spoon.

10. Place the chips on a plate of paper-towels to soak up an excess oil, and immediately season with salt. Repeat until you have your desired number of chips!

Recipe collaboration courtesy of Jasmine Morgan ❤ #roomielove

Why I love this recipe:

Besides the fact that its, it can be made up to five hours ahead; cover the surface with plastic wrap to prevent browning, then refrigerate until ready to serve. Also, by leaving an avocado pit in the middle of the guacamole bowl, you will slow the oxygenation process.  Let me know what you guys think below! 🙂


One response »

  1. This sounds really good! I am definitely going to have to share with my co-worker who loves guacamole.


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