Grilled Pineapple Tomatillo Guacamole is a little sweet, slightly smoky and totally delicious! This easy dip recipe is healthy, gluten free and vegan. Serve it with Chipotle Lime Chicken Fajita Skewers and Deconstructed Mexican Street Corn for the ultimate dinner fiesta!

Tomatillo guacamole in white bowl, on plate with tortilla chips

Table of contents

I am a huge fan of avocados. I’m a millennial that lives in California, of course I am! No matter your age or where you live, if you love this creamy green fruit as much as I do, allow me to give you a virtual high five!

Avocado is the base for my favorite smoothie recipe, the Lean Green Superfood Smoothie. It’s also the main ingredient in THE BEST Vegetarian Enchiladas with Creamy Avocado Sauce.

And finally, it is the reason my favorite green dip exists. Without avocados, there would be no guacamole! And a world without guacamole would be tragic!

Guacamole is delicious as a dip, a topper of tacos and a must-have addition to burritos. Yes, I know, guac is extra. But not if you make your own at home!

While I love a traditional, no frills guacamole, I also love to put fun twists on the dip. Chipotle Bacon Guacamole is perfect for the bacon enthusiast. Peach Strawberry Guacamole is a fun, sweet, summery twist on the dip. But my all-time favorite guacamole recipe has to be this Grilled Pineapple Tomatillo Guacamole.

I’ve been making this recipe since 2012 and I have to say, it’s always a hit at parties! The sweet and smokey grilled pineapple, tomatillos and jalapeños add so much flavor to this delicious guacamole recipe.

It’s great with chips for dipping, or for a healthy option, serve it with mini peppers or sliced bell peppers!

Pineapple guacamole in white bowl, surrounded by tortilla chips

How to make it

  1. Grill pineapple, tomatillos and jalapenos. 
    • Heat a grill to medium. Add slices of fresh pineapple and jalapenos directly on the grill grates.
    • Place the tomatillos on a piece of foil on the grill. The foil is there just in case the tomatillos burst before removing them from the grill. If this happens, don’t worry! Just slide the foil with the tomatillos off the grill onto a cutting board. Then add the burst tomatillo right into the guacamole.
    • Grill all of the ingredients for 4-5 minutes, flip and grill for an additional 4-5 minutes.
    • The jalapenos and tomatillos are ready to be removed from the grill once they are black and bubbling on the outside.
    • The pineapple is ready to be removed from the grill once it’s browned and caramelized on the outside.
  2. Assemble the guacamole. 
    • Add peeled and pitted avocados to a large bowl. Use a fork or potato masher to mash the avocado.
    • Add diced onion, coarsely chopped fresh cilantro, fresh squeezed lime juice and salt. Stir to combine.
    • Chop the grilled pineapple and tomatillos, add to the guacamole. Peel the skin from the jalapeno and remove the stem. Chop the jalapeno and add it to the guacamole.
    • Lightly stir everything to combine.
  3. Serve the guacamole.
    • Serve the guacamole with tortilla chips or veggies for dipping.

How to make it without a grill

Place the tomatillos and jalapenos on a baking sheet under the broiler in the oven on low. After 4-5 minutes, or when the skin on the tomatillos and jalapenos begins to blacken and bubble, remove the baking sheet and flip them both. Place them back in the oven under the broiler for an additional 4-5 minutes, or until black and bubbling.

Add the pineapple slices to a skillet on the stove over medium heat. Cook for 4-5 minutes, flip and continue to cook for an additional 4-5 minutes, or until browned and caramelized.

Just like in the grilled version of this recipe, chop the roasted tomatillos and caramelized pineapple and add it to the guacamole. Peel the skin from the roasted jalapeno, remove the stem, chop the jalapeno and add it to the guacamole.

Is guacamole healthy?

Guacamole is packed with healthy fats that help reduce the risk of heart disease and elevate your mood. These healthy fats, monounsaturated and polyunsaturated fats, are found in avocados and are considered to be good-for-you fats.

Avocados are also a great source of potassium, fiber, Vitamins B6 and C. This guacamole recipe provides 86% daily vitamin C needs per cup. It also provides 988 mg potassium and 12 grams of fiber per cup.

Tomatillo guacamole is a great healthy snack as part of a balanced diet. It’s even better for you when you ditch the tortilla chips for bell peppers when dipping. This guacamole recipe is also gluten free and vegan, making it a wonderful party app for anyone with food sensitivities.

How to store it

When stored properly, guacamole will last in the refrigerator for 2-3 days. To store the guacamole, press a piece of plastic wrap tightly over the guacamole. This prevents air from getting in and turning the guacamole brown.

If there is a small brown layer on the top of the guacamole, that’s okay. Simply scrape the layer of brown off the top of the guacamole, then it’s ready to serve again.

Tomatillo guacamole in white bowl on green plate, surrounded by tortilla chips

What to serve it with

Create an entire Mexican fiesta by pairing this tomatillo guacamole with these delicious Mexican recipes!

Or pair the guac with these Pineapple Hawaiian Burgers for a fun meal on the grill!

Guacamole in white bowl topped with diced pineapple
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Grilled Pineapple Tomatillo Guacamole

Grilled Pineapple Tomatillo Guacamole is a little sweet, slightly smokey & totally delicious! This easy to make dip recipe is healthy, gluten free & vegan!
Servings: 5 cups guacamole
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Whitney Bond
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican

Ingredients

Instructions

  • Heat a grill to medium. When hot, add the pineapple slices, tomatillos and jalapenos to the grill. Grill for 4-5 minutes.
  • Flip the pineapple, tomatillos and jalapenos and grill for an additional 4-5 minutes.
  • Remove the pineapple from the grill when it starts to brown and caramelize. Remove the tomatillos and jalapenos from the grill when the skin becomes black and bubbly.
  • Allow the grilled fruit and veggies to cool for 5-10 minutes.
  • Add the avocados to a large bowl and mash with a fork or potato masher.
  • Add the onions, cilantro, lime juice and salt.
  • Chop the grilled pineapple and tomatillo and add them to the guacamole.
  • Peel the skin from the jalapeno and remove the stem, then dice the jalapeno and add it to the guacamole. 
  • Stir to combine everything. Serve with chips or vegetables for dipping.

Notes

  • I recommend grilling the tomatillos on a sheet of foil. There’s a chance they could burst while roasting, so this allows you to remove the foil topped with the burst tomatillos easily and still add it to the guacamole.
  • When stored properly, this guacamole will last in the fridge for 2-3 days. 
  • To store the guacamole, press a piece of plastic wrap tightly over the guacamole. This prevents air from getting in and turning the guacamole brown. Place in the refrigerator until ready to serve again.
  • If any brown appears on top of the guacamole, simply scrape it off before serving.

Nutrition Facts

Serving 1cupCalories 320kcal (16%)Carbohydrates 29g (10%)Protein 4g (8%)Fat 23g (35%)Saturated Fat 3g (15%)Sodium 245mg (10%)Potassium 988mg (28%)Fiber 12g (48%)Sugar 12g (13%)Vitamin A 390mg (8%)Vitamin C 71.3mg (86%)Calcium 35mg (4%)Iron 1.3mg (7%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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