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 chop the jalapeno and add it to the guacamole.
Stir to combine everything.
Serve with chips or vegetables for dipping.
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.