Grilled Pineapple Tomatillo Guacamole is bright, slightly sweet, a touch smoky, and utterly delicious. This easy-to-make dip is healthy, gluten-free, and vegan. Serve it with grilled chicken skewers, street-style corn, tacos, or simply enjoy it with tortilla chips or fresh vegetables for a vibrant appetizer or side.
I love avocados — creamy, versatile, and a staple in so many favorite dishes. Avocado enriches smoothies, adds silky texture to sauces, and of course makes guacamole the irresistible green dip it is. This grilled pineapple tomatillo guacamole ramps up the classic by adding caramelized pineapple and roasted tomatillos for sweet, tangy, smoky layers of flavor.
What makes this recipe special is the balance: the sweetness and char of grilled pineapple, the bright acidity of tomatillos, and the mild heat of jalapeño all play against buttery mashed avocados. It’s an excellent party dip, a flavorful taco topper, and a fresh, colorful addition to any summer spread.
How to make it
- Grill the pineapple, tomatillos, and jalapeños.
- Preheat a grill to medium heat. Place pineapple slices and jalapeños directly on the grates. Put the tomatillos on a sheet of foil on the grill to catch any juices if they split while roasting.
- Grill for 4–5 minutes, then flip and grill another 4–5 minutes. The jalapeños and tomatillos should blister and blacken; the pineapple should develop a golden, caramelized surface.
- Assemble the guacamole.
- Let the grilled fruit and vegetables cool for 5–10 minutes. Meanwhile, place peeled, pitted avocados in a large bowl and mash with a fork or potato masher to your preferred texture.
- Stir in minced red onion, chopped fresh cilantro, fresh-squeezed lime juice, and salt.
- Chop the grilled pineapple and tomatillos and add them to the mashed avocado. Peel the skin from the grilled jalapeño, remove the stem and seeds if you prefer less heat, then finely chop and fold it in.
- Gently mix everything to combine, taste, and adjust seasoning with more lime or salt if needed.
- Serve and enjoy.
- Serve immediately with tortilla chips, sliced bell peppers, mini sweet peppers, or as a topping for tacos and grilled proteins.
How to make it without a grill
If you don’t have access to a grill, you can replicate the roasted flavors in your oven and on the stovetop. Place the tomatillos and jalapeños on a baking sheet and broil on low; watch closely and flip after 4–5 minutes, then broil until the skins are blistered and darkened. For the pineapple, use a skillet over medium heat and cook slices 4–5 minutes per side until nicely browned and caramelized. Proceed with the same chopping and assembly steps as the grilled version.
How to store it
Proper storage keeps guacamole fresh for 2–3 days in the refrigerator. Press a piece of plastic wrap directly onto the surface of the guacamole to minimize air exposure and prevent browning. If a thin brown layer appears on top, simply scrape it away before serving—the guacamole beneath will still be bright and flavorful.
What to serve it with
This tomatillo guacamole pairs beautifully with a range of Mexican-inspired dishes and grilled favorites. Build a full fiesta by serving it alongside any of the following:
- Slow-cooked pulled pork or pulled pork tacos
- Grilled chicken fajita burritos or chicken skewers
- Carne asada tacos or grilled steak
- Crescent roll taco ring or nachos topped with pulled pork
- Turkey taco salads or slow-cooked barbacoa
It’s also fun with a grilled pineapple burger or as a fresh, fruity complement to spicy grilled meats.
Grilled Pineapple Tomatillo Guacamole
Ingredients
- ½ pineapple, peeled and sliced
- 4 tomatillos
- 2 jalapeños
- 4 avocados, peeled and pitted
- ½ cup red onion, minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh-squeezed lime juice
- ½ teaspoon salt
Instructions
- Heat a grill to medium. When hot, place pineapple slices, tomatillos (on foil), and jalapeños on the grill. Grill for 4–5 minutes.
- Flip everything and grill another 4–5 minutes until the pineapple is browned and the tomatillos and jalapeños are blistered and blackened.
- Remove from the grill and let cool 5–10 minutes.
- Place avocados in a large bowl and mash with a fork or potato masher to your preferred consistency.
- Add the minced onion, chopped cilantro, lime juice, and salt to the mashed avocado and stir to combine.
- Chop the grilled pineapple and tomatillos and fold them into the guacamole.
- Peel the skin from the jalapeño, remove the stem (and seeds if desired for less heat), finely chop, and add to the mixture.
- Gently stir everything together, taste, and adjust seasoning if needed. Serve with chips or sliced vegetables.
Notes
- Grilling the tomatillos on a sheet of foil catches any juices if they split while roasting and makes cleanup easier.
- Store guacamole in the refrigerator for 2–3 days. Press plastic wrap directly onto the surface to reduce browning.
- If a thin brown layer forms on top, simply scrape it away before serving; the guacamole beneath will remain fresh.