Bacon Pineapple Guacamole

Bacon Pineapple Guacamole adds so much flavor and texture to classic dip, you’ll never want regular guac again!

It still has all the creamy, limey, salty deliciousness of guacamole but now we’re adding crunchy, smoky bits of bacon and bursts of juicy sweetness from pineapple.

This easy guacamole recipe uses just a few ingredients and also happens to be Paleo and Whole30-friendly!

Bacon Pineapple Guacamole

Look, I by no means think I can improve the classic guacamole. It is sheer perfection as is. BUT…I think this Bacon Pineapple Guacamole is…just as good…as the classic version. Can I say that?

Good grief, you know what? I’m trying to be humble here but I’ll just say it: Bacon Pineapple Guacamole is totally better than regular guac!

If the idea of pineapple (or fruit in general) in your guac sounds weird, I get it. But I urge you to try this anyway. It’s got so many flavors and textures going on, you’ll want to make it over and over.

What you need for Bacon Pineapple Guacamole

Ingredients:

• avocados
• fresh pineapple or 1 (8 oz.) can of crushed pineapple in 100% juice (do not use canned pineapple tidbits)
• bacon
• limes
• fine sea salt (I tested this recipe using Redmond Real Salt)

Equipment:

• a medium skillet (for cooking the bacon on the stove; if you prefer a different method, you’ll need different equipment)
• a cutting board
• a chef’s knife
• a fork or potato masher
• measuring spoons (these are my favorite as they actually fit into spice jars)

How to make Bacon Pineapple Guacamole

Place the bacon in a cold, dry, medium skillet. Turn on medium heat and let cook, flipping once, until the bacon is firm and a little crisp but not so crispy it’s almost burnt. Remove the bacon to plate with paper towels to let the bacon drain.

While the bacon cooks, dice your fresh pineapple, if using.

Slice off the green end of the pineapple and then slice off the bottom so you have to flat ends. Stand the pineapple up on one cut side and use your knife to cut down the side of the pineapple in strips, making your away around to get rid of all the brown rind and brown bits underneath.

Then, position your knife right next to the inner core and slice downward, cutting a nice long slab of pineapple. Then rotate the pineapple a quarter turn and repeat the process until only the core is remaining standing. Discard the core.

Dice one of the slabs of pineapple until you have 1/3 cup. Don’t get rid of any juice that has spilled onto your cutting board.

Safest way to cut an avocado: Since we’re using the whole avocado, start by cutting it in half from top (root end) to bottom, arcing the knife around the pit. Then repeat this, cutting the avocado in half again perpendicular so you have 4 equal sections. Now simply pull the four sections away from the pit and discard the pit. See? No need to thwack the pit with a knife and accidentally cut your thumb.

Mash the avocados. Add the pineapple and two teaspoons pineapple juice. Halve the limes and add two teaspoons lime juice. Add the salt. Crumble 3 pieces of bacon and stir that in.

Taste to see if it needs more salt or lime juice. Serve in a bowl, crumbling the last bacon strip on top.

Substitutions and variations

• I’m sure you’ve noticed that this is a guacamole recipe without cilantro. There’s a very good reason for that – I don’t like cilantro! Yes, I’m one of those people. I can’t help it, I was born this way. But if you want some, add some. Parsley or mint would be good, too.
• You can also use diced mango instead of pineapple.
• You can skip the bacon to make this vegetarian and vegan friendly. You might have to add more salt.
• If you want it spicy, add red pepper flakes or a diced fresh chili pepper.

Make ahead

It is best to eat this guacamole immediately.

The pineapple can be cut up to 3 days in advance but might get a bit watery.

The bacon can be cooked and chopped up to 5 days in advance and stored in the fridge.

What to serve with Bacon Pineapple Guacamole

Obviously this would be irresistible with some chips.

If you’re totally grain-free and avoiding corn, I love these grain-free chips from Siete foods (not an ad, I just like ’em). You still get that salty, crunchy bite without the issues corn can cause (both physically and environmentally).

You could also use carrots, sliced on a a steep angle to create long slices (like you see in the pic below).

Snack on it with those chips while sipping this frozen mango margarita.

And of course Bacon Pineapple Guacamole would be great on nachos or tacos, like these ground chicken tacos.

But it’s also great with my Crunchy Plantain Chicken – the creamy sweetness is the perfect topping for the juicy, crunchy-coated chicken.

Or spoon it onto sandwiches, burgers or pulled pork, like this Slow Cooker Espresso Pulled Pork.

Other recipes you might like:

1. Everything Bagel Guacamole-Stuffed Mini Peppers
2. Tequila Pineapple BBQ Sauce
3. Tequila Pineapple Shrimp Skewers
4. Grilled Avocado Hummus

Print Recipe

5 from 12 votes

Bacon Pineapple Guacamole

The creamy classic gets an upgrade with salty bits of bacon and sweet bursts of pineapple.

Prep Time10 mins

Cook Time10 mins

Course: Snack

Cuisine: American

Keyword: avocado, bacon, guacamole, pineapple

Servings: 4 people

Author: Don Baiocchi

Ingredients

• 4 strips bacon (make sure it's Whole30-compliant if necessary)
• 3 avocados (see notes)
• 1/3 cup diced pineapple, from fresh or 1 (8 oz.) can crushed pineapple in 100% juice
• 1.5 tablespooons lime juice, plus more if necessary
• 1.5 teaspoons fine sea salt, plus more if necessary

Instructions

• Lay the bacon in a cold, non-stick medium skillet. Turn the heat to medium and let the bacon cook until brown (but not TOO crispy), about 8 minutes. Flip each piece and cook until the second side is also brown. Remove to a plate lined with paper towels to drain.
• Safest way to cut an avocado: Since we're using the whole avocado, start by cutting it in half from top (root end) to bottom, arcing the knife around the pit. Then repeat this, cutting the avocado in half again perpendicular so you have 4 equal sections. Now simply pull the four sections away from the pit and discard the pit. See? No need to thwack the pit with a knife and accidentally cut your thumb.
• If using fresh pineapple, reserve some of the juice. If using canned crushed pineapple, drain but reserve the juice.
• Mash up the avocados and add the pineapple, 2 teaspoons of the pineapple juice, lime juice and salt. Dice or crumble 3 of the bacon strips into small little nuggets and stir those in. Taste, keeping in mind the bacon also adds salt. Add more salt, pineapple juice or lime juice if necessary. Dollop into a serving bowl and crumble the last bacon strip over the top. Serve immediately.

Notes

To make sure an avocado is ripe, it should be fairly firm but get softer toward the tip. It should not be rock hard or too mushy. Also, try popping off the tip. You want underneath the tip to look totally green. If you're buying the avocados a few days before making this recipe, find harder ones so they have time to ripen.

Do not used canned pineapple tidbits - they're bland and don't add much flavor.

If you like cilantro, feel free to add some. Parsley or mint would work well, too.

If you want it spicy, add red pepper flakes or a diced fresh chili pepper.

Make ahead

It is best to eat this guacamole immediately.

The pineapple can be cut up to 3 days in advance but might get a bit watery.

The bacon can be cooked and chopped up to 5 days in advance and stored in the fridge.

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