Bacon Pineapple Guacamole

Bacon Pineapple Guacamole in a white bowl on a wooden table served with carrots and chips

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5 from 12 votes

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

Prep Time10

Cook Time10

Course: Snack

Cuisine: American

Servings: servings

Calories: 227kcal

Author: Don Baiocchi

Ingredients

4 strips bacon (make sure it's Whole30-compliant if necessary)
3 avocados (see notes)
⅓ 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.

Nutrition