Tableside Pineapple Guacamole Recipe

Name: La Mezcalita (Mexican Restaurant)s Tableside Pineapple Guacamole Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 pcs ripe Hass avocados; 1 cup fresh pineapple, finely diced; 0.5 cup small red onion, finely diced; 1 cup roma tomato, seeded and small diced; 0.25 cup fresh cilantro, chopped; 1 pcs jalapeño, seeded and minced; 3 tbs fresh lime juice; 1 tsp sea salt; 0.25 tsp freshly ground black pepper; 4 pcs lime wedges; 4 pcs extra cilantro sprigs; 0.5 cup pineapple chunks (for garnish); 2 cups tortilla chips or plantain chips; 1 pcs small mortar & pestle or molcajete (for mashing, optional); 1 pcs small serving bowl (tableside); 1 tsp olive oil (drizzle, optional)

Inspired by La Mezcalita (Mexican Restaurant)

Time20m

Serves4

with fresh onions, tomatoes, cilantro, fresh lime

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Ingredients

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Guacamole Base

3 pcs ripe Hass avocados

1 cup fresh pineapple, finely diced

1/2 cup small red onion, finely diced

1 cup roma tomato, seeded and small diced

1/4 cup Fresh cilantro, chopped

1 pcs jalapeño, seeded and minced

3 tbs Fresh lime juice

1 tsp sea salt

1/4 tsp freshly ground black pepper

Tableside Garnish & Serving

4 pcs Lime wedges

4 pcs extra cilantro sprigs

1/2 cup pineapple chunks (for garnish)

2 cups tortilla chips or plantain chips

Optional Tableside Tools & Finish

1 pcs small mortar & pestle or molcajete (for mashing, optional)

1 pcs small serving bowl (tableside)

1 tsp olive oil (drizzle, optional)

Method

Guacamole Base

Prepare produce

Halve and pit the avocados. Scoop flesh into a medium mixing bowl. Finely dice the fresh pineapple (remove core), red onion, and roma tomato. Chop the cilantro and mince the jalapeño; remove seeds if you prefer less heat.

Mash avocados

Using a fork or the back of a spoon, mash the avocado to your desired texture—leave some small chunky pieces for texture, or mash smooth if preferred. If using a mortar and pestle or molcajete, mash gently to keep some body.

Combine ingredients

Add the diced pineapple, red onion, tomato, chopped cilantro, and minced jalapeño to the mashed avocado. Pour in the fresh lime juice, then season with sea salt and black pepper.

Fold and taste

Gently fold the mixture with a spatula or spoon until evenly distributed. Taste and adjust seasoning—add another 1/2 to 1 tablespoon lime juice or up to 1/2 teaspoon more salt if needed.

Tableside Garnish & Serving

Transfer the guacamole to the small serving bowl. Smooth the top slightly and make a shallow well in the center if desired. Top with extra pineapple chunks and a few cilantro sprigs for a bright presentation.

Place lime wedges and tortilla or plantain chips on the side. If serving tableside to guests, bring the small mortar & pestle and lime wedges so guests can add extra lime or gently press a few cilantro sprigs into the guacamole for aroma.

Optional finish: very lightly drizzle 1 teaspoon olive oil over the top just before serving for shine and a subtle richness.

Service & Storage

Serve immediately for best color and freshness. To store leftovers, press plastic wrap directly onto the surface of the guacamole to minimize air contact and refrigerate up to 24–48 hours. Stir before serving and adjust lime and salt if flavors have mellowed.