Pineapple Bacon Guacamole Recipe

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl.

Add fresh lime juice immediately to the avocado flesh to prevent browning and to provide bright flavor.

Mash the avocado with a fork or potato masher to your preferred texture — leave some small chunks for body. Aim for mostly creamy with some pea-sized pieces.

Stir in the kosher salt, black pepper, and minced garlic until evenly distributed. Taste and adjust salt/pepper as needed.

Prepare pineapple

If using fresh pineapple, slice into rings or chunks and grill over medium-high heat 2–3 minutes per side (or broil on a sheet pan) until caramelized and lightly charred. Let cool, then finely dice to measure 1 cup. If using canned pineapple, drain well and pat dry before dicing.

Cook bacon

Cook bacon until very crisp (in a skillet over medium heat, in the oven at 400°F / 200°C on a rack-lined sheet, or in an air fryer). Transfer to paper towels to drain and cool, then chop into small pieces.

Fold the diced grilled pineapple, chopped bacon, finely diced red onion, and minced jalapeño into the mashed avocado. Mix gently so the avocado remains creamy but all mix-ins are evenly distributed.

Add the chopped cilantro and optional ground cumin, and fold once more. Taste and adjust seasoning — add more lime juice or salt if desired.

Transfer the guacamole to a serving bowl. For presentation and to limit browning, press a piece of plastic wrap directly onto the surface if not serving immediately.

Garnish with extra cilantro leaves and a few reserved pieces of diced pineapple and bacon on top for visual appeal.

Serve immediately with tortilla chips or crudités and lime wedges on the side for squeezing.