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Pineapple Guac

Guacamole (known as "Guac" by its many friends) is easy to make, full of good-for-you monounsaturated fat, and gives you a half serving of vegetables in every snack-size serving. Here's an inventive recipe that sweetens the original with a tropical infusion of canned, crushed pineapple that is nearly double the vitamin C content of the original.

Recipe by Canned Food Alliance
Servings
10
Tags
latin, mexican, texmex, dairy free, gluten free, nut free, sugar free, vegan, vegetarian, snacks, labor day, memorial day

Ingredients

  • 1 slice onion, about 1/2-inch thick, cut in chunks
  • 1 clove garlic
  • 1 canned jalapeño pepper, stemmed, seeded and halved
  • 2 large, ripe avocados, peeled, pitted and cut in chunks
  • 1 cup canned, crushed pineapple in juice, drained
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon kosher salt

Preparation

  1. Combine onion, garlic and jalapeño in the work bowl of a food processor, equipped with a knife blade, and chop finely.
  2. Add avocado, 2/3 of the crushed pineapple, lemon juice and salt, and process into a coarse purée.
  3. Scrape the guacamole into a serving bowl and mix in the remaining crushed pineapple.
  4. Serve with chips or vegetables for dipping.