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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
latin, mexican, texmex, dairy free, gluten free, nut free, sugar free, vegan, vegetarian, snacks, labor day, memorial day


  • 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


  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.