Sweet and Spicy Pineapple Guacamole

by Anna Bonesteel

This sweet and spicy guacamole is bright, fresh, and low FODMAP. It is delicious eaten on a taco or with corn chips as a snack. It is free from garlic and onion and has less avocado than a traditional guacamole as it gets much of its volume from the pineapple and tomatoes.

Ingredients:

  • 1/2 cup diced fresh pineapple
  • 1 ripe small or medium avocado
  • 1/2 cup diced fresh tomatoes
  • 1/4-1/2 finely chopped jalapeno pepper (depending on personal taste and individual jalapeno spiciness level)
  • 1 tablespoon finely chopped fresh cilantro
  • Juice from 1/2 a lime
  • 1/2 tablespoon finely chopped chives
  • 1/4 teaspoon each garlic and shallot oils
  • 1/4 teaspoon cumin
  • 1/8 teaspoon chili powder
  • 1/4 teaspoon salt
  • Few cracks black pepper

Directions: 

  1. Chop up pineapple, avocado, tomatoes, jalapeno, cilantro, and chives.
  2. Place chopped ingredients into a medium size bowl. Add the rest of the ingredients and mix well.
  3. Add salt and jalapeno pepper to taste. Enjoy!

Recipe tips and FODMAP thoughts: 

  • This recipe makes a small batch, about 1.5 cups. You can double or triple the ingredients easily if you want to feed more people.
  • This pairs well with chicken, pork, and steak. I like to cook up small corn tortillas, add my meat, and simply top with this salsa. Simple and delicious.
  • Avocados can be low, moderate, or high in FODMAPs depending on portion sizes and individual tolerance. Depending on your sensitivity to this ingredient, you could adjust the ratio of avocado to the pineapple and tomato. A smaller amount of avocado would still lend that creaminess to the mixture and act to bind everything together.