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Clean Eating Vegan Pineapple Guacamole | The Healthy Family and Home
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Vegan Pineapple Guacamole

My Vegan Pineapple Guacamole is an easy, healthy plant-based recipe made with only 7 fresh, real food ingredients that can be prepared in under 10 minutes with either a food processor or by hand!
Plant-Based | Raw | Gluten-Free | Vegan | Dairy-Free | Nut-Free | Oil-Free | Paleo-Friendly | Medical Medium® Compliant
Prep Time10 minutes
Total Time10 minutes
Cuisine: American
Servings: 4 servings
Calories: 187kcal
Author: Karielyn Tillman

Equipment

Ingredients

For the guacamole:

  • 2 organic avocados
  • ½ cup organic pineapple diced
  • ½ - 1 organic jalapeno
  • 2 cloves organic garlic
  • ¼ small organic red onion quartered
  • 1 tablespoon organic cilantro fresh
  • ½ teaspoon Himalayan pink salt

For the add-in:

  • ½ cup organic pineapple diced

Instructions

  • Prepare the veggies: remove the seeds from the avocados, dice the pineapple and cut the onion.
  • Add all the ingredients for the guacamole to a food processor and process until it is well combined and to the consistency you prefer (less time for chunky texture, more time for a smooth texture).  
  • Transfer the guacamole to a small bowl and gently stir in the ½ cup of diced pineapple add-in.
  • Adjust seasonings to your preference.
  • Store in an air-tight BPA-free container in the refrigerator.
  • Enjoy!

Notes

Avocados: Ripe avocados will work best. Try to buy avocados that are firm to the touch, are dark/purple black in color, and have a green spot under the stem.
Pineapple: Fresh is best, but if you don't have fresh pineapple available, you can use canned organic pineapple in a BPA-free can. Just make sure to drain the liquid from the can before adding in the pineapples.
Jalapenos: I like to add these for a little spicy flavor, but you can adjust the amount or even omit them if you prefer.
Garlic: Fresh garlic is best, but you could substitute with organic ground garlic powder.
Red Onion: I like to use red onions in this recipe, but you could use any other variety.
Cilantro: If you don't like cilantro, you can omit it.
Himalayan Pink Salt: This is my salt of preference, however, feel free to use sea salt instead.
Serving Size: This recipe will make approximately (1) cup of guacamole. Serving size is for ¼ cup which is (1) serving.

Nutrition

Serving: 1svg | Calories: 187kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Sodium: 299mg | Fiber: 8g | Sugar: 5g | Calcium: 22mg