Ingredients
- 4 slices Pineapple cored and about 1 inch thick
- 1 each Red and Green Bell Pepper quartered
- 1 tbsp Canola Oil
- 2 Avocados mashed
- 1/4 cup 5% Light Cream
- 1 tbsp Lime Juice optional
- 1 small clove Garlic minced
- 2 tbsp Cilantro fresh, chopped
- 2 tbsp Mint fresh, chopped
- 1/2 tsp Salt
- A Few Dashes of Hot Pepper Sauce optional
- Hint of Lime Tortilla Chips optional
Instructions
- Brush pineapple and peppers with oil and place on medium high grill, turning occasionally for about 8 minutes or until golden and tender. Remove to a cutting board and chop.
- In a large bowl, mash together avocadoes, cream, lime juice, if using, garlic, cilantro, mint, salt and hot pepper sauce, if using. Stir in chopped pineapple and peppers until combined.
- Serve on or with tortilla chips if desired.
Estimated Cost Per Serving:
Nutrition Facts
Pineapple Pepper Guacamole
Per
30 g
Calories
60
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1.5
g
9
%
Carbohydrates
2
g
1
%
Fibre
1
g
4
%
Sugars
1
g
1
%
Cholesterol
5
mg
2
%
Sodium
135
mg
6
%
Vitamin A
200
IU
4
%
Vitamin C
6.6
mg
8
%
Calcium
20
mg
2
%
Iron
0.4
mg
2
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Tip: This would also be delicious served as a salad over mixed greens or to top a grilled burger, sausage or chicken.
Recipe developed by Emily Richards
