Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 2 cups

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

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