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4-6 servings


2 teaspoons chili powder

2 tablespoons fresh lime juice

Zest of 1/2 lime

1/2 teaspoon sea salt

Freshly ground black pepper

1 medium pineapple, skin and core removed*

1 large ripe avocado, diced

½-1 jalapeño, small dice (seeds and ribs removed)

1/4 cup red onion, small dice

1/4 cup fresh mint leaves, chopped


  1. Prepare the pineapple: Cut the top and bottom of the pineapple creating a flat surface. While standing upright, remove the skin with a knife cutting from top to bottom. Once the skin is removed, cut in half lengthwise and remove core from each piece. Finally, cut each piece into 1” thick pieces.

  2. To a medium mixing bowl, stir together the chili powder, lime juice and zest, salt and pepper. Add the pineapple and coat evenly with the chili lime mixture. Preheat your grill or cast iron skillet to medium-high heat. Once hot, add the pineapple and cook for 3 minutes on each side, or until it turns golden and caramelized.

  3. Remove and cool before adding to the remaining ingredients - otherwise this mint and avocado will turn brown.

  4. Once it cools, do a quick medium dice.

  5. Combine: To a clean mixing bowl, add the avocado, jalapeno, red onion and mint. Add in the cooled diced pineapple and gently toss to combine.

  6. Serve: Add it to tacos, grain bowls, salads or serve it with tortilla chips. Enjoy!

NOTE: * To save time, buy a pineapple already prepped.


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