Slightly spicy and very fruity, this guacamole will knock your socks off. Spicy Pineapple Guacamole is loaded with fresh pineapple and sprinkled with a bit of cayenne for a little bit of heat.

Spicy Pineapple Guacamole | The Suburban Soapbox

An avocado is like a timebomb…once you cut that bugger open you must use it or lose it. I probably eat more avocado than necessary because if I want a few slices for a sandwich I feel the need to eat the whole thing or risk watching it turn a horrible shade of brownish, grayish, green right before my eyes. Sometimes I will just not eat it at all because I don’t want it to go to waste. Then they shrivel up in the veggie bin because I didn’t use them for fear of waste. Ironic.

Sometimes I wonder why I buy them at all.

I wanted to find a way to extend the life of my avocado after I’ve used two or three slices. Guacamole is a good solution but you still need to eat it fairly quickly…like within the hour…unless you douse it with lemon juice. But then you run the risk of ruining the whole batch because it’s too sour. You might as well suck on a lemon.

I decided to mix things up, literally, and add some pineapple in the hope that it would add the extra acidity needed to increase the life of my guac without overpowering it with lemon. Problem solved! And a tasty revamp of your usual guacamole!

To compliment the sweetness of the pineapple I  added chopped peppadew peppers and threw in some heat with cayenne pepper. It’s like a party in your mouth! I served it with Trader Joe’s Soy and Flaxseed Tortilla Chips. (Well, I served it to myself for lunch.)

Just in time for the big game too!!! You can thank me later.

In other news….I ended up eating the entire batch myself. But I’m happy to say, this stayed fresh and green in the refrigerator for several hours.

Spicy Pineapple Guacamole | The Suburban Soapbox



Get the Recipe: Spicy Pineapple Guacamole

Everyone's favorite guacamole recipe spiced up with cayenne and pineapple!
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  • 1 whole avocado
  • juice from half a lime
  • 1/4 cup finely diced red onion
  • 3 peppadew peppers, chopped (these are in a jar and can be found with the roasted red peppers in your local grocery store)
  • 1/3 cup crushed pineapple, drained
  • 1/2 teaspoon cayenne pepper
  • Salt and Pepper to taste


  • Slice the avocado in half and remove the pit, spoon the flesh into a small bowl. Add all remaining ingredients in the bowl with the avocado and mash together using a fork or potato masher until combined. Serve immediately with chips.
Serving: 0g, Calories: 52kcal, Carbohydrates: 6g, Protein: 0g, Fat: 3g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 2mg, Potassium: 189mg, Fiber: 2g, Sugar: 3g, Vitamin A: 215IU, Vitamin C: 32.8mg, Calcium: 9mg, Iron: 0.3mg

This would also be fabulous with fish tacos!