California Avocado season has ended.

California Avocado Pineapple Salsa

Total time:

55 min

Prep time:

45 min

Cook time:

10 min

Nutritional Highlights (Per serving) See Full
190 Calories
10 g Fat
4 g Fiber
590 mg Sodium
21 g Carbs
California Avocado Pineapple Salsa


California Avocados and pineapple blended together with jalapeno and onions provides a refreshing take on salsa.


Serves: 8

2 Tbsp. freshly squeezed lime juice
2 Tbsp. Tequila
2 Tbsp. brown sugar
1/2 ripe pineapple, trimmed+ and cut into 1/2-inch slices lengthwise
1/4 cup white balsamic vinegar
1/2 small red onion, cut into 1/4-inch dice
1 jalapeño pepper, stemmed, seeded if desired, and minced
1/2 cup chopped fresh cilantro
1 Tbsp. Extra virgin olive oil
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. In a shallow bowl, combine lime juice, tequila and sugar. Add pineapple and toss to coat thoroughly. Let marinate for 30 minutes. Remove pineapple and set aside
  2. Transfer marinade to a saucepan over medium heat. Add vinegar and simmer, stirring often until reduced by half. Remove from heat and cool to room temperature
  3. Preheat grill to medium high. Wipe grill with an oiled towel and place pineapple on grill at an angle. Cook for 6-8 minutes, turning frequently until outside of pineapple is lightly golden and caramelized
  4. Remove from grill, let cool and cut into 1/4-inch dice
  5. In a bowl, combine pineapple with reduced vinegar mixture. Gently toss in onion, jalapeño, cilantro, olive oil, salt, pepper and avocado. Taste and adjust seasonings as necessary

Note: If making salsa in advance, refrigerate overnight and wait to add avocado until 30 minutes before serving

+ To trim pineapple, cut off top and bottom and stand it upright. Cut off the rind, using a sharp knife in smooth downward motions. Remove any remaining “eyes” with the tip of a paring knife. Cut in quarters lengthwise and cut out woody core

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly

Copyright © 2011, Susan Feniger and Mary Sue Milliken

Nutrition information per serving

Calories 190
Total Fat 10 g (Sat 1.5 g, Trans 0 g, Poly 1 g, Mono 7 g)
Cholesterol 0 mg
Sodium 590 mg
Potassium 330 mg
Total Carbohydrates 21 g
Dietary Fiber 4 g
Total Sugar 14 g
Protein 1 g

Vitamin A 264 IU; Vitamin C 30 mg; Calcium 19 mg; Iron 1 mg; Vitamin D 0 IU; Folate 52 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Total Fat 15%; Vitamin A 6%; Vitamin C 50%; Calcium 2%; Iron 4%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA


(22 Ratings)