I know what you’re thinking.
This might be the most decadent guacamole you’ve ever seen.
Maybe it is.
Because guess what?
I caramelized the pineapple in bacon grease.
Yes—worthy of shouting. It’s that good.
I’m obsessed.
Honestly, I’ve reached the point where I’ll caramelize anything that will take on bacon grease. It brightens my mood, truly. Keep a jar of rendered bacon fat in the fridge and good things will happen—advice I might have stolen from grandma.
If you’re vegetarian, don’t disown me: skip the bacon and caramelize the pineapple in butter or coconut oil, then fold in the goat cheese. I’ve made this without pork and it’s still one of life’s great things. I may have eaten an entire batch for lunch once.
Here’s the surprising part.
I didn’t expect to love this guacamole. Not at all.
My usual guac is simple—loads of lime, salt, cilantro, maybe some diced onion or jalapeño, and sometimes tomatoes. I have a favorite recipe in my cookbook, and these days I often make it even purer. Mango guacamole was about as adventurous as I got—until now.
I’ve been playing with pineapple in other dishes and have a soft spot for bacon. Lately goat cheese has been showing up everywhere in my fridge, and it turned out to be the perfect partner for sweet pineapple and smoky bacon. It’s a balance of sweet, salty, creamy and tangy that really sings.
When I made this, my mom—who usually prefers classic guacamole—hesitated. I kept insisting she try it as I kept grabbing chip-after-chip and exclaiming over how good it was. We finished a whole bag of chips, had to buy another, and ended up saving the tiny bit left to snack on two days later. Then we made more. And again.
This isn’t the guac I’d necessarily put on tacos or enchiladas, but as a party dip it’s a big yes. As lunch? Absolutely yes. Make it and watch people’s faces.
Caramelized Pineapple, Bacon and Goat Cheese Guacamole
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Ingredients
- 4 slices thick-cut bacon, chopped
- 1 1/2 cups chopped pineapple, about 1/2-inch cubes
- 4 avocados, fruit scraped out
- 1 jalapeno pepper, seeded and diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 limes, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces goat cheese, crumbled
Instructions
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Heat a large skillet over medium-low heat and add the bacon. Cook until crispy and the fat is rendered, stirring occasionally. Remove the bacon with a slotted spoon and drain on paper towels. Turn the heat to medium, add the pineapple cubes to the skillet and toss to coat in the rendered fat. Cook until the pineapple is golden and caramelized, about 8 to 10 minutes, flipping once or twice. Remove and let cool slightly.
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In a large bowl, mash the avocado and stir in the jalapeño, red onion, cilantro, lime juice, salt and pepper. Taste and adjust seasoning as needed. Fold in most of the pineapple and bacon, then gently mix in the crumbled goat cheese. Transfer to a serving bowl and garnish with the remaining pineapple and bacon. Serve immediately.
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