Spicy Habanero-Pineapple Guacamole
Cook time – 12 min

- Total time
- 32 minutes
- Preparation time
- 20 minutes
- Calories
- 160
- Portions
- 8
Directions
- Preheat oven to 400°F. Spray both sides of tortillas with nonstick cooking spray; stack and cut into 6 wedges. Spread tortilla wedges in a single layer on 2 rimmed baking pans; sprinkle with ½ teaspoon salt. Bake tortilla wedges 12 minutes or until golden brown and crisp, rotating pans halfway through baking; transfer pans to wire rack to cool. Makes 48 chips.
- Mash avocados, lime juice and remaining ½ teaspoon salt with a fork in a medium bowl; stir in pineapple, onion and pepper. Makes about 2 cups.
- Serve guacamole with tortilla chips.
Tips & Tricks
Chef Tip
Habanero pepper can be replaced with jalapeño pepper or omitted completely for a kid-friendly option. Use additional habanero pepper for a spicier guacamole.
Ingredients
- 8 (6-inch) yellow corn tortillas
- Gluten free and vegan nonstick cooking spray
- 1 teaspoon kosher salt
- 2 DOLE® Avocados, peeled and pitted
- 1 DOLE® Lime, juiced (about 2 tablespoons)
- 1 cup finely chopped DOLE® Pineapple
- 1/4 cups finely chopped DOLE® Red Onion
- 1 teaspoon minced habanero pepper
Nutritional Facts
8 Serving Per Container | |
Serving Size | 1/4 cup guacamole 6 chips |
Calories | 160 |
Entries | Daily value in %* |
---|---|
Total Fat (8 g) | 11% |
Saturated Fat (1 g) | 7% |
Polyunsaturated (1 g) | |
Monounsaturated (4 g) | |
Sodium (247 mg) | 11% |
Total Carbohydrate (20 g) | 7% |
Dietary Fiber (6 g) | 21% |
Total Sugars (5 g) | |
Protein (3 g) | 6% |
Iron | 2% |
Magnesium | 4% |
Manganese | 10% |
Phosphorus | 2% |
Potassium (301 mg) | 6% |
Thiamin | 2% |
Vitamin B6 | 4% |
Vitamin C | 30% |
Vitamin E | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.