Wasa

Pineapple Guacamole Crispbreads

Everyone has a favorite guacamole recipe. We decided to create a version that is perfect to serve at your next summer party. This guacamole has avocado, red onion, red onion, pineapple, lime juice, cilantro and your favorite hot sauce.

Course Appetizer
Cuisine American

Prep time

15minutes

Cook time

Servings

people

Ingredients

8 Wasa Gluten Free crispbreads
1 medium avocado ripe and pitted
2 tsp Red Onion finely diced
1/2 Jalapeno finely diced
1/8 tsp Garlic Powder
Salt to taste
1 can Pineapple Slices drained
lime juice to taste
cilantro roughly chopped, to taste
Optional: a pinch of tajin or a dash of your favorite hot sauce

Instructions

For broiled pineapple slices: Turn on oven to broil setting. Lay pineapple slices on a baking sheet lined with parchment paper and sprinkle chili powder on each side of the pineapple slices. Broil for 6 minutes, flipping halfway through.
For broiled pineapple slices: Turn on oven to broil setting. Lay pineapple slices on a baking sheet lined with parchment paper and sprinkle chili powder on each side of the pineapple slices. Broil for 6 minutes, flipping halfway through.
To make guacamole: Mash avocado in a bowl with a fork. Once mashed to desired texture, mix in red onion, jalapeno, garlic powder and salt until well combined.
To make guacamole: Mash avocado in a bowl with a fork. Once mashed to desired texture, mix in red onion, jalapeno, garlic powder and salt until well combined.
To serve: Spread a thick layer of guacamole over each crispbread and top with a few slices of broiled pineapple. Finish with a spritz of lime and a sprinkle of chopped cilantro. For an extra kick, add a pinch of tajin or a dash of your favorite hot sauce.
To serve: Spread a thick layer of guacamole over each crispbread and top with a few slices of broiled pineapple. Finish with a spritz of lime and a sprinkle of chopped cilantro. For an extra kick, add a pinch of tajin or a dash of your favorite hot sauce.