3 large ripe Hass avocados, halved, pitted
1 cup diced fresh pineapple
1/2 Serrano chili, seeded and diced
Zest of one fresh orange
2 tablespoons fresh orange juice
1/4 teaspoon Kosher or sea salt
- Cut each avocado half using the tip of a knife into a 1/2-inch grid, being careful not to cut through the skin. Scoop out the avocado into a bowl. Mash the avocado with a fork until it is nearly at your desired consistency.
- Stir in the pineapple, chili, orange zest, orange juice and salt.
- Serve immediately or else press a piece of plastic wrap flush into the top of the guacamole, refrigerate and serve preferably within 24 hours.