-
1/4 cup fresh cilantro leaves, minced, plus whole leaves for garnish
-
1 Jalapeno chile, diced (ribs and seeds removed to your liking)
-
Kosher salt and freshly ground black pepper
-
Tortilla Chips, for serving
-
Heat a well-oiled grill or grill pan to high heat.
-
Coat pineapple rings or spears evenly in the chili powder.
-
Grill on both sides until grill-marked and charred, 3 to 5 minutes per side.
-
Let cool, then dice.
-
Scoop flesh of 2 avocados into a bowl, then mash. Dice the remaining avocado.
-
Add it to the bowl, then stir in the lime juice, minced cilantro, chile, half of the charred pineapple, and salt and pepper to taste.
-
Top with the remaining charred pineapple and a couple of cilantro leaves.
-
Serve with chips