Enzyme Rich Guacamole with Pineapple

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This article discusses emerging/ongoing science and research. It is intended for general informational purposes only. This content is unrelated to products offered by Organixx and does not contain any representations about the performance of such products.


  • 2 avocados, peeled & pitted
  • Juice of half a lime
  • ½ teaspoon Himalayan or sea salt
  • ½ cup pineapple, chopped
  • ¼ cup red onion, diced
  • ½ jalapeño chile, finely chopped (optional)


  1. Place avocados into a mixing bowl and mash with a fork to desired consistency.
  2. Add in remaining ingredients and mix well, being gentle with pineapple.
  3. Serve up with your favorite dipping veggies or healthy chips.
  4. Keep refrigerated in a covered container.


Serves 4. Per Serving:

Calories: 158.9 |
Total Fat: 13.4 g |
Total Carbohydrate: 11 g |
Dietary Fiber: 6.4 g |
Protein: 2 g


  1. This sounds delicious! I wonder if I’m the only one who would appreciate serving size and nutritional/macronutrient information.

    • Hi Leah, thank you for your feedback.

      Yes, it sure is delicious. We hope you'll be able to give it a try.

      Currently, we do not have the nutritional/macronutrient information readily available for our recipes. That is something that is in the works. In the meantime, you are welcome to enter the ingredients into an online recipe calculator to get the nutritional value for this recipe. Do let us know if you need any assistance with that. We'd be more than happy to help.

      We appreciate you being here with us and hope you have a wonderful day!

  2. This is delicious, my husband really liked it, said it was a welcome change and the pineapple was refreshing.

    • Hi Joan, thank you for your question.

      We are happy to hear that you are interested to give this recipe a try.

      We used pineapples because they are rich in bromelain, a digestive enzyme that breaks down protein and reduces inflammation in the body. If you are unable to use pineapple as indicated in the recipe, please free to substitute it with kiwi and adjust it to your liking. However, please be reminded of the differences in taste, texture, and other components of this dessert if used without the pineapple.

      We love it when our followers add their own twist to our published recipes. Thank you for being here with us. Wishing you a wonderful weekend!

  3. I modified your recipe to eliminate the deadly nightshade family (potatoes, tomatoes, peppers, and eggplants).

    We use only organic produce in our home.

    Juice half a lime or Meyers lemon.

    Substitute 1 teaspoon of fennel seeds for the chili peppers.

    Immediately soak the fennel seeds in the lime or lemon juice for 30 minutes or more.

    2 avocados

    1/2 teaspoon of Himalayan salt

    dash or two of ground black pepper

    Mash these three ingredients together, then add the lemon/lime juice with the fennel seeds to the mashed avocados.

    1/2 cup of chopped fresh pineapple

    1/4 cup of chopped red onions (or substitute the sweet Hawaiian or Texas onion).

    Mix the pineapple and chopped onions with the mashed avocados.

    • That is awesome, Elizabeth!

      That sounds totally delicious. We love it when our friends get creative and add their own twist to our recipes. Thank you very much for taking the time to share your own version with us. Please feel free to do the same with our other recipes!

      Wishing you a wonderful day!

    • To keep the guacamole fresh, add one or two avocado pits into the mix.

      Cover and refrigerate until eaten.

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