Ingredients

The following ingredients have 12 Servings
  • 1 bag Jackson’s Honest Purple Heirloom Potato Chips
  • 4 slices bacon
  • 3 ripe Hass ((large) avocados (or 5 smaller avocados))
  • 1 1/2 cups pineapple (diced into 1/2″ pieces)
  • 1/2 jalapeño (minced and seeded)
  • ¼ red onion (finely chopped (about ¼ cup))
  • ¼ cup fresh cilantro (finely chopped)
  • juice from ½ lime ((2-3 teaspoons))
  • 1- 1½ teaspoons salt (or to taste (start with 1 teaspoon and add more as needed))
  • Cilantro (chopped, for garnish)

Instruction

  • Cook bacon in a large skillet until fully cooked and crispy. Remove to a paper towel lined plate and crumble. Discard all but 1 tablespoon bacon grease and add pineapple and chile powder. Cook over medium-high until golden brown and caramelized, stirring occasionally, about 5 minutes. Remove from skillet and cool.
  • In a medium shallow bowl, use a fork to mash avocado and stir in red onion, garlic, cilantro, lime juice and salt. Stir in pineapple and bacon, garnish with additional fresh cilantro, and serve with Jackson’s Honest Purple Heirloom Potato Chips.