1/4cupcrushed canned pineapplepacked in pineapple juice, not syrup, drained
juice of 1/2 a lime
1/4cupcilantro leaveschopped
salt & pepper
For optional parmesan serving cups
freshly grated parmesan cheese
Instructions
Heat olive oil in a skillet over medium heat.
Once hot, add shallots and garlic and cook for about 1 minute, stirring constantly until aromatic and just barely sauteed.
Transfer shallot mixture to a bowl.
Add remaining ingredients for the guacamole and mash together with a fork.
For optional parmesan serving cups
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a silpat.
Make 1/3 cup piles of freshly grated parmesan on the baking sheet.
Bake for 6-8 minutes until bubbling and starting to brown.
Place a mini muffin tin upside down.
Carefully remove parmesan circles from the baking sheet with a spatula and drape over the back of a mini-muffin tin to form the cup shape. Hold in place for about 30 seconds until the sides harden.
Once cooled, remove and flip over, you'll have a little serving cup to fill with guacamole now.