How pumped are you that I finally posted something that wasn’t dessert related? Yeah, I know, I hate it too.

Anywho, I don’t know much. That’s a given. But I do know a couple things.

  1. I like attractive men. One in particular.
  2. I still sweat profusely at night, even with the window air conditioning blowing at 63 degrees directly onto my face.
  3. I hate the way asparagus makes my pee smell.
  4. I wish I could make passionate love to this recipe.
  5. And I really like sweet and salty things together.

Let’s get one thing straight. I REALLY liked this dish. That’s why half the plantain chips are missing. Yeah, I know, I didn’t put plantain chips in the recipe title. Go on, be mad. But that was just too many words. I couldn’t stop eating the plantain or sweet potato chips as they cooked. I burned my mouth prooooobably 6 times. And fingers. My fingertips are numb.

I also picked my nose after touching jalapenos. Both nostrils. Tears may or may not have occurred. As well as snot. Runny style.

I’m contemplating eating my way through a bag of Enjoy Life Chocolate Chips…or any dark chocolate for that matter. Thank gosh I’m too lazy to go to the store.

Tomorrow’s post is going to be all about what I eat in a day. I might make this a regular Friday thing. You nosey people liked it so I’ll keep posting. I’m nosey too, don’t worry. Other people’s lives are far more exciting than my own. I mean, look at this damn rambling.

4.8 from 6 reviews

Chunky Pineapple Guacamole with Grilled Sweet Potato Chips
Prep time

Cook time

Total time


Serves: 1-3

  • 2 avocados, cut in half, pits removed
  • ½ pineapple, diced
  • 1 skinny yam or sweet potato, sliced thin into chips
  • 1 plantain, ends removed, peeled and sliced into ¼ inch pieces, smashed with the bottom of a mug (use a ripe one-brownish color)
  • ½ jalapeno, finely diced
  • ¼ red onion, finely diced
  • 2-3 tablespoon cilantro, diced
  • 2 garlic cloves, finely diced
  • 1 teaspoon granulated garlic
  • ½ teaspoon cayenne pepper
  • salt and pepper, to taste
  • 1-2 tablespoons coconut oil, melted
  • aluminum foil

  1. Heat up your grill.
  2. Place sliced sweet potatoes on aluminum foil and use a brush to brush on some coconut oil on each sweet potato and top off with some salt.
  3. Place on grill to let cook. You will need to flip them after about 8-10 minutes depending on how hot your grill is. I kept the temperature down low to make sure to not burn the chips.
  4. While you sweet potatoes are cooking, heat up a large skillet under medium heat with enough coconut oil to coat the bottom on the pan.
  5. When oil is very hot, add your smashed plantains to the oil and let cook for 3-5 minutes per side. Once they are cooked through on both sides (browned) place on a paper towel to soak up the excess oil.
  6. Now add your insides of your avocados to a large bowl and use a fork to mash up the avocado.
  7. Then add your pineapple, jalapeno, red onion, garlic, cilantro, spices, and salt and pepper to the avocados.
  8. Mix thoroughly.
  9. Once your plantain chips have cooled and your sweet potato chips have charred a bit and cooled on a piece of a paper towel, start dipping.
  10. I love guac. Especially with sweetness added to it.
  11. Boom.

your plantain will make more than 5 chips. it just didn’t make it into the picture…ooops