Grilled Chicken, Sweet Pineapple, and Creamy Avocado Salad

This Grilled Pineapple, Chicken & Avocado Salad post is sponsored by the California Avocado Commission.

A Taste of Summer: The Ultimate Grilled Pineapple, Chicken & Avocado Salad

Summer days beckon for vibrant flavors and the irresistible char of the grill. Imagine a dish that perfectly encapsulates this essence: a harmonious blend of sweet, smoky, savory, and utterly refreshing. This Grilled Pineapple, Chicken & Avocado Salad is precisely that—a celebration of sun-kissed ingredients, elevated by the magical touch of the grill, and made even more special with the creamy goodness of California avocados. It’s a delightful medley of textures and tastes, promising to be a highlight of your seasonal menu. Before we dive into this amazing recipe, let me share the inspiring journey that led to its creation – a fascinating trip to the heart of California’s avocado country.

A Journey to the Heart of California Avocados

An Invitation to Avocado Paradise

A few weeks ago, an incredible opportunity arose: an invitation from the California Avocado Commission to explore all things avocado in Los Angeles. As a confessed devotee of avocados, and having recently fallen head over heels for the distinct quality of California avocados after my first taste at the Big Traveling Potluck, my answer was an enthusiastic “yes!” This trip wasn’t just about indulgence; it was an educational adventure into the world of my favorite fruit. The prospect of learning directly from the source, understanding the journey from tree to table, was incredibly exciting.

I eagerly boarded a plane, marking my second visit to California in just a few months – a true delight for this Kansas-based blogger. The journey began even more delightfully as I discovered Kristen from Dine & Dish was on the same flights from Kansas City. Sharing tales and laughter, our travel together set a wonderfully collaborative tone for the days ahead. If you haven’t explored her exquisite blog or captivating Instagram feed, I highly recommend you do!

Grandeur in Downtown LA: The Millennium Biltmore

Upon our arrival in Los Angeles, we rendezvoused with the other bloggers at our splendid home for the week: The Millennium Biltmore. This iconic downtown hotel, now approaching its centenary, was nothing short of magnificent. Stepping inside felt like a journey back in time, with its opulent “classic European-styled” lobbies adorned with intricate detailing and grand architecture. Each room whispered stories of the past, while the Romanesque swimming pool offered a serene escape. With a diverse selection of restaurants and amenities, the Biltmore provided a perfect blend of historic charm and modern comfort, making it an unforgettable base for our avocado adventures.

After a day of travel, the initial quartet of us—Kristen, Dara, Rachel, and I—decided on “Sushi Night” in the hotel’s Cognac Room. It was an excellent choice. The sushi was exquisite, perfectly complemented by delightful martinis and fresh margaritas. And, of course, “when in LA,” we couldn’t resist celebrating with several California rolls, each bursting with fresh, creamy California avocados. It was truly perfection – the ideal culinary welcome to the Golden State.

Discovering the Grove: A Farmer’s Passion

The next morning, we rose early for our first major excursion: an avocado grove tour outside of Los Angeles. We were warmly welcomed by Jim Lloyd Butler, a gentleman radiating passion for his craft, alongside his family. Jim, a 5th generation farmer from Oxnard, embodies a profound dedication to avocados and a deep respect for the land and community. He’s spent his life in agriculture, championing sustainable practices long before they became commonplace. His remarkable work in stewardship and agricultural management has earned him numerous awards, and the incredible bounty of his farm—producing over 1.3 million California avocados annually—is a testament to his dedication.

What struck me most was the genuine sparkle in Jim’s eyes when he spoke of his beloved fruit. When asked about his favorite avocado recipes, he simply smiled and explained his preference for eating half an avocado plain for lunch, perhaps with a pinch of salt. “They’re best that way,” he affirmed, a sentiment that speaks volumes about the inherent deliciousness of a perfectly ripe avocado. This humble appreciation truly highlighted the natural perfection of the fruit.

After touring various sections of the farm, observing different avocado plants, we ventured into the heart of a grove to witness the harvesting process firsthand. Coming from Kansas, where wheat combines and tractors dominate the agricultural landscape, it was fascinating to see avocado plants up close and observe workers meticulously harvesting each fruit by hand. Some workers deftly climbed ladders high into the trees, gently dropping individual avocados into large satchels that could hold up to 100 pounds. Others utilized incredibly long poles equipped with clippers, allowing them to reach the highest branches with precision. We each took a turn attempting this technique, and I can attest: it requires far more coordination and skill than it appears! These experienced workers made it look effortlessly easy, a true testament to their expertise.

Unveiling Avocado Secrets: Fascinating Facts from the Farm

During our immersive grove tour, I gleaned several intriguing facts about avocados:

1) Avocados do not ripen on the vine. This was a revelation! Unlike many fruits, avocados only begin to ripen once they are harvested. Even more surprisingly, they can remain on the tree for up to an entire year, soaking up the California sun until the farmer deems them ready. This unique characteristic grants farmers incredible flexibility in their harvesting schedule, allowing them to respond to market demands or unexpected weather challenges, a stark contrast to the time-sensitive harvests I’m accustomed to in Kansas.

2) Farmers embrace technology. While we bloggers were busy capturing moments for Instagram, one of the farmers, Jason, was tracking his farm’s irrigation levels directly from his iPhone! Modern agriculture, it turns out, is highly sophisticated, utilizing various apps to monitor and measure critical aspects of farm management, optimizing efficiency and resource use. It’s a testament to how innovation is transforming even the most traditional industries.

3) Avocado trees come in many forms. We observed a surprising diversity in avocado tree appearances. Some resembled small bushes, others sprawling grapevines, and some were truly enormous, towering trees. While the Hass variety still dominates the market, many other varieties are gaining popularity. Keep an eye out for these exciting new avocados as they become more widely available!

4) Tiny avocados are called “babies.” These adorable, miniature avocados hung alongside their fully mature counterparts on the same trees, offering a charming glimpse into their lifecycle. It was a delightful sight to see the full spectrum of growth on a single plant.

5) Those dark spots? They’re often human-made. One of the most important lessons I learned was about avocado blemishes. Avocados can get “sunburned” if their skin is exposed to too much sun, which usually doesn’t affect the fruit inside. However, most of the small dark spots you see are typically caused by improper handling, specifically people poking them with their fingers to test for ripeness. This direct pressure bruises the fruit, leading to discoloration. More on the correct method to follow!

6) The 4th of July is the biggest day for avocado consumption. Surprising to many, not Cinco de Mayo or the Superbowl, but America’s Independence Day sees the highest demand for avocados annually. Perhaps it’s the perfect accompaniment to backyard BBQs and summer festivities!

Our morning with Jim and his dedicated crew was truly inspiring. Shawn, who arrived late the previous night, completed our group of five wonderful bloggers. From left to right, our vibrant team included Shawn (I Wash You Dry), myself, Dara (Cookin’ Canuck), Kristen (Dine & Dish), and Rachel (A Southern Fairytale). I genuinely couldn’t have asked for a more amazing, fun-loving, hilarious, talented, intelligent, and avocado-obsessed group of women to share this incredible experience with. Their camaraderie and passion made every moment even more memorable!

Culinary Inspiration at Tierra Sur

Following our enlightening grove tour, our appetites for avocados were undeniably piqued! Our lunch, served at the elegant Tierra Sur restaurant within Herzog Wine Cellars, was nothing short of spectacular. Chef Gabriel Garcia, a self-proclaimed avocado enthusiast, crafted an exquisite four-course meal, each dish showcasing the versatility and beauty of the avocado. What made it even more special was that the avocados he featured were freshly picked from his own backyard! His creativity in weaving avocados into every course was truly inspiring, leaving us with a wealth of new ideas. A heartfelt thank you to Chef Gabriel for an unforgettable culinary experience.

From Farm to Market: The Packing Plant Journey

After a luxurious lunch, it was time to explore the next crucial stage in an avocado’s journey: the packing plant. Donning our stylish, albeit necessary, hairnets for food safety, we entered the bustling factory for a comprehensive tour. The sheer attention to detail and stringent hygiene protocols in food packing plants consistently impress me, and this avocado facility was no exception. Every step of the process—from cleaning and sorting to packaging and shipping—is executed with extreme care to ensure maximum freshness and quality. Avocados are handled with the utmost sensitivity, guaranteeing they reach consumers in their best possible state.

Witnessing the meticulous process, I gained a profound appreciation for the dedication involved in bringing these creamy delights to our tables. When these avocados arrive in crates, destined for grocery stores and suppliers worldwide, you can trust in their quality. However, as I mentioned earlier, perhaps the greatest threat to an avocado’s perfect condition often occurs not at the farm or packing plant, but right on the grocery store shelf.

During our tour, we noticed that farmers and workers never poked avocados with their fingers to check for ripeness. Instead, they would gently cup the avocado in the palm of their hand and apply a very light squeeze, feeling for a subtle give. This gentle, cupped-hand squeeze is the correct method to test for ripeness. Poking with fingertips will almost certainly leave dark, bruised spots inside the fruit, diminishing its quality and appearance. Now that I know, and now you know, we can all contribute to preserving the integrity of these wonderful fruits!

Dinner at Industriël: Urban Farm Cuisine with a Twist

Our evening concluded with yet another gourmet avocado-infused dinner, this time at the downtown Los Angeles restaurant Industriël. With its eclectic decor and vibrant atmosphere, Industriël specializes in simple, pure, and flavorful dishes rooted in Provençal tradition, but with a decidedly modern LA sensibility. Their website humorously describes it as urban farm cuisine in the style of your grandmother’s farmhouse in Provence, France—but with one little twist: your grandmother has sleeve tattoos! Regardless of the quirky description, the food was incredibly fresh, creatively presented, and utterly delicious. I had the pleasure of sitting with Shawn and Chung-Ah from Damn Delicious, who joined us for the latter half of the trip, and our conversation was as delightful as the meal itself.

Border Grill and the Avocado Cook-Off Challenge

The next morning, we set off from our hotel, walking towards Border Grill. Along the way, the inner tourist in me couldn’t help but notice a high-speed police chase scene being filmed right on the street! A quintessential LA experience, this can now be proudly checked off my bucket list (though it turned out to be for a Nike commercial, not the next blockbuster action film).

Upon arriving at Border Grill, we were warmly greeted by the renowned celebrity chefs Mary Sue Milliken and Susan Feniger, famously known as the “Too Hot Tamales.” Before we could settle in to watch their culinary magic, they sprung a delightful surprise on us and the twenty or so local food bloggers gathered for the event: a cooking competition! The central ingredient, of course, was avocados, and the challenge was to create a fresh, innovative avocado pasta dish, to be judged by the esteemed chefs themselves. Talk about pressure!

I teamed up with Chung-Ah and Kristin from The Cuisinerd. With over 50 additional ingredients at our disposal, we brainstormed a unique creation. Recognizing that avocados are an emerging star in Asian cuisine, we decided to infuse our dish with soy, mango, lime, jalapeño, sesame oil, and sesame seeds, among other elements. We proudly named our dish “Guac-Wok” – a playful nod to its fusion style. The energy in the kitchen was palpable, a mix of creative intensity and sheer fun as we raced against the clock to bring our vision to life.

After a whirlwind of activity, with barely a moment to fully savor our own creation, the “Guac-Wok” was submitted alongside the other inventive dishes for the chefs’ discerning palates. It was truly inspiring to see the diverse and imaginative ways each team incorporated avocados into their pasta dishes; I left with so many new ideas to try in my own kitchen!

Following the exhilarating competition, we settled in for a captivating cooking demonstration by Chefs Milliken and Feniger, showcasing an array of avocado-inspired dishes. The best part? We had the opportunity to sample absolutely everything! From succulent cumin ribs and authentic Mexican street corn to sweet, fruity sangria, vibrant salads, and delectable desserts, it was evident that these chefs pour their heart and soul into their cooking. Their passion shone through in every bite, making it an incredible treat to learn from these culinary masters and taste the food that clearly brings them so much joy.

Bringing California Home: Finding Local Avocados

After a wonderfully immersive and inspiring weekend, it was time to bid farewell to the sun-drenched avocado groves of California and return to the plains of Kansas. However, I’m thrilled to report a fantastic discovery: California avocados are increasingly available in our local grocery stores here in KC! (For my local readers, keep an eye out at Trader Joe’s and Hy-Vee.) This means you don’t have to journey to California to enjoy avocados grown on sunny American soil. Just remember to check for the distinctive “Cali” sticker on your avocados. Now, after reading about my adventure, you’ll know a little more about the dedicated farmers and meticulous process behind those delicious California avocados!

The Recipe: Grilled Pineapple, Chicken & Avocado Salad – A Summer Delight

Post-Travel Cravings and the Perfect Salad

Alright, enough about my California adventures! It’s time to delve into the star of this post: the gorgeous Grilled Pineapple, Chicken & Avocado Salad that I initially teased. To be completely honest, after a week of indulging in exquisite four- and five-course meals during my trip, I returned home feeling incredibly inspired… and incredibly full! There’s a particular craving that sets in after rich culinary travel – a longing for something fresh, light, and utterly satisfying. You know that feeling, right?

Crafting the Ultimate Summer Salad

This sweet and savory salad completely hit the spot. If a dish features grilled pineapple and creamy avocado, I’m usually already captivated. But the thoughtful additions of fresh, juicy blueberries, tangy feta cheese, and a zesty honey-garlic vinaigrette elevated this salad far beyond my expectations. It’s a beautifully balanced masterpiece: the smoky sweetness of grilled pineapple pairs perfectly with tender chicken, complemented by the rich, smooth texture of avocado. The blueberries add a burst of sweetness and antioxidants, while the feta introduces a delightful salty counterpoint. Crisp baby spinach forms the fresh base, and the homemade vinaigrette ties all the vibrant flavors together. It’s a fresh, colorful, and utterly fantastic salad that truly embodies the spirit of summer—easy to make, healthy, and incredibly satisfying.