Directions

• Heat 1 tbsp of olive oil in a large cast iron skillet over a med high heat. Cut the pineapple in large chunks and roast the pineapple on all sides until you get the grill marks. Save 1 cup of pineapple for the filling.
• Make the chipotle pineapple sauce. In a blender or food processor combine the garlic, chili powder, paprika, chipotle chilies, 1/3 cup water, vinegar, 1 cup of the pineapple chunks, and 1 tsp of salt. Blend until completely smooth.
• Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, onions, and a pinch each of salt and pepper. Cook for 5 minutes, until the mushrooms begin crisping on the edges. Reduce the heat to low, stir in about 1/2 of chipotle pineapple sauce and the remaining 1 cup of pineapple chunks. Simmer for 5-8 minutes or until the sauce has reduced and coats the mushrooms, there will still be sauce left in the pan. Remove from the heat and stir in the cilantro.
• Stuff the Good Foods Chunky Guacamole, mushrooms, and pineapple into the warmed tortillas. Top with additional chipotle pineapple sauce, and cilantro. Enjoy!