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

Grilled Pineapple, Chicken & Avocado Salad: A Taste of Summer with California Avocados

A few weeks ago, I returned home from an absolutely delightful trip to California, my suitcase unusually heavy – brimming with the creamy, rich goodness of California avocados. In fact, I even had the unique pleasure of picking one myself! Navigating airport security with such a precious cargo made for an amusing experience, but the true magic unfolded upon my return: these exceptional avocados transformed my latest creation into an absolutely delightful Grilled Pineapple, Chicken & Avocado Salad. This dish perfectly marries vibrant summer flavors with that irresistible smoky char only the grill can provide.

But before we dive into the delicious details of this standout summer salad, I’m thrilled to share some stories and photos from my unforgettable journey to the heart of California’s avocado country!

My Unforgettable California Avocado Journey

My adventure began when I received a wonderful invitation from the California Avocado Commission. They invited a small group of bloggers, myself included, to Los Angeles to delve deeper into the fascinating world of avocados. As a self-proclaimed avocado enthusiast, and having recently fallen head over heels for California avocados after my first taste at the Big Traveling Potluck, my answer was an immediate and resounding “yes!”

Soon enough, I was on a plane, heading back to California for the second time in a few months – a true travel treat! serendipitously, Kristen from Dine & Dish was on the same flights from Kansas City, making the journey even more enjoyable. If you haven’t yet explored her insightful blog or captivating Instagram feed, you absolutely must!

A Warm Welcome in Los Angeles

Upon our arrival in bustling Los Angeles, we rendezvoused with the other bloggers at our exquisite home base for the week: The Millennium Biltmore. This historic downtown hotel, now approaching its 90th anniversary, was nothing short of spectacular. From its opulent, classic European-styled lobbies to the intricate historical details adorning each room, the Romanesque swimming pool, and an impressive array of dining options, every corner beckoned exploration. We relished making ourselves at home in its grand embrace.

After a day filled with travel, the first four of us to arrive – Kristen, Dara, Rachel, and I – debated our dinner options before unanimously settling on a “Sushi Night” in the hotel’s elegant Cognac Room. It was an excellent decision! The sushi was beyond incredible, perfectly complemented by refreshing martinis and crisp margaritas. And of course, “when in LA,” we couldn’t resist celebrating with a few California rolls, featuring truly fresh California avocados. Pure perfection.

Exploring the Heart of Avocado Country: A Grove Tour

The next morning, we rose early, eager to drive out of town for our eagerly anticipated first stop: an avocado grove tour! We were warmly welcomed by Jim Lloyd Butler, the gentleman pictured above in the hat, and his wonderful family. Jim, a 5th generation farmer born and raised in Oxnard, immediately won us over with his deep passion for avocados, his land, and his community. He has dedicated his life to agriculture, championing sustainability long before it became a mainstream concept. His remarkable work in stewardship, sustainability, and leadership in agricultural management has earned him numerous awards, and the literal fruits of his labor are evident across his beautiful farm. His farm alone produces an astounding 1.3 million California avocados each year – a truly incredible feat!

What struck me most was the genuine twinkle in Jim’s eye as he spoke about his beloved fruit. When asked about his favorite avocado recipes, he simply smiled and shared that he loves eating half an avocado plain for lunch, perhaps with a sprinkle of salt. “They’re best that way,” he affirmed, a testament to the fruit’s inherent deliciousness.

After touring various sections of the farm and observing different avocado plant varieties, we ventured into the heart of a grove to watch workers harvesting. Coming from a landscape of wheat combines and tractors, it was utterly fascinating to see avocado plants up close and witness the meticulous hand-harvesting of each fruit. Some workers skillfully perched on tall ladders, gently dropping individual avocados into large satchels capable of holding up to 100 pounds. Others utilized incredibly long poles with clippers at the end, allowing them to reach high branches. Each of us took a turn attempting this seemingly simple task, and let me tell you—it required far more coordination than I anticipated! These skilled workers truly make it look effortless.

Fascinating Avocado Facts You Need to Know

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

1) Avocados do not ripen on the vine. This was a significant revelation! Avocados only begin their ripening process after they are harvested. Even more surprising is that they can remain on the tree for up to a year, simply “chillaxin’” under the warm California sun, until the farmer deems it the opportune time for harvest. This unique characteristic grants farmers incredible flexibility, allowing them to manage their crops around weather complications or market demands, a stark contrast to farmers in Kansas who often race against the clock to harvest crops before they spoil.

2) Farmers love their iPhones. While we were busily Instagramming our experience, one of the farmers, Jason, was diligently tracking the irrigation levels across his farm—all via his iPhone! Modern agriculture truly embraces technology, with numerous specialized apps helping farmers monitor and measure various aspects of their operations, from soil moisture to pest control, enhancing efficiency and sustainability.

3) Not all avocado trees look alike. We observed a diverse range of avocado plants. Some appeared as small, shrub-like bushes, others resembled grapevines in a vineyard, and some were magnificent, enormous trees! While the Hass variety still dominates the market, holding the lion’s share, many other delicious varieties are steadily gaining popularity. Keep an eye out for new and exciting avocados making their way to your local market soon!

4) Baby avocados are affectionately called — prepare yourself — “babies.” These tiny, nascent plants were absolutely adorable, often hanging alongside fully mature avocados ready for harvest on the same trees. It’s a charming term for the tender beginnings of our favorite creamy fruit.

5) Those little dark spots you sometimes find on avocados? They’re often human-made. Avocados do not naturally develop these blemishes. While they can get “sunburned” if their skin is slightly singed by intense sun (which usually doesn’t affect the fruit inside), most of those tell-tale dark spots are caused by people incorrectly poking avocados to test for ripeness. The proper method is to cup the avocado in your palm and gently squeeze. More on this crucial tip later!

6) The 4th of July holds the title for the biggest avocado consumption day of the year. Surprisingly, it’s not Cinco de Mayo or the Superbowl, but rather the day we celebrate all things ‘Merica that sees avocados fly off the shelves!

Our morning with Jim and his dedicated crew was truly wonderful, as was the camaraderie among our group. Shawn from I Wash You Dry joined us the night before, bringing our total to five fantastic bloggers. From left to right, our group included Shawn, myself, Dara (Cookin’ Canuck), Kristen (Dine & Dish), and Rachel (A Southern Fairytale). I honestly couldn’t have wished for a more beautiful, fun, hilarious, talented, smart, and avocado-loving group of gals to spend time with. They are truly amazing!

Culinary Delights: Avocado-Inspired Meals

After our enriching grove tour, you can bet we were more than ready to eat some avocados. And oh my, our lunch did not disappoint! We were incredibly fortunate to enjoy a long, relaxing meal at the Tierra Sur restaurant, nestled within Herzog Wine Cellars. Chef Gabriel Garcia, a self-proclaimed avocado enthusiast, prepared an exquisite 4-course lunch, each dish a celebration of this versatile fruit. Believe it or not, the avocados he served were actually from his own backyard – what an incredible chef!

We savored every bite of his delicious menu, drawing immense inspiration from his creative incorporation of avocados into every dish. A heartfelt thank you, Chef Garcia, for such a memorable culinary experience!

Behind the Scenes: The Avocado Packing Plant

Following lunch, it was time to witness the next critical stage in an avocado’s journey: the packing plant. We all donned our wonderfully attractive hairnets (food safety first!), and embarked on a fascinating factory tour. Food packing plants consistently impress me with their meticulous attention to the smallest details, and this avocado facility was no exception. They exercise extreme care to ensure avocados are handled with utmost sensitivity, cleaned thoroughly, and then packaged and shipped as efficiently as possible to guarantee maximum freshness upon arrival at their destination.

By the time these beautiful avocados reach their crates, ready to be shipped to grocery stores and suppliers worldwide, I had witnessed firsthand the rigorous process that ensures you can trust in their quality and freshness. These are truly the best avocados they can be.

However, as I mentioned earlier, perhaps the greatest potential for damage to avocados occurs not on the farm or in the packing plant, but right on the shelves of your local grocery store. Throughout our trip, whenever farmers or workers handled avocados to test for freshness, our group immediately noticed their technique: they never poked the avocados with their fingers. Instead, they gently cupped the avocado in the palm of their hand and applied a very soft squeeze to gauge its ripeness. This method is the correct way to test your avocados. Poking with your fingertips will, more often than not, leave dark spots inside the fruit, causing unnecessary bruising and spoilage. Now I know, and now you know too! Let’s all be gentle with our avocados.

After our plant tour, we were treated to yet another gourmet avocado dinner, this time at Industriel. This wonderful downtown restaurant, with its eclectic decor, specializes in simple, pure, and intensely flavorful dishes rooted in the Provençal tradition, but infused with a modern LA sensibility. As their website charmingly puts it, they serve “urban farm cuisine in the style served up by your grandmother in her farmhouse in Provence, France, with one little twist: Your grandmother has sleeve tattoos.”

Regardless of their witty description, the food at Industriel was incredibly fresh, creatively presented, and outrageously delicious. I had the pleasure of sitting at the end of the table with Shawn and Chung-Ah (from Damn Delicious), who joined us for the latter half of the trip. Our conversation was truly engaging and inspiring!

The next morning, we departed our hotel for a walk to Border Grill. Along the way, the inner tourist in me couldn’t help but notice a high-speed police chase scene being filmed. Thanks, L.A., that’s another item checked off my bucket list! (Though it turned out to be for a Nike commercial, not the next Bourne Identity, it was still quite a sight.)

The Ultimate Avocado Challenge: A Cooking Competition at Border Grill

Upon our arrival at Border Grill, we were immediately welcomed by the renowned chefs Mary Sue Milliken and Susan Feniger, famously known as the “Too Hot Tamales.” Before we could watch these celebrity chefs in action, they surprised us, and the 20 or so local food bloggers gathered for the event, with an exciting cooking competition! The star ingredient, of course, was avocados, and the challenge was to create a fresh and innovative avocado pasta dish to be judged by the chefs themselves. Talk about pressure!

I teamed up with Chung-Ah and Kristin (from The Cuisinerd), and we quickly brainstormed, racing to craft a delicious dish from the 50+ ingredients available. Given that avocados are just beginning to make a significant impact in Asian cuisine, we decided to infuse our creation with soy, mango, lime, jalapeño, sesame oil, and seeds, plus a few other components I’m probably forgetting. And yes, we affectionately named our dish “Guac-Wok.”

After, um, barely getting a chance to taste our own creation, our “Guac-Wok” was submitted alongside all the other inventive dishes for the chefs’ discerning palates. It was inspiring to see the diverse and creative ways each group utilized avocados – so many fresh ideas I’m eager to try at home!

Following the lively competition, we settled in to watch a captivating cooking demo by the chefs, featuring a dazzling array of avocado-inspired dishes. Even better, we then had the incredible opportunity to sample everything! From stunning cumin ribs to authentic Mexican street corn, sweet fruity sangria, vibrant salads, decadent desserts, and more, it was crystal clear that these chefs pour their heart and soul into their cooking. And goodness – it absolutely shines through! It was such a treat to learn from these talented women and taste the food that clearly brings them so much joy.

After a truly wonderful weekend, the time finally came to bid farewell to the sun-drenched California avocado groves and head back to the familiar plains of Kansas. However, I’ve been thrilled to discover that California avocados are increasingly available in our local grocery stores here in Kansas City! (Locals – keep an eye out at Trader Joe’s and Hy-Vee.) So, you don’t necessarily have to journey to California to find avocados grown on sunny American soil. Just remember to check for that distinctive “Cali” sticker on the fruit. If you see it, you’ll now know a little more about their amazing journey after reading this post!

Crafting the Perfect Summer Salad: Grilled Pineapple, Chicken & Avocado

Alright, alright. Enough about my avocado adventures! It’s high time I got down to the business of this exquisite Grilled Pineapple, Chicken & Avocado Salad, which I subtly teased you with at the very beginning of this post. Let me assure you, this recipe is an absolute keeper, destined to become a summer staple in your kitchen.

To be completely honest, I arrived home after our Californian expedition feeling incredibly inspired… and incredibly full. Don’t misunderstand; I savored every single bite of those sumptuous 4- and 5-course meals. But upon returning to my own kitchen, I was genuinely craving a refreshing, light salad. You know that feeling after a trip filled with rich food? This salad was the perfect antidote.

Needless to say, this delightful sweet and savory salad absolutely hit the spot. If a dish includes grilled pineapple and avocado, I’m usually already sold. But the thoughtful addition of fresh blueberries, crumbled feta cheese, and a zesty garlicky vinaigrette elevated this salad beyond my wildest dreams. It’s such a vibrant, colorful, and fantastically balanced dish that practically screams “summer on a plate!” The interplay of sweet pineapple, savory chicken, creamy avocado, tangy feta, and juicy blueberries creates a symphony of flavors and textures that will leave you refreshed and utterly satisfied.

Thanks so much for following along with my enriching avocado adventures. I encourage you to also check out the posts from my fellow bloggers, Dara and Chung-Ah, to hear their unique stories from the trip and discover even more delicious avocado recipes.

A huge thank you to the California Avocado Commission for inviting me on this incredible journey! I’m excited to continue partnering with them this year to bring you many more fantastic recipes highlighting the versatility and deliciousness of California avocados.

Cheers to all things avocados!

Disclaimer: This is a compensated post by the California Avocado Commission. They generously covered an all-expense paid trip to California, allowing me to visit the avocado groves and gain invaluable insight into where our avocados come from, an experience that was truly amazing. All opinions expressed herein are 100% my own, as always. Thank you for supporting the brands I love that help sustain this site. A few of the California photos included are also courtesy of the California Avocado Commission – my thanks for capturing some fantastic moments!