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Food & Drink
Heat a grill pan over high heat, bush with vegetable oil.
Grill 3 slick slices each fresh pineapple and white onion until charred, 1 to 2 minutes per side.
Let cool, then chop. Halve, pit and dice 3 rip avocados.
Combine in a bowl with 1 minced habanero chile (seeded for less heat), 1/2 cup chopped cilantro, the juice of 2 limes and 1 teaspoon kosher salt. Fold in the grilled onion and pineapple season with more salt