2 avocados
1 (16 ounce) bottle chorizo sauce
1 cup diced celery
1 (1.5 fluid ounce) jigger crushed pineapple juice
Combine the avocados and chorizo sauce in a medium bowl. Mix in the celery, pineapple juice and pineapple. Toss well, cover and refrigerate overnight.
The following day, preheat an outdoor grill or griddle for high heat and lightly oil grate.
Preheat grill for high heat and lightly oil grate.
Slice avocados and peels into one half to make 6 slices. Place sliced avocados on the prepared grill. Arrange the pineapple slices on top of avocado slices. Remove scallops from shells. Brush with the pineapple juice and brush with the pineapple juice mixture.
Gradually stir in the avocado slices, pineapple sauce and wine. Continue blending all together with a wooden spoon until sauce is thickened and smooth. Brush the whole chicken with mixture. Garnish with desired amount of pineapple.