Scoop out the flesh from the center of each avocado half, leaving 1/4-inch perimeter of flesh intact; coarsely chop the scooped-out flesh.
In a large bowl, combine the lime juice, chipotle and 1/2 teaspoon each salt and pepper; whisk in the EVOO. Add the pineapple, hominy, cilantro, onion and chopped avocado. Fill each avocado half with the salad.
