If you’re craving a vibrant snack that feels like a sunny getaway in every bite, the Grilled Pineapple Salsa with Cinnamon Chips Recipe is your new best friend. This dish marries that wonderful smoky char of grilled pineapple with a fresh salsa bursting with color, spice, and citrus zing, all perfectly paired with crunchy, sweet cinnamon chips. It’s the ultimate balance of sweet and savory, refreshing and indulgent, and so quick to whip up that it’s perfect for everything from casual weeknight snacks to crowd-pleasing appetizers. Trust me, once you try this, it’ll become a staple in your kitchen rotation.
Ingredients You’ll Need
The magic of this Grilled Pineapple Salsa with Cinnamon Chips Recipe lies in its simplicity and the perfect harmony of each ingredient. Every item plays a key role, whether it’s adding sweetness, heat, crunch, or brightness, so gathering fresh, quality produce and pantry staples will take your salsa from good to unforgettable.
- Fresh Pineapple: Choose ripe and juicy for that sweet, caramelized base that defines this salsa.
- Red Bell Pepper: Adds a crunchy sweetness and a pop of vibrant color to brighten every spoonful.
- Red Onion: Brings a sharp, savory depth that balances the fruit’s sweetness perfectly.
- Jalapeño: Offers just the right amount of heat; remove seeds to tame the spice if needed.
- Fresh Cilantro: A fresh herbaceous note that lifts the salsa’s overall flavor.
- Lime Juice: Essential for a zesty citrus punch that cuts through the richness.
- Salt: Just a pinch enhances all the flavors and brings everything together.
- Flour Tortillas: The canvas for your cinnamon chips that turn delightfully crisp and golden.
- Cinnamon-Sugar: A sweet-spiced sprinkle that transforms tortillas into addictive chips.
- Melted Butter or Oil: Helps the cinnamon-sugar stick and gives the chips a beautiful crunchy texture.
How to Make Grilled Pineapple Salsa with Cinnamon Chips Recipe
Step 1: Grill the Pineapple
Start by heating your grill or grill pan over medium-high heat and lightly oiling the grates to prevent sticking. Place the pineapple slices down and let them cook for about 2 to 3 minutes on each side. You’ll want to see gorgeous grill marks with a slight caramelization that enhances the pineapple’s natural sweetness—this is where the magic begins.
Step 2: Chop and Combine the Salsa
Once grilled, allow the pineapple to cool just enough to handle, then chop it into small, bite-sized pieces. Toss these into a bowl along with finely diced red bell pepper, chopped red onion, minced jalapeño (adjust the heat to your liking), a generous handful of chopped fresh cilantro, a squeeze of fresh lime juice, and a pinch of salt. Gently mix to combine, letting those flavors marry beautifully.
Step 3: Prepare the Cinnamon Chips
Preheat your oven to 375°F (190°C). Cut your flour tortillas into triangles, the classic chip shape, and arrange them evenly on a baking sheet. Brush each piece lightly with melted butter or oil, then give them a generous dusting of cinnamon-sugar. This sweet-spiced coating will turn those tortillas into golden, irresistible chips.
Step 4: Bake the Chips
Pop the baking sheet into the oven and bake for about 8 to 10 minutes, keeping a close eye to prevent burning. Once they turn golden and crispy, they’re ready. The moment they start to brown is your cue to pull them out, as they’ll crisp further as they cool.
Step 5: Serve
Spoon your vibrant grilled pineapple salsa into a serving bowl and artfully surround it with those freshly baked cinnamon chips. Serve immediately for the best crunch and freshness—watch as everyone rushes to dig in!
How to Serve Grilled Pineapple Salsa with Cinnamon Chips Recipe
Garnishes
Fresh garnishes like extra cilantro leaves, a few thin slices of jalapeño, or a light sprinkle of chili powder can take your serving presentation up a notch. A wedge of lime on the side is always a welcome bright addition to squeeze on top.
Side Dishes
This salsa and chip duo pairs beautifully alongside grilled meats such as chicken or shrimp, rice dishes, or even as a colorful topping on tacos. Its balance of flavors also complements creamy dishes like guacamole or sour cream-based dips for a harmonious snack spread.
Creative Ways to Present
Try serving this salsa over a bed of mixed greens for a refreshing summer salad, or as a fruity salsa topping on flatbreads for a fun appetizer twist. For a party, set up a tasting platter with multiple chip varieties alongside the salsa to add variety and visual appeal.
Make Ahead and Storage
Storing Leftovers
Place any leftover grilled pineapple salsa in an airtight container and refrigerate. It keeps well for up to 3 days, and the flavors actually deepen and blend with a little rest. Store your cinnamon chips separately at room temperature in an airtight container to keep their crunch, ideally for up to 5 days.
Freezing
Freezing this salsa is not recommended, as the fresh fruits and veggies tend to become mushy after thawing, losing their delightful texture and brightness.
Reheating
Your cinnamon chips don’t require reheating, but if they soften over time, simply refresh them in a 300°F oven for about 3 to 5 minutes to regain that perfect crispness.
FAQs
Can I make this salsa without a grill?
Absolutely! A grill pan or cast-iron skillet works great for getting that caramelization on the pineapple. While it may lack a subtle smoky flavor from an outdoor grill, you’ll still get wonderful sweet and charred notes.
Can I use canned pineapple instead of fresh?
Fresh pineapple is ideal for grilling because it caramelizes beautifully. If you only have canned pineapple, drain and pat it dry thoroughly before grilling to encourage caramelization, but the texture and flavor won’t be quite the same.
Is this recipe spicy?
It has a mild, friendly heat thanks to the jalapeño, which you can easily adjust by removing seeds or adding more chili. For more heat, swap jalapeño for a hotter pepper like habanero or serrano.
Can I use corn tortillas for the chips?
You can, but corn tortillas tend to produce denser, less crisp chips compared to flour tortillas. For that perfectly light, crunchy chip that pairs best with the salsa, flour tortillas are the recommended choice.
How long will the cinnamon chips stay fresh?
Stored in an airtight container at room temperature, the cinnamon chips should keep their crunch for up to 5 days. Just make sure they’re completely cooled before storing to avoid sogginess.
Final Thoughts
What I absolutely adore about the Grilled Pineapple Salsa with Cinnamon Chips Recipe is how effortlessly it transforms simple ingredients into a dazzlingly delicious snack. It’s sweet, spicy, crunchy, and fresh all at once—a combination that’s guaranteed to brighten any table or gathering. Whether you’re feeding a crowd or treating yourself to something fun and flavorful, this recipe is one to keep close. Give it a go, and let the sunshine taste like a celebration in your mouth.
Print
Grilled Pineapple Salsa with Cinnamon Chips Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Grilling and Baking
- Cuisine: American Fusion
- Diet: Vegetarian
Description
Grilled Pineapple Salsa with Cinnamon Chips is a vibrant, sweet, and spicy snack that combines smoky, caramelized pineapple with fresh vegetables and herbs, served alongside crispy, homemade cinnamon-sugar tortilla chips. This quick and easy recipe offers a perfect balance of tropical sweetness and a hint of heat, making it ideal for parties, BBQs, taco nights, or as a unique appetizer that pairs wonderfully with cocktails.
Ingredients
Salsa Ingredients
- 1 fresh ripe pineapple, sliced
- 1 medium red bell pepper, diced
- ½ cup finely chopped red onion
- 1 jalapeño, minced (seeds removed for milder heat)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- ½ teaspoon salt
Cinnamon Chips Ingredients
- 6 flour tortillas
- 3 tablespoons melted butter or oil
- 3 tablespoons cinnamon sugar (1 tablespoon ground cinnamon + 2 tablespoons granulated sugar)
Instructions
- Grill the Pineapple: Heat a grill or grill pan over medium-high heat and lightly oil the grates. Grill pineapple slices for 2–3 minutes per side until you see grill marks and caramelization. This quick, high-heat grilling develops a sweet and smoky flavor without drying the fruit.
- Chop and Combine the Salsa: Allow the grilled pineapple to cool slightly, then chop it into small pieces. In a mixing bowl, combine the pineapple with diced red bell pepper, finely chopped red onion, minced jalapeño, fresh cilantro, lime juice, and salt. Toss gently to mix all the fresh flavors evenly.
- Prepare the Cinnamon Chips: Preheat your oven to 375°F (190°C). Cut the flour tortillas into triangles and arrange them on a baking sheet. Brush each triangle lightly with melted butter or oil, then sprinkle evenly with cinnamon sugar to coat thoroughly.
- Bake the Chips: Bake the tortilla triangles for 8–10 minutes or until they turn golden and crispy. Watch closely towards the end as they brown quickly once they start to color to avoid burning.
- Serve: Spoon the pineapple salsa into a serving bowl and surround it with the warm cinnamon chips. Serve immediately to enjoy the contrast of sweet, spicy salsa with crunchy chips.
Notes
- Grill pineapple over high heat to quickly caramelize while keeping it juicy.
- Let salsa rest for 10–15 minutes before serving to meld flavors.
- Use day-old flour tortillas for crispier chips as they are less moist.
- Adjust jalapeño seed inclusion based on your preferred spice level.
- Store leftover salsa in the fridge up to 3 days; chips stay crisp in an airtight container at room temperature for up to 5 days.
- Reheat cinnamon chips in a 300°F oven for 3–5 minutes if they lose crispness.
