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
Scale
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.
