Bright, juicy, and absolutely irresistible, Grilled Pineapple Salsa with Cinnamon Chips is the kind of dish that makes every gathering feel like a tropical celebration. Imagine chunks of smoky-sweet pineapple mingling with charred veggies, zesty lime, and fresh cilantro, all scooped up with crisp, buttery cinnamon-dusted tortilla chips. This vibrant appetizer is as beautiful to look at as it is to eat, and it’s guaranteed to disappear in a flash at your next party, barbecue, or game night.

Ingredients You’ll Need

Grilled Pineapple Salsa with Cinnamon Chips Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Grilled Pineapple Salsa with Cinnamon Chips is that it relies on a handful of everyday ingredients, each one adding its own special flair. From the caramelized pineapple to the warming cinnamon sugar, these pantry staples work together to create a flavor explosion that’s fresh, crunchy, and just a little bit spicy.

Pineapple: A ripe, juicy pineapple is the shining star, bringing natural sweetness and a hint of tartness that intensifies once grilled.
Red Bell Pepper: Adds a pop of color and a mellow, roasted flavor that balances the salsa perfectly.
Red Onion: Grilling mellows its bite, offering delicate sweetness and vibrant crunch.
Jalapeño Pepper: For just the right kick—remove the seeds for mild heat, or leave a few in if you love spice.
Olive Oil: Helps achieve those gorgeous grill marks and keeps the veggies from sticking.
Lime Juice: Brightens every bite, tying all the flavors together with a citrusy zing.
Fresh Cilantro: Offers a refreshing herbal note and a burst of green color.
Salt: Essential for bringing all the flavors forward; don’t skimp!
Black Pepper: Adds a subtle warmth that complements the sweet and tangy notes.
Flour Tortillas: These make the ultimate homemade chips—soft, sturdy, and perfect for baking.
Melted Butter: Gives the tortilla chips a golden, rich crunch and helps the cinnamon sugar stick.
Granulated Sugar: Sweetens the chips and helps them crisp up beautifully in the oven.
Ground Cinnamon: Adds a cozy, aromatic flavor that pairs perfectly with the pineapple salsa.

How to Make Grilled Pineapple Salsa with Cinnamon Chips

Step 1: Fire Up the Grill

Get your grill or grill pan nice and hot—medium-high is just right for achieving those lovely char marks without burning anything. This initial step is key, as a hot grill will caramelize the natural sugars in the pineapple and veggies, creating that irresistible smoky-sweet flavor that sets this salsa apart.

Step 2: Prep and Grill the Produce

Brush your pineapple rings, red bell pepper halves, onion, and jalapeño with olive oil. This not only keeps them from sticking but also helps them caramelize beautifully. Lay them directly on the grill and cook for 3 to 4 minutes per side, just until you see gorgeous grill marks and everything smells amazing. You’re looking for a balance—softened, but still holding their shape.

Step 3: Dice and Mix the Salsa

Once the grilled fruits and veggies have cooled slightly, dice them into small, bite-sized pieces. The smaller the better for scooping! In a large bowl, combine the pineapple, bell pepper, onion, and jalapeño with lime juice, chopped cilantro, salt, and black pepper. Give it all a gentle toss, then let the salsa chill in the fridge until you’re ready to serve. This step allows the flavors to meld and intensify.

Step 4: Make the Cinnamon Chips

While the salsa chills, preheat your oven to 375°F. Brush both sides of your flour tortillas with melted butter, then generously sprinkle with a mixture of granulated sugar and cinnamon. Cut each tortilla into wedges—think classic chip size. Arrange them in a single layer on a baking sheet and bake for 8 to 10 minutes until golden and crisp. The aroma alone is reason enough to make extra!

Step 5: Serve and Enjoy

Arrange your warm cinnamon chips on a platter and spoon the chilled grilled pineapple salsa into a bowl for dipping. The combination of sweet, spicy, tangy, and crunchy is nothing short of magical. Get ready for rave reviews—this dish is always a crowd-pleaser!

How to Serve Grilled Pineapple Salsa with Cinnamon Chips

Garnishes

A little garnish goes a long way to make your Grilled Pineapple Salsa with Cinnamon Chips look restaurant-worthy. Try a sprinkle of extra chopped cilantro, a few lime wedges on the side, or even a light drizzle of honey over the cinnamon chips for a glossy, sweet finish. These thoughtful touches add both flavor and visual appeal.

Side Dishes

While this salsa and chips combo shines on its own, it also pairs beautifully with a spread of tropical-inspired treats. Think coconut shrimp, black bean salad, or a platter of fresh mango and papaya. For a more substantial snack, serve alongside grilled chicken skewers or fish tacos—the bright salsa is a refreshing contrast to savory mains.

Creative Ways to Present

For a show-stopping presentation, serve the salsa inside a hollowed-out pineapple half. You can also portion the salsa into small cups or jars for individual servings at parties, or arrange the cinnamon chips around the salsa in a colorful, layered pattern on a large platter. However you serve it, Grilled Pineapple Salsa with Cinnamon Chips always brings the fun!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply transfer the grilled pineapple salsa to an airtight container and refrigerate for up to 2 days. The chips are best stored separately at room temperature in a sealed bag, where they’ll stay crisp for a couple of days.

Freezing

Freezing isn’t recommended for Grilled Pineapple Salsa with Cinnamon Chips, as the fresh ingredients and crispy chips can become soggy or lose their texture when thawed. This dish is best enjoyed fresh, so plan to make just what you’ll eat within a day or two.

Reheating

If your cinnamon chips lose a bit of their crunch, you can reheat them on a baking sheet in a 350°F oven for 2 to 3 minutes—just enough to crisp them up again. The salsa itself should be served cold or at room temperature, so no reheating is needed.

FAQs

Can I use canned pineapple instead of fresh?

Fresh pineapple is definitely the best choice for Grilled Pineapple Salsa with Cinnamon Chips, since it grills beautifully and adds unbeatable flavor. If you’re in a pinch, canned pineapple rings (well-drained) can be used, but the texture and sweetness may differ slightly.

How do I make the cinnamon chips gluten-free?

Simply swap out the flour tortillas for your favorite gluten-free tortillas. Most store-bought or homemade gluten-free versions will crisp up just as nicely with the same butter and cinnamon sugar treatment.

Is there a way to make this dish spicier?

Absolutely! To increase the heat in your grilled pineapple salsa, add more jalapeño, include some of the seeds, or try adding a little diced habanero for a fiery kick. Just be sure to taste as you go so it doesn’t overpower the other flavors.

Can I prepare any part of this recipe ahead of time?

Yes! The salsa can be made up to 2 days in advance and stored in the fridge. The cinnamon chips can also be baked a day ahead and kept in an airtight container until serving time, making Grilled Pineapple Salsa with Cinnamon Chips a great make-ahead option for parties.

What if I don’t have a grill or grill pan?

No worries! You can roast the pineapple and veggies on a baking sheet under the broiler or in a hot oven. The goal is to get some caramelized edges for that signature smoky sweetness, even without an outdoor grill.

Final Thoughts

If you’re looking to bring a little sunshine and excitement to your next get-together, Grilled Pineapple Salsa with Cinnamon Chips is the answer. With its bold flavors and playful presentation, it’s a recipe you’ll find yourself returning to again and again. Give it a try and watch it become an instant favorite among your friends and family!

Grilled Pineapple Salsa with Cinnamon Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This vibrant Grilled Pineapple Salsa with Cinnamon Chips is a delightful tropical appetizer combining smoky grilled fruits and veggies with zesty lime and fresh cilantro. Paired with warm, cinnamon-sugar-coated baked tortilla chips, it offers a perfect balance of sweet, spicy, and savory flavors that will impress at any gathering.

Ingredients

Scale

Salsa Ingredients

1 fresh pineapple, peeled, cored, and cut into rings
1 red bell pepper, halved and seeded
1 small red onion, peeled and halved
1 jalapeño pepper, halved and seeded
2 tablespoons olive oil
2 tablespoons lime juice
¼ cup fresh cilantro, chopped
½ teaspoon salt
¼ teaspoon black pepper

Cinnamon Chips Ingredients

6 flour tortillas
3 tablespoons melted butter
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

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Instructions

Preheat and Grill Vegetables: Preheat your grill or grill pan to medium-high heat. Brush the pineapple rings, red bell pepper halves, red onion halves, and jalapeño halves with olive oil. Grill each vegetable and fruit piece for 3–4 minutes per side until they develop a light char, enhancing their natural sweetness and depth of flavor.
Dice Grilled Ingredients: Remove the grilled items from the heat and let them cool briefly. Once cooled enough to handle, dice the pineapple, bell pepper, onion, and jalapeño into small, bite-sized pieces, perfect for salsa consistency.
Mix Salsa: In a medium bowl, combine the diced grilled pineapple, bell pepper, onion, and jalapeño with fresh lime juice, chopped cilantro, salt, and black pepper. Stir well to blend all the flavors. Refrigerate the salsa until ready to serve, allowing the flavors to meld beautifully.
Prepare Cinnamon Chips: Preheat your oven to 375°F (190°C). Brush each flour tortilla evenly with melted butter. In a separate small bowl, mix granulated sugar with ground cinnamon to create cinnamon sugar, then sprinkle this mixture generously over the buttered tortillas.
Cut and Bake Chips: Cut each coated tortilla into 6 wedges, creating chip-sized pieces. Arrange the wedges in a single layer on a baking sheet. Bake in the preheated oven for 8–10 minutes or until the chips are crisp and golden brown. Remove from oven and let cool slightly.
Serve: Serve the chilled grilled pineapple salsa alongside the warm cinnamon chips for dipping. Enjoy this sweet, spicy, and crisp appetizer as a refreshing snack or starter for your meal.

Notes

You can prepare the salsa ahead of time and refrigerate for up to 2 days to enhance the flavors.
For extra sweetness, drizzle honey over the chips before baking for a rich glaze.
Adjust the spice level by adding more or less jalapeño based on your heat preference.
Use gluten-free tortillas to adapt the recipe for gluten-free diets.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer, Snack
Method: Grilling, Baking
Cuisine: Mexican-Inspired