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
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
Nutrition
- Serving Size: 1 serving (including chips)
- Calories: 240
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
