If you love the vibrant fusion of fruity sweetness with a hint of spice and a touch of warm cinnamon, then this Grilled Pineapple Salsa with Cinnamon Chips Recipe is going to be your new obsession. This dish perfectly balances the smoky char of grilled pineapple with fresh, zesty ingredients all nestled alongside crisp, cinnamon-coated chips that bring a lovely sweetness and crunch. It’s an appetizer that feels like a celebration of summer, perfect for sharing with friends or savoring as a delightful snack any time of year.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to this recipe’s success. Each item plays a crucial role in creating a vibrant, colorful, and flavorful salsa, while the cinnamon chips bring texture and warmth that perfectly complements the salsa’s tropical notes.
- 1 medium fresh pineapple: Peeled, cored, and cut into rings, this juicy fruit forms the heart of the salsa with its natural sweetness and smoky charm from grilling.
- 1 red bell pepper: Diced to add a pop of color and a mild, sweet crunch that balances the acidity.
- 1/2 red onion: Finely diced to give a subtle sharpness that uplifts the entire mix.
- 1 jalapeño: Seeded and minced, bringing just the right touch of heat without overpowering the sweetness.
- 1/4 cup chopped fresh cilantro: Adds a fresh, herbaceous note that brightens the salsa.
- Juice of 1 lime: Provides tangy zest that cuts through the sweetness perfectly.
- 1/4 teaspoon salt: Enhances all the natural flavors in the salsa.
- 6 small flour tortillas: Used as the base for the cinnamon chips, offering a tender crunch once baked.
- 2 tablespoons melted butter: Helps the sugar and cinnamon stick to the tortillas and adds richness.
- 2 tablespoons granulated sugar: Sprinkled on the tortillas for sweetness that pairs beautifully with cinnamon.
- 1 teaspoon ground cinnamon: Brings warm spice to the chips, complementing the tropical fruit in the salsa.
How to Make Grilled Pineapple Salsa with Cinnamon Chips Recipe
Step 1: Grill the Pineapple
Start by preheating your grill or grill pan to medium-high heat. Place the pineapple rings on the grill and cook them for about 2 to 3 minutes per side until you see lovely grill marks and the fruit starts to caramelize. This grilling step adds a smoky depth that elevates the natural sweetness of the pineapple, making the salsa incredibly fragrant and tasty.
Step 2: Prepare the Salsa Mix
Once the pineapple is grilled, let it cool slightly before chopping it into small chunks. In a spacious mixing bowl, combine the diced pineapple with red bell pepper, red onion, minced jalapeño, cilantro, lime juice, and salt. Gently stir everything to marry the flavors. Letting it chill in the fridge for a bit allows the ingredients to meld beautifully and intensifies the overall taste experience.
Step 3: Make the Cinnamon Chips
Preheat your oven to 375°F. Meanwhile, brush both sides of each flour tortilla with melted butter, which helps the sugar and cinnamon adhere perfectly. Mix the granulated sugar and ground cinnamon in a small bowl, then sprinkle this mixture evenly over both sides of the tortillas. Slice each tortilla into six wedges and arrange them on a baking sheet. Bake for 8 to 10 minutes, flipping halfway, until the chips are golden and crisp with a heavenly cinnamon aroma.
How to Serve Grilled Pineapple Salsa with Cinnamon Chips Recipe
Garnishes
Serving your grilled pineapple salsa chilled with a sprinkle of freshly chopped cilantro on top really takes the presentation and flavor to the next level. You can also add a thin wedge of lime on the side for guests who love an extra splash of citrus. These little touches make it look as vibrant as it tastes.
Side Dishes
This salsa with cinnamon chips pairs wonderfully with grilled chicken or fish for a light, tropical-themed meal. It also complements a fresh green salad or a bowl of black beans and rice, bringing a refreshing, fruity contrast to hearty mains.
Creative Ways to Present
Why not serve the salsa in a hollowed-out pineapple shell for that wow factor at your next gathering? The cinnamon chips can be stacked upright in small jars or wrapped in pretty napkins tied with a ribbon for a charming picnic or party snack. There’s no wrong way to showcase this colorful, tasty dish!
Make Ahead and Storage
Storing Leftovers
Keep your leftover salsa in an airtight container in the refrigerator. It will stay fresh and flavorsome for up to 3 days, giving you plenty of time to enjoy this delightful snack again.
Freezing
Though the salsa tastes best fresh, you can freeze it if needed. Place it in a freezer-safe container, but be aware the texture of the pineapple may soften upon thawing. Use frozen salsa within one month for the best flavor.
Reheating
The cinnamon chips are best enjoyed fresh and crispy, so reheating is not recommended as they might lose their crunch. If you want to revive them slightly, a few minutes in a toaster oven can help restore crispness. The salsa itself is served cold, so no reheating is necessary.
FAQs
Can I use canned pineapple instead of fresh?
Fresh pineapple is definitely preferred for this recipe because it grills nicely and has a better texture and flavor. Canned pineapple tends to be softer and won’t achieve the same smoky char that makes this salsa so special.
Is it possible to make this recipe vegan?
Yes! Simply swap out the melted butter with coconut oil or a plant-based butter alternative when making the cinnamon chips, and you’re good to go without losing any of the deliciousness.
How spicy is the salsa? Can I adjust it?
The jalapeño adds mild warmth, which can easily be toned down by removing all the seeds, or intensified by adding more if you like your salsa extra spicy. It’s very customizable to your taste.
Can I prepare the cinnamon chips ahead of time?
You can bake the cinnamon chips a day ahead; just make sure to store them in an airtight container to keep their crispness intact. They make the perfect ready-to-serve snack for a party or gathering.
What other fruits could I grill for a similar salsa?
Mango, peaches, or nectarines all work well when grilled and diced into salsas. They bring their own unique sweetness and pair beautifully with similar spices and savory ingredients.
Final Thoughts
There’s something truly magical about the way the flavors come together in this Grilled Pineapple Salsa with Cinnamon Chips Recipe. It’s fresh, fun, and inviting—a perfect dish to brighten up any table. Whether you’re cooking for family, friends, or treating yourself, this recipe promises smiles and satisfied taste buds. Go ahead and give it a try; once you do, it might just become one of your favorite go-to appetizers!
Print
Grilled Pineapple Salsa with Cinnamon Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer, Snack
- Method: Grilling
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
A vibrant and tropical Mexican-inspired appetizer featuring sweet and tangy grilled pineapple salsa paired with warm, crispy cinnamon tortilla chips. This refreshing salsa combines charred pineapple with fresh vegetables and herbs, complemented by sweet and spiced chips that add the perfect crunch.
Ingredients
Salsa Ingredients
- 1 medium fresh pineapple (peeled, cored, and cut into rings)
- 1 red bell pepper (diced)
- 1/2 red onion (finely diced)
- 1 jalapeño (seeded and minced)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1/4 teaspoon salt
Cinnamon Chips Ingredients
- 6 small flour tortillas
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Grill the Pineapple: Preheat a grill or grill pan to medium-high heat. Place the pineapple rings onto the grill and cook each side for 2–3 minutes until you see light charring. Remove from heat and allow the pineapple to cool slightly.
- Prepare the Salsa: Dice the grilled pineapple into small chunks. In a mixing bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, chopped cilantro, freshly squeezed lime juice, and salt. Stir gently until all ingredients are well blended. Chill the salsa until ready to serve to allow flavors to meld.
- Make the Cinnamon Chips: Preheat the oven to 375°F (190°C). Brush both sides of each tortilla evenly with melted butter. In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over both sides of the tortillas.
- Cut and Bake: Cut each tortilla into 6 wedges. Spread the wedges in a single layer on a baking sheet. Bake for 8–10 minutes, flipping halfway through, until the chips are crisp and golden brown. Remove from oven and let cool completely before serving.
Notes
- You can prepare the salsa a few hours in advance to allow the flavors to meld and intensify.
- For an extra touch of sweetness, drizzle some honey over the cinnamon chips right after baking.
