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
Scale
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.
