Description
A delightful and refreshing appetizer featuring smoky grilled pineapple salsa paired with sweet and crispy cinnamon tortilla chips. This sweet and spicy summer dish blends fresh pineapple, bell pepper, onions, and jalapeño with a hint of lime and cilantro, perfectly complemented by homemade cinnamon-sugar chips baked to golden perfection.
Ingredients
Salsa Ingredients
- 1 fresh pineapple, peeled, cored, and sliced into rings
- 1 tablespoon olive oil
- 1/2 cup diced red bell pepper
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
Cinnamon Chips Ingredients
- 6 flour tortillas
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Grill and Pineapple: Preheat a grill or grill pan to medium-high heat. Lightly brush the pineapple slices with olive oil to prevent sticking and promote caramelization.
- Grill Pineapple: Place pineapple slices on the grill and cook for 2 to 3 minutes per side until distinct grill marks appear and the pineapple is lightly caramelized, enhancing its sweetness and flavor.
- Chop Grilled Pineapple and Mix Salsa: Remove the pineapple from the grill and let it cool slightly. Finely chop the grilled pineapple and transfer it to a mixing bowl. Add diced red bell pepper, finely diced red onion, minced jalapeño, fresh lime juice, chopped cilantro, and salt. Stir gently to combine all the fresh ingredients.
- Refrigerate Salsa: Cover the bowl and refrigerate the salsa to let the flavors meld while preparing the chips.
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the cinnamon chips.
- Prepare Tortillas for Baking: Brush both sides of each flour tortilla with melted butter to ensure they crisp up and brown evenly while baking.
- Apply Cinnamon Sugar: In a small bowl, mix granulated sugar and ground cinnamon. Sprinkle this mixture evenly over both sides of the buttered tortillas for a sweet and spicy coating.
- Cut and Arrange Tortillas: Cut each tortilla into wedges, like pizza slices, and arrange them in a single layer on a baking sheet, ensuring they don’t overlap so they bake evenly.
- Bake the Chips: Bake the tortilla wedges for 8 to 10 minutes, flipping them halfway through the baking time to achieve a crisp and lightly golden finish on both sides.
- Cool and Serve: Allow the cinnamon chips to cool completely so they become crispy. Serve alongside the chilled grilled pineapple salsa for a perfect balance of flavors and textures.
Notes
- Adjust the heat level by retaining some of the jalapeño seeds if you prefer spicier salsa.
- This grilled pineapple salsa also makes an excellent topping for grilled chicken or fish for a flavorful twist.
- The cinnamon chips can be baked a day in advance and stored in an airtight container to maintain freshness.
