If you are looking for a vibrant, fresh, and absolutely irresistible snack, this Grilled Pineapple Salsa with Cinnamon Chips Recipe is going to be your new favorite. It beautifully balances sweet, smoky, and spicy flavors with a crunchy twist from the cinnamon-sugar dusted chips. Perfect for sunny afternoons, casual gatherings, or as a zesty topping for your grilled dishes, this recipe combines simple ingredients that come alive on the grill and oven, creating a magical burst of tropical delight and warmth that’s hard to resist.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from the juicy sweetness of pineapple to the warm spices in the chips, making each bite a celebration of flavor and texture. Let’s dive into the essentials that make this dish so delightful.
- 2 cups fresh pineapple rings: The star of the salsa, bringing juicy sweetness and a beautiful char when grilled.
- 1 medium red bell pepper, halved and seeded: Adds a mild crunch and vibrant red color that brightens up the salsa.
- ½ small red onion, peeled: Offers a sharp, tangy contrast that balances the sweetness perfectly.
- 1 jalapeño, halved and seeded: Brings a subtle heat that can be adjusted to taste, adding depth without overpowering.
- 2 tablespoons fresh cilantro, chopped: Fresh herbaceous notes that lift the salsa with an aromatic zing.
- Juice of 1 lime: A citrusy kick that ties all the flavors together and brightens every bite.
- ¼ teaspoon salt: Enhances the natural sweetness and balances the overall flavor.
- 6 flour tortillas: The base for the cinnamon chips, providing a perfect crunchy vehicle for the salsa.
- 2 tablespoons melted butter or coconut oil: Adds richness and helps the cinnamon sugar stick to the chips.
- 2 tablespoons granulated sugar: Sweetens the chips and complements the tropical fruit salsa beautifully.
- 1 teaspoon ground cinnamon: Injects warm, cozy spice into the chips, making them utterly addictive.
How to Make Grilled Pineapple Salsa with Cinnamon Chips Recipe
Step 1: Fire up the Grill
Start by preheating your grill or grill pan to medium-high heat and lightly oiling the grates to prevent sticking. This sets the stage for those gorgeous char marks and smoky flavors that elevate the pineapple, bell pepper, onion, and jalapeño. Grill each for 3 to 5 minutes per side until they’re lightly charred and softened, which intensifies their natural sweetness and adds a beautiful depth.
Step 2: Dice and Mix the Salsa
Once grilled, let the ingredients cool just enough to handle safely. Then, dice the pineapple, red bell pepper, red onion, and jalapeño into bite-sized pieces. Toss them into a bowl and add the fresh lime juice, salt, and chopped cilantro. Give everything a good stir to marry the flavors. Refrigerate to let the flavors meld, which really takes this salsa from delicious to extraordinary.
Step 3: Prepare the Cinnamon Chips
While the salsa chills, preheat your oven to 375°F (190°C). Lightly brush both sides of the flour tortillas with melted butter or coconut oil — this is the secret to crispy, flavorful chips. In a small bowl, mix sugar and ground cinnamon, then sprinkle this evenly over the tortillas. Cut each tortilla into 6 to 8 wedges and lay them flat on a baking sheet. Bake for 8 to 10 minutes, flipping halfway through to ensure even crispness. Let the chips cool completely for that perfect crunch.
How to Serve Grilled Pineapple Salsa with Cinnamon Chips Recipe
Garnishes
Boost the presentation and flavor by finishing your salsa with a sprinkle of extra fresh cilantro, a few thin slices of jalapeño for heat, or even a light drizzle of honey if you want a touch more sweetness. These little accents take your dish over the top and make it feel extra special.
Side Dishes
This salsa makes a stunning partner for grilled chicken or fish, tacos, or even as a lively addition to a grain bowl. The cinnamon chips pair beautifully as a crunchy appetizer or snack right on their own, so feel free to serve alongside a tangy yogurt dip or guacamole for a full flavor experience.
Creative Ways to Present
Serve the salsa in a hollowed-out pineapple bowl for a tropical vibe that will wow your guests. Alternatively, use small mason jars for individual servings at a party, or spread the salsa over toasted baguette slices for an elegant twist on classic bruschetta. The cinnamon chips add a delightful surprise as both dipper and sweet counterpart.
Make Ahead and Storage
Storing Leftovers
Store leftover grilled pineapple salsa in an airtight container in the refrigerator. The flavors actually deepen as it sits, so you might find it tastes even better the next day. Keep the cinnamon chips separate to maintain their crispy texture and avoid sogginess.
Freezing
The salsa can be frozen for longer storage, but keep in mind the texture might change slightly after thawing. It’s best frozen in a sealed container, and always thaw in the refrigerator. Avoid freezing the chips, as they will lose their crispiness.
Reheating
Warm the cinnamon chips briefly in a low oven to bring back their crunch if they’ve softened. The salsa itself is best enjoyed cold or at room temperature to fully appreciate the fresh, vibrant flavors you worked so hard to develop.
FAQs
Can I make the salsa less spicy?
Absolutely! To reduce the heat, simply remove all the seeds and membranes from the jalapeño, or substitute with a milder pepper like a poblano. You can also adjust by adding more pineapple or bell pepper to balance the spice.
What can I use as a substitute for flour tortillas?
If you prefer gluten-free or want a different texture, corn tortillas work well too. You can also experiment with pita bread or even baked plantain chips for a unique twist on the cinnamon chips.
How long does the salsa keep fresh?
Your grilled pineapple salsa will stay fresh in the fridge for up to 3 days. Be sure to keep it sealed tightly to preserve the vibrant flavors and prevent any aroma absorption from other foods.
Can I make this recipe vegan?
Yes, simply use coconut oil instead of butter for brushing the tortillas to keep the cinnamon chips fully vegan. The rest of the salsa ingredients are naturally plant-based and delicious as is.
What other fruits could I add to the salsa?
Mango, papaya, or even peaches would be fantastic additions or alternatives to pineapple, offering a similar tropical sweetness and juicy texture to keep the salsa lively and colorful.
Final Thoughts
This Grilled Pineapple Salsa with Cinnamon Chips Recipe is truly a celebration of bold flavors, textures, and fresh ingredients. It’s fun to make, easy to share, and guaranteed to bring smiles at any gathering. Once you try it, you’ll wonder why you didn’t discover this tropical delight sooner. So grab your grill and oven, and treat yourself and your friends to this unforgettable, warm, and delicious dish!
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, Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Enjoy a vibrant and flavorful Grilled Pineapple Salsa paired with crispy Cinnamon Chips, blending smoky grilled fruits and vegetables with sweet, spiced tortilla chips. This Mexican-inspired appetizer is perfect for summer gatherings, offering a tropical twist with a hint of cinnamon crunch.
Ingredients
For the Grilled Pineapple Salsa
- 2 cups fresh pineapple rings
- 1 medium red bell pepper, halved and seeded
- ½ small red onion, peeled
- 1 jalapeño, halved and seeded
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- ¼ teaspoon salt
For the Cinnamon Chips
- 6 flour tortillas
- 2 tablespoons melted butter or coconut oil
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Grill: Preheat a grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the Vegetables and Fruit: Place the pineapple rings, red bell pepper halves, onion, and jalapeño on the grill. Cook for 3-5 minutes per side until charred and slightly softened. Remove from grill and let cool slightly.
- Dice and Mix Salsa Ingredients: Dice the grilled pineapple, bell pepper, onion, and jalapeño. Transfer to a bowl, then add lime juice, salt, and chopped cilantro. Stir thoroughly to combine and refrigerate until ready to serve.
- Preheat Oven for Chips: Preheat the oven to 375°F (190°C) to prepare the cinnamon chips.
- Prepare Tortillas: Brush both sides of each flour tortilla with melted butter or coconut oil.
- Add Cinnamon Sugar Topping: In a small bowl, mix sugar and cinnamon. Sprinkle evenly over the tortillas.
- Cut and Bake Chips: Cut each tortilla into 6-8 wedges. Arrange in a single layer on a baking sheet, bake for 8-10 minutes, flipping halfway through until golden and crispy.
- Cool and Serve: Allow the chips to cool before serving alongside the chilled grilled pineapple salsa.
Notes
- The salsa can be made ahead of time; chilling deepens the flavors.
- For extra heat, leave the jalapeño seeds in or add a dash of cayenne pepper.
- This dish works well as a snack, party appetizer, or fruity topping for grilled meats or tacos.
