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Grilled Pineapple Salsa with Cinnamon Chips
Fresh pineapple gets grilled to sweet 'n' smoky perfection and then tossed with fresh kiwi, strawberries, and orange for one killer summer fruit salsa!---Don't forget the cinnamon tortilla chips!
Servings 10 servings
- 1 fresh pineapple
- 2 tablespoons coconut sugar or brown sugar
- 1 cup fresh strawberries finely diced
- 2 fresh kiwis peeled and finely diced
- 1 navel orange peeled and finely diced
- 2 tablespoons lime juice
- CINNAMON SUGAR TORTILLA CHIPS:
- 3 flour tortillas each cut into 8 wedges
- 3 tablespoons butter melted
- 3 tablespoons coconut sugar or brown sugar
- 2 teaspoons ground cinnamon
Make the salsa: Slice the skin off the pineapple and remove center of pineapple. Cut pineapple in half and save one half for another use. Cut remaining pineapple into 3 planks and sprinkle each side with sugar. Grill pineapple over medium-high heat, turning once until pineapple is slightly charred on the outside, about 8 minutes. Cool pineapple then finely dice.
Combine pineapple with strawberries, kiwi, orange, and lime juice. Refrigerate while you make the cinnamon chips.
Make the chips: Preheat oven to 400F and line a large baking sheet with parchment paper. Arrange tortilla wedges in a single layer on prepared baking sheet. Brush wedges with butter, combine sugar and cinnamon and sprinkle evenly over tortillas. Bake tortillas at 400F 9-10 minutes or until golden brown and crispy. Remove from oven and set aside to cool.
Serve fruit salsa with cinnamon chips. Enjoy!
Serving: 5g | Calories: 86kcal | Carbohydrates: 13.3g | Protein: 1.1g | Fat: 3.9g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.7g | Cholesterol: 9mg | Sodium: 29mg | Fiber: 2.1g | Sugar: 7.2g