Grilled Pineapple Salsa with Cinnamon Chips

By srumbel

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!
from wholeandheavenlyoven.com

Ingredients

• SALSA:
• 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

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

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!

Serves: 10 servings

Nutrition Information

Serving size: 5 chips and 1/2 cup salsa Calories: 86 Fat: 3.9g Saturated fat: 2.2g Unsaturated fat: 1.7g Trans fat: 0g Carbohydrates: 13.3g Sugar: 7.2g Sodium: 29mg Fiber: 2.1g Protein: 1.1g Cholesterol: 9mg