Looking for a vibrant, fruit-forward appetizer that’s as unexpected as it is crowd-pleasing? Let me introduce you to Grilled Pineapple Salsa with Cinnamon Chips! This irresistible duo combines smoky-sweet pineapple salsa, bursting with fresh veggies and a pop of jalapeño, alongside homemade crunchy cinnamon-sugar chips you’ll swipe through the bowl until the last drop is gone. Whether you’re hosting a backyard BBQ, taco night, or just craving a new twist on salsa, this is the snack that will have everyone reaching for seconds (and thirds).

Grilled Pineapple Salsa with Cinnamon Chips Recipe - Recipe Image

Ingredients You’ll Need

Grab these simple yet wonderfully fresh ingredients, each chosen to make Grilled Pineapple Salsa with Cinnamon Chips sing with color and flavor. Every item has its own special role—from the juicy pineapple all the way to the fragrant cilantro and toasty-sweet cinnamon topping.

Pineapple: Pick a ripe, golden pineapple—it’s the star and delivers that signature caramelized sweetness after grilling.
Red bell pepper: Adds crisp, juicy crunch and a bold pop of color that makes your salsa beautiful and refreshing.
Red onion: For a subtle bite and vibrant purple hue that balances the sweetness of the fruit.
Jalapeño: Brings just the right spark of gentle heat; remove seeds to keep it mellow or leave a few for extra zip.
Fresh cilantro: Gives the salsa its classic herbal zing—feel free to use more if you’re a cilantro lover!
Fresh lime juice: Zests everything up and ties the sweet, savory, and spicy flavors together seamlessly.
Salt: Just a pinch lifts up all the flavors in the bowl and makes them pop.
Flour tortillas: These get transformed into crisp, warm cinnamon chips—the best salsa scooping tool ever.
Butter: A touch of melted butter helps the cinnamon-sugar blend cling to every chip and adds rich, bakery-style flavor.
Sugar: Adds that essential sweetness on the chips, creating a perfect contrast with the salsa’s tangy notes.
Ground cinnamon: Fragrant and warming, cinnamon makes these chips unforgettable and totally addictive.

How to Make Grilled Pineapple Salsa with Cinnamon Chips

Step 1: Prep the Pineapple

Slice a peeled and cored pineapple into thick, even rings. This helps every piece get those gorgeous grill marks and guarantees juicy, caramelized edges. Aim for ½-inch thick rings so they char nicely without falling apart.

Step 2: Grill the Pineapple

Preheat your grill or grill pan to medium-high. Place the pineapple rings directly onto the grates and let them cook for 2 to 3 minutes on each side. You want to see beautiful grill marks and a bit of caramelization—it intensifies the sweetness and adds irresistible smokiness. Set the grilled pineapple aside and let it cool before dicing into bite-sized pieces.

Step 3: Mix the Salsa

In a roomy mixing bowl, combine the diced grilled pineapple with the red bell pepper, red onion, jalapeño, chopped cilantro, fresh lime juice, and a pinch of salt. Stir everything together gently and taste—you can always adjust the seasoning or add more lime if you like it extra zesty. Chill the salsa in the fridge while you make the chips; this helps the flavors meld beautifully.

Step 4: Make the Cinnamon Chips

Preheat your oven to 375°F. Brush both sides of each flour tortilla with melted butter, ensuring every inch will crisp up and turn golden. Cut the tortillas into wedges (triangles work great) and lay them in a single layer on a baking sheet. In a small bowl, mix the sugar and cinnamon together, then sprinkle generously over the tortilla wedges. Bake for 8 to 10 minutes until the chips are deeply golden and your kitchen smells like a bakery. Let them cool and crisp up fully before serving.

Step 5: Serve and Enjoy!

Spoon your chilled Grilled Pineapple Salsa with Cinnamon Chips into a big serving bowl and surround it with the crunchy cinnamon chips. The chips are perfect for scooping up that bright, summery salsa, delivering a delightful mix of sweet, spicy, and fruity flavors with every bite.

How to Serve Grilled Pineapple Salsa with Cinnamon Chips

Garnishes

For an extra pop, sprinkle the salsa with more fresh cilantro, a few additional jalapeño slices, or even a light zigzag of extra lime zest just before serving. This not only makes your Grilled Pineapple Salsa with Cinnamon Chips look gorgeous but also intensifies the fresh flavors everyone loves.

Side Dishes

This salsa and chip combo is perfect on its own as a party appetizer. But try serving it alongside grilled chicken, fish tacos, or your favorite rice bowl. The sweet and spicy notes brighten up anything savory, making it incredibly versatile for summer feasts.

Creative Ways to Present

Turn this dish into a showstopper by serving the salsa inside a hollowed-out pineapple bowl or portioning individual servings in mini cups for a fun, party-friendly twist. Arrange the cinnamon chips in the shape of a sunburst around the salsa for an eye-catching, edible centerpiece.

Make Ahead and Storage

Storing Leftovers

Store any extra Grilled Pineapple Salsa with Cinnamon Chips separately in airtight containers. The salsa will keep fresh and vibrant in the fridge for up to 2 days, while the chips can be stored at room temperature in a zip-top bag or airtight box to stay crisp for up to 3 days.

Freezing

Freezing the salsa isn’t recommended, as the fresh veggies and pineapple may lose their texture once thawed. For the cinnamon chips, however, you can freeze them after baking—just let them cool completely, then place in a sealed bag and freeze for up to a month. Thaw at room temperature.

Reheating

If your cinnamon chips lose their crunch, lay them out on a baking sheet and re-crisp in a 350°F oven for 2-3 minutes. The salsa should always be served chilled straight from the fridge for the best juicy-fresh bite.

FAQs

Can I use canned pineapple instead of fresh?

Fresh pineapple is unbeatable for grilling and caramelization, but if you’re short on time, use canned rings (drained well and patted dry). Grill as you would fresh—just note they cook a little faster and are slightly softer.

How spicy is this salsa?

The salsa has a gentle kick thanks to the jalapeño, but it’s easy to adjust. Omit the seeds for mild heat, or add a few back in (or even a splash of hot sauce) if you love things fiery.

What can I use if I don’t have a grill or grill pan?

No worries! You can achieve caramelized pineapple right in a nonstick skillet or under an oven broiler. Just keep an eye on it and flip once it’s golden and slightly charred.

Are these cinnamon chips gluten-free?

The standard recipe uses flour tortillas, but you can absolutely swap in your favorite gluten-free flour tortillas—just watch the baking time, since some gluten-free options brown faster.

Can Grilled Pineapple Salsa with Cinnamon Chips be made ahead?

Yes! Prepare the salsa a few hours in advance, cover, and chill in the fridge. You can also bake the cinnamon chips a day ahead and keep them sealed until serving—convenient for parties.

Final Thoughts

If you’re ready to dazzle your friends and family with a dish that’s playful, beautiful, and bursting with flavor, Grilled Pineapple Salsa with Cinnamon Chips is your ticket. Give it a try this weekend—you might just find yourself making it all summer long!

Grilled Pineapple Salsa with Cinnamon Chips Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Enjoy the tropical flavors of this Grilled Pineapple Salsa with Cinnamon Chips. The smoky sweetness of grilled pineapple combined with the spicy kick of jalapeño creates a perfect balance of flavors. Serve this refreshing salsa with crispy cinnamon-sugar tortilla chips for a delightful appetizer or snack.

Ingredients

Scale

Grilled Pineapple Salsa:

1 medium pineapple (peeled, cored, and sliced into rings)
1 red bell pepper (diced)
½ red onion (finely chopped)
1 jalapeño (seeded and minced)
¼ cup fresh cilantro (chopped)
juice of 1 lime
pinch of salt

Cinnamon Chips:

6 small flour tortillas
2 tablespoons butter (melted)
2 tablespoons sugar
1 teaspoon ground cinnamon

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Instructions

Grilled Pineapple Salsa: Preheat a grill or grill pan. Grill pineapple slices until caramelized. Dice and mix with red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Chill.
Cinnamon Chips: Preheat oven. Brush tortillas with butter, sprinkle with sugar-cinnamon mix. Bake until crispy. Serve with salsa.