Ingredients

The following ingredients have 10 Servings
  • 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

Instruction

  • 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!