Description
This pineapple salsa is bursting with pineapple flavor, sweet and slightly spicy. Cinnamon sugar chips are the perfect companion.
Ingredients
Units
Scale
- 2 cups fresh pineapple, cut into chunks
- 1/2 cup cilantro, chopped
- 1 jalapeno, minced
- 1/4 cup unsweetened, shredded coconut
- Zest of 1 lime
- Juice of 1 lime
- 1/8 teaspoon fine sea salt
- FOR THE CINNAMON SUGAR CHIPS (optional but recommended):
- 4 to 5 whole wheat or soft corn tortillas (if you want this recipe to be gluten-free use corn tortillas)
- 2 teaspoons sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 1 tablespoon melted butter or coconut oil
Instructions
- Place the fresh pineapple chunks in the bowl of a food processor. Pulse 2 to 3 times. Add the remaining salsa ingredients and pulse until everything is well incorporated and the salsa is to your desired texture. I like mine to be a little chunky. Chill.
- FOR THE CINNAMON SUGAR CHIPS (optional but recommended):
- Preheat your oven to 375 degrees. (If you are making these, then be sure to preheat your oven while you are making your salsa).
- Mix the sugar, cinnamon and salt in a small bowl. Use a pastry brush to lightly brush the butter or coconut oil onto each tortilla shell. Sprinkle the tortilla shell with an even coating of the cinnamon and sugar mixture. Use a pizza cutter to cut into triangles. Repeat for as many tortilla chips as you need.
- Place the tortilla chips on a rimmed baking sheet, butter/oil side up. Make sure to spread them out so they aren’t overlapping. Bake in the oven for 3 to 5 minutes, or until they are crispy. Allow to cool before eating.
- Serve the chilled pineapple salsa right away with tortilla chips or the cinnamon sugar chips.
- Store the leftover salsa in the fridge for up to 3 days. Store the chips in a re-sealable plastic bag at room temperature for up to 3 days.
