I’m so excited to share this fun (and nutritious) twist on chips and salsa with you!
This delightful combination brings together the sweetness of pineapple, the tanginess of kiwi, and the warmth of cinnamon in a salsa that is perfect for snacking or as a light appetizer. This recipe is fantastic to make during the summer season, as citrus fruits (like pineapple and kiwi), are packed with vitamin C, a powerful antioxidant that can help neutralize harmful free radicals and reduce photodamage.
So, grab a chip, scoop up a generous portion of this Pineapple-Kiwi Salsa, and savor the flavors… transporting you to a tropical paradise, right in the comfort of your own home.
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Pineapple-Kiwi Salsa with Baked Cinnamon Tortilla Chips
Ingredients
For the Salsa:
- 2 cups of pineapple, diced
- 2 kiwis, peeled and diced
- 1/2 cup of red onion, diced
- 1/2 cup of parsley, chopped
- 1 jalapeño, seeds removed and diced
- Juice of 1 lime
For the Cinnamon Tortilla Chips:
- Whole grain tortillas or gluten-free tortillas
- Cinnamon, to sprinkle
- Coconut sugar, to sprinkle
Instructions
For the Salsa:
- In a large bowl, combine the diced pineapple, diced kiwis, diced red onion, chopped parsley, and diced jalapeño.
- Drizzle with the juice of 1 lime, then stir well to combine all the Set the salsa aside to allow the flavors to meld together.
For the Cinnamon Tortilla Chips:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
- Cut the whole grain tortillas into triangle shapes, then arrange them in a single layer on the prepared baking sheet.
- Sprinkle the tortilla triangles with a light dusting of cinnamon and a sprinkle of coconut sugar.
- Bake in the preheated oven until the tortilla triangles are crispy, about 10-15 minutes. Be sure to watch them closely to avoid burning!
Notes
To Serve:
- Allow the baked cinnamon tortilla chips to cool slightly, then serve alongside the prepared pineapple-kiwi salsa.
- Guests can use the chips to scoop up the salsa.
