Bright and tropical pineapple salsa made with fresh ingredients and served with the BEST homemade cinnamon pita chips for the perfect summer appetizer!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Appetizer, Snack
Cuisine: Hawaiian, Mexican
Keyword: Pineapple Salsa with Cinnamon Pita Chips
Servings: 6
Ingredients
For the salsa:
1medium pineapplecored and diced (about 3 cups)
1red bell pepperchopped
1/3cupred oniondiced
1jalapeñoseeded and diced
1/4cupfresh cilantrochopped
Zest and juice of 1 lime
Salt and pepper to taste
For the cinnamon pita chips:
4whole wheat pita bread pocketscut into triangles
2Tbspcoconut oilmelted
1tspcinnamon
1tspsugar + more for sprinkling
Instructions
To make the salsa:
In a large bowl, combine pineapple, bell pepper, onion, jalapeño, and cilantro and stir well until mixed. Add fresh lime juice, zest and season with salt and pepper, to taste.
Cover and place in the fridge for 30 minutes to an hour to let all the flavors marinate or you can serve this right away.
To make the cinnamon pita chips:
Preheat oven to 375 degrees F.
Cut each pita into 8 triangles and arrange on a prepared baking sheet lined with parchment paper or nonstick spray.
In a small bowl, whisk together melted coconut oil, cinnamon and sugar. Brush the front and back of each pita triangle with the cinnamon mixture and bake for 10 minutes in the oven until golden and crispy. Serve with salsa and enjoy!
Notes
*Pita chips can be stored up to a week in an airtight container or ziplock bag.