Pineapple Salsa with Cinnamon Pita Chips

5 from 4 votes

Pineapple Salsa with Cinnamon Pita Chips

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

Cook Time10

Total Time15

Course: Appetizer, Snack

Cuisine: Hawaiian, Mexican

Keyword: Pineapple Salsa with Cinnamon Pita Chips

Servings:

Ingredients

For the salsa:

1 medium pineapple cored and diced (about 3 cups)
1 red bell pepper chopped
1/3 cup red onion diced
1 jalapeño seeded and diced
1/4 cup fresh cilantro chopped
Zest and juice of 1 lime
Salt and pepper to taste

For the cinnamon pita chips:

4 whole wheat pita bread pockets cut into triangles
2 Tbsp coconut oil melted
1 tsp cinnamon
1 tsp sugar + 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.

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