Pineapple Salsa with Cinnamon Pita Chips Recipe

Bright, tropical pineapple salsa made with fresh ingredients and served with the best homemade cinnamon pita chips — an ideal summer appetizer!

This pineapple salsa is vibrant, juicy, and easy to make. Sweet pineapple combined with crisp red bell pepper, a touch of red onion, chopped jalapeño for heat, fresh cilantro and bright lime juice creates a refreshing topping or dip. The flavors balance sweet, spicy and tangy — and the colors make it beautiful to serve. I’ve been making variations of this salsa for years; it’s consistently a favorite at summer gatherings because it looks great and disappears quickly.

There are many ways to enjoy this salsa. Serve it with salted tortilla chips for a classic salty-and-sweet contrast, or try the homemade cinnamon pita chips described below for a slightly sweet, warm pairing. For the pita chips, whole wheat pita brushed with melted coconut oil, cinnamon and a little sugar gives a subtle coconut note that complements the pineapple wonderfully. The chips crisp up in about 10 minutes.

Beyond chips, this salsa is a versatile condiment: it’s excellent on grilled fish, chicken, shrimp or pork, and it also makes a bright taco topping. Prepare it quickly as a fresh side for summer meals or make it ahead and chill so the flavors meld.

Pineapple salsa served in a hollowed pineapple

Ingredients You’ll Need for the Salsa

Pineapple: Fresh pineapple is the star. Use a medium pineapple, cored and diced (about 3 cups). If you want a festive presentation, you can hollow the pineapple and serve the salsa inside the shell.
Red bell pepper: Adds color and crunch. You can substitute other bell pepper colors if desired or add diced tomato for variation.
Red onion: Diced red onion adds a mild bite and a pretty color contrast. Green onions or white onion can be used instead.
Jalapeño: For a little heat. Seed and dice it for a milder salsa; leave seeds and ribs in for more spice. Omit for a kid-friendly version.
Cilantro: Fresh cilantro brightens the salsa. If you dislike cilantro, swap chopped parsley or omit the herb entirely.
Lime: Zest and freshly squeezed juice bring acidity and brightness, lifting the sweet pineapple.
Salt and pepper: Season to taste to balance the flavors.

One of the best things about homemade fruit salsa is how adaptable it is. Try adding other fruits like melon or strawberries, or add cucumber or tomato for a different texture. Extra herbs, a clove of minced garlic or a pinch of ground cumin can also change the profile to match your menu.

How to Make Cinnamon Pita Chips

These cinnamon pita chips are quick and simple. Use whole wheat or regular pita pockets, cut each into triangles, brush both sides with a melted coconut oil, cinnamon and sugar mixture, then bake until golden and crisp. The warm, slightly sweet chips pair beautifully with the tropical tang of the pineapple salsa.

Recipe: Pineapple Salsa with Cinnamon Pita Chips

Pineapple Salsa with Cinnamon Pita Chips

Fresh pineapple salsa served with homemade cinnamon pita chips — a bright, easy summer appetizer.

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 6

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 (optional)
1/4 cup fresh cilantro, chopped (optional)
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, plus extra for sprinkling

Instructions

To make the salsa:

In a large bowl, combine the diced pineapple, chopped bell pepper, diced red onion, diced jalapeño and chopped cilantro. Stir gently to mix.
Add the lime zest and juice, then season with salt and pepper to taste. Stir again to combine.
Cover and refrigerate for 30 minutes to an hour to allow the flavors to meld, or serve immediately if you prefer a fresher crunch.

To make the cinnamon pita chips:

Preheat the oven to 375°F (190°C).
Cut each pita into 8 triangles and arrange them in a single layer on a baking sheet lined with parchment paper or sprayed with nonstick spray.
In a small bowl, whisk together the melted coconut oil, cinnamon and sugar. Brush both sides of each pita triangle with the mixture.
Bake for about 10 minutes, until the chips are golden and crisp. Sprinkle with additional sugar while still warm, if desired.
Serve the pita chips alongside the pineapple salsa and enjoy.

Notes

Pita chips can be stored up to one week in an airtight container or zip-top bag. The salsa will keep in the refrigerator for 2–3 days, though it’s best when fresh.

Nutrition (approximate)

Nutrition information is an estimate and should be used as a guideline only.

This pineapple salsa is light, fresh and juicy — perfect for hot days and casual entertaining. It comes together fast with simple, wholesome ingredients and pairs well with both sweet and savory chips, grilled proteins, or tacos. For a fun presentation, serve the salsa inside a hollowed pineapple. Enjoy!