Zesty Pineapple Salsa with Cinnamon Pita Chips Recipe

Bright, tropical pineapple salsa made with fresh ingredients and paired with the best homemade cinnamon pita chips — a perfect summer appetizer.

This fresh pineapple salsa is vibrant, juicy, and full of balanced flavors — sweet pineapple, crisp bell pepper, bright lime, a touch of heat from jalapeño and the herbaceous lift of cilantro. It’s one of those simple recipes I’ve made for years: visually beautiful when served and always eaten quickly because it tastes so good.

There are many delicious ways to serve this salsa. For a classic salty-and-sweet pairing, serve it with tortilla chips (sea salt and lime chips work especially well). For something a little different and slightly sweet, try the homemade cinnamon pita chips below. I used whole wheat pita brushed with a mixture of melted coconut oil, cinnamon and a small amount of sugar; the subtle coconut note complements the pineapple nicely. These pita chips take about 10 minutes in the oven and are crisp and irresistible.

This pineapple salsa is also an excellent topping for grilled fish, chicken, shrimp or pork, and it makes a lively taco filling when paired with flaky white fish or roasted chicken. It’s quick to prepare, can be made ahead, and brightens any summer gathering.

Ingredients You’ll Need for the Salsa

• Pineapple: Fresh is best — it’s the star of the recipe. Use a medium pineapple, cored and diced (about 3 cups). For a fun presentation, hollow out the pineapple and serve the salsa in the shell.
• Red bell pepper: Adds color and crunch; you can use any color pepper or a mix. Cherry tomatoes could also be added for extra juiciness.
• Red onion: Provides sharpness and color. Green onions or white onion would work as alternatives.
• Jalapeño: Gives a pleasant heat — seed it if you prefer milder salsa. Leave some seeds or include the ribs for more intensity.
• Cilantro: Fresh cilantro brings brightness. If you’re not a cilantro fan, substitute parsley or omit the herb.
• Lime: Zest and freshly squeezed juice add acidity and lift, tying the flavors together.
• Salt and pepper: To taste, to balance and enhance the flavors.

How to Make Cinnamon Pita Chips

These pita chips are simple and fast. Use whole wheat pita pockets (or regular pita) and cut each pocket into triangles. Arrange on a baking sheet lined with parchment or lightly greased with nonstick spray. In a small bowl, combine melted coconut oil, cinnamon and a little sugar, then brush both sides of each triangle with the mixture. Bake at 375°F (190°C) for about 10 minutes until golden and crisp. Sprinkle a little extra sugar on the warm chips if desired.

Pineapple Salsa with Cinnamon Pita Chips – Recipe

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

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
• 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 more for sprinkling

Instructions

To make the salsa:

• In a large bowl, combine the diced pineapple, chopped bell pepper, diced red onion, jalapeño and cilantro. Stir until evenly mixed.
• Add the lime zest and juice, then season with salt and pepper to taste. Cover and refrigerate for 30 minutes to an hour to let the flavors meld, or serve immediately if needed.

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 parchment-lined baking sheet or a pan lightly sprayed with nonstick spray.
• 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 triangles are golden and crisp. Sprinkle additional sugar on the warm chips if desired. Serve with the salsa.

Notes

Pita chips can be stored up to a week in an airtight container or zip-top bag. The salsa keeps well for 2–3 days refrigerated; it will continue to brown slightly but remains delicious. For extra depth, add a pinch of chili powder or a splash of orange juice.

Nutrition

Serving: 3/4 cup salsa + 5 chips | Calories: 169 kcal | Carbohydrates: 32.3 g | Protein: 4.8 g | Fat: 3.5 g | Saturated Fat: 2.2 g | Sodium: 325.8 mg | Fiber: 4.6 g | Sugar: 6.4 g

This bright pineapple salsa is refreshing, juicy, and a great way to celebrate summer produce. Whether you serve it with tortilla chips, cinnamon pita chips, or as a topping for grilled proteins, it’s a crowd-pleasing dish that’s quick to assemble and full of flavor. Enjoy!