Choose a pineapple that's plump, with a firm body and fresh, green leaves. If you aren't going to use it right away, store it whole in the fridge.

Lynn Miller
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Mist 2 baking sheets with cooking spray.

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  • Combine sugar, cinnamon, allspice and nutmeg in a small bowl. Lightly mist both sides of a tortilla with cooking spray and sprinkle with sugar mixture. Repeat with remaining tortillas, stacking them. With a sharp knife, cut tortilla stack in half, then cut each half into thirds, making 24 wedges total. Place wedges in a single layer on baking sheets. Bake until chips are crisp and golden brown, 10 to 12 minutes, rotating pans halfway through. Let cool on a wire rack.

  • Toss coconut, fruit and juice in a bowl. Spoon salsa into dessert cups and serve with cooled chips.

Nutrition Facts

258 calories; fat 9g; saturated fat 6g; mono fatg; poly fatg; protein 4g; carbohydrates 44g; fiber 7g; cholesterolmg; iron 1mg; sodium 9mg; calcium 90mg.