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


Jonathan Kantor

Recipe Summary

20 mins
12 mins
32 mins
Serves: 4 (serving size: 6 chips, 1 cup salsa)


Ingredient Checklist


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

  • 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.