Pineapple Salsa with Cinnamon Pita Chips
Ingredients
The salsa
-
1
medium
pineapple, cored and diced
-
1
cup
red bell pepper, chopped
-
⅓
cup
red onion, diced
-
1
whole
jalapeño, seeded and diced
-
¼
cup
fresh cilantro, chopped
-
1
whole
lime (zest and juice)
-
to taste
salt and pepper
The cinnamon pita chips
-
4
whole
whole wheat pita bread pockets
-
2
Tbsp
coconut oil, melted
-
1
tsp
cinnamon
-
1
tsp
sugar
-
to taste
additional sugar for sprinkling
Instructions
- Combine the pineapple, bell pepper, onion, jalapeño, and cilantro in a large bowl and mix well.
- Add lime juice and zest, then season with salt and pepper to taste.
- Cover and refrigerate for 30 minutes to 1 hour to marinate, or serve immediately.
- Preheat the oven to 375°F.
- Cut each pita into 8 triangles and arrange on a baking sheet lined with parchment paper.
- In a small bowl, mix melted coconut oil, cinnamon, and sugar.
- Brush both sides of each pita triangle with the cinnamon mixture.
- Bake for 10 minutes until golden and crispy.
- Serve the salsa with the cinnamon pita chips.
Nutrition Facts (estimated)
Servings
6
Calories
169
Total fat
3.5g
Total carbohydrates
32.3g
Total protein
4.8g
Sodium
325.8mg
Cholesterol
0mg
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