Fresh and zesty, these seasonal appetizers make a great accompaniment to a glass of Pineapple Mango Tango to get you in the party mood.

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 25 minutes

Tortilla Chips
4 large flour tortillas
1 tbsp. olive oil
¼ tsp. each salt and chipotle chilli powder

Grilled Pineapple Salsa
3 pineapple rings (about ½-inch thick)
½ cup finely chopped red pepper
¼ cup finely chopped red onion
1 jalapeño pepper, seeded and finely chopped (optional)
2 tbsp. lime juice
2 tbsp. chopped fresh cilantro
¼ tsp. salt

Avocado Mash
2 ripe avocados
2 tbsp. fresh lime juice
1 tbsp. olive oil
½ tsp. salt
fresh cilantro leaves

Tortilla Chips: Preheat oven to 350°F (175°C). Brush tortillas with olive oil; sprinkle with salt and chilli powder. Cut each tortilla into 8 wedges. Place in single layer on baking sheet; bake for about 12 minutes or until golden brown. Let cool.

Grilled Pineapple Salsa: Meanwhile, preheat grill to medium heat; grease grate well. Grill pineapple rings, turning once, for 6-8 minutes or until grill-marked; let cool. Dice and place in bowl; add red pepper, red onion, jalapeño (if using), lime juice, cilantro and salt. Toss well and refrigerate for up to 4 hours.

Avocado Mash: In a bowl, mash together avocados, lime juice, olive oil and salt.

To Assemble: Spread avocado mash over tortilla chips, topping them evenly with salsa and garnish with cilantro.

Tip: Purchase a whole ripe pineapple and peel, core and cut into slices before grilling. For a time-saver, purchase a peeled, cored pineapple, and cut into slices. Discard tough core when chopping.

Pairs With: Girls’ Night Out Pineapple Mango Tango