- 1 can pineapple chunks
- 1 habanero pepper, minced
- 4 fresh mint leaves, cut into chiffonade
- 1 cup corn oil
- 2 large corn tortillas, cut into wedges
- 1 cup sugar and cinnamon mixture
In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.
In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until golden brown on each side, approximately 3 minutes. Drain on paper towels.
Liberally dust warm corn wedges with sugar and cinnamon mixture.
Serve pineapple salsa over ice cream with the fried corn tortillas.