Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Chile's Angels
20 min
20 min
4 to 6 servings


  • 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.


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