Tropical Pineapple Crisp Nachos


  • 1/3 cup plus 1 teaspoon all-purpose flour, divided
  • 3 tablespoons packed brown sugar
  • 2 tablespoons flaked coconut
  • 2 tablespoons margarine, softened
  • 1/2 teaspoon ground cinnamon
  • 1 (8 ounce) can pineapple tidbits or crushed pineapple, well drained
  • 2 tablespoons granulated sugar
  • 2 (9-inch) flour tortillas
  • Vanilla yogurt (optional)


  1. Combine 1/3 cup flour, brown sugar, coconut, margarine and cinnamon in small bowl until crumbly; set aside.
  2. Stir together pineapple, granulated sugar and remaining 1 teaspoon flour in another small bowl, until evenly coated.
  3. Place tortilla on ungreased baking sheet.
  4. Spread one tortilla with one-half pineapple mixture and sprinkle one-half coconut mixture over pineapple.
  5. Repeat with remaining tortilla.
  6. Bake at 375 degrees F for 15 to 18 minutes or until tortillas are crisp.
  7. Cut each tortilla into 6 wedges.
  8. Serve warm with vanilla yogurt, if desired.

Makes 4 servings.

Nutritional analysis per serving: 250 calories, 8 grams fat, 0 milligrams cholesterol and 155 milligrams sodium

Source: The Advocate - Baton Rouge, Louisiana

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