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+ servings

Spicy Pineapple Sauce Sundae

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings


  • 1 (12-ounce) can pineapple chunks
  • 1 small habanero pepper, minced
  • 4 leaves fresh mint, thinly sliced
  • 1 cup corn or canola oil
  • 2 (10-inch) corn tortillas, cut into 8 wedges
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • Vanilla ice cream, for serving

Specialized Hardware

  • Candy/fry thermometer


  • In a 2-quart saucepan, combine pineapple chunks and habanero pepper, and simmer for 5 minutes. Transfer to a small mixing bowl, add the mint, and place in the refrigerator to cool.
  • In a 2-quart saucepan fitted with a deep-fry thermometer, bring the oil to 325ºF. Carefully add the corn tortilla wedges and cook until golden brown on each side, approximately 3 minutes. Drain on paper towels.
  • Combine the sugar and cinnamon in a small bowl with a fork. Liberally dust warm corn wedges with the sugar and cinnamon mixture.
  • Remove the mint leaves from the chilled pineapple sauce and serve over vanilla ice cream with the fried corn tortillas.