Fruit Salsa with Cinnamon Tortilla Chips

1 pineapple, cored and diced
16 oz. of strawberries, stems removed, diced
1 pint of blueberries, washed
4 kiwis, peeled and diced
1 pint of blackberries or raspberries, washed
Juice of 1 lime
1 tbsp. sugar
 
10 (10 inch) flour tortillas
2 tbsp. melted butter
1 ½ tbsp. sugar & 2 tsp. cinnamon, combined
 
Preheat oven to 350° F.  In a medium bowl, combine first seven ingredients and stir gently to coat.  Cover and chill in the refrigerator for at least ½ an hour.  Brush each side of each tortilla with melted butter.  Using a pizza cutter or kitchen sheers cut each tortilla into triangles and place in a single layer on a baking sheet.  Dredge each triangle in the cinnamon-sugar mixture and return to the baking sheet.  Bake for 8-10 minutes or until they reach the desired crispness.  Allow to cool for at least 15 minutes before serving.
 
*If you do not have time to make your own tortilla chips, you can find cinnamon sugar pita chips available in the natural foods or snack aisle at most grocery stores.