Preheat oven to 350 degrees.

Combine crushed Udi's Gluten Free Ancient Grain Sea Salt Chips, coconut flakes and butter together in a bowl. Mix well, until all of the chip crumbs are moist. Place a tablespoon of the mixture into each cup of a mini-muffin tin. Gently press down (I used the back of the tablespoon) to create a bowl in the middle of the cup.

Bake in preheated oven for 8 - 10 minutes or until golden brown. Remove from oven and cool completely.

While the cups are cooking mix pineapple, jalapeno, lime juice, lime zest and cilantro together in a bowl. Season to taste with salt. Let sit at room temperature until ready to use.

Once the cups have cooled, carefully remove them from the mini-muffin tin and place on a serving tray. Spoon the pineapple salsa into the cups and serve.