In a large mixing bowl, combine finely diced pineapple, strawberries, kiwi, peaches, and quartered red grapes. Gently stir the fruits together until fully mixed, ensuring the vibrant colors are well blended. Cover the bowl tightly with plastic wrap and chill it in the refrigerator for at least 30 minutes.

While the fruit salsa chills, preheat your oven to 350°F (175°C).

Once your oven reaches the desired temperature, take each flour tortilla and cut it into eighths, forming small wedges. Arrange these tortilla pieces on a parchment-lined baking sheet.

Melt the butter in a small bowl and use a pastry brush to coat each tortilla wedge lightly with the melted butter. After buttering, sprinkle a mix of granulated sugar and cinnamon liberally over the top.

Place the parchment-lined baking sheet in the preheated oven and bake the tortilla wedges for 5-6 minutes until lightly golden around the edges.

Once your Fruit Salsa is chilled and the cinnamon sugar tortilla chips are crisp and golden, serve and enjoy!