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Preparation

1. Preheat oven to 375° F.
2. Remove seeds from jalapeno pepper; coarsely chop cilantro and onion.
3. In a food processor, combine  cilantro, jalapeno and onion. Pulse until blended, but not pureed.
4. Cut tomatoes into quarters and add to mixture. Pulse until tomatoes are in small pieces.
5. Add drained pineapple and pulse until mixture is thickened, but not pureed.
6. Add lemon zest.  Mix until blended.
7. Brush flour tortillas with melted margarine.
8. Cut each tortilla into 8 pie-shaped pieces. Place on  a lightly sprayed baking sheet. 
9. Bake 10-12 minutes until tortillas are firm.  Remove from oven and let cool.
10. Serve baked tortilla pieces as dipping scoops for salsa.