Drain pineapple, reserving 3 tablespoons juice. In a large bowl, combine the pineapple, mango, kiwi, nuts, brown sugar, coconut and reserved juice. Cover and refrigerate for at least 1 hour.
For chips, lightly brush one side of each tortilla with water. Combine sugar and ginger; sprinkle over the moistened side of tortillas. Cut each into 6 wedges. Place in a single layer on ungreased baking sheets.
Bake at 400 degrees for 5–7 minutes or until golden brown and crisp. Cool on wire racks.
Serve with salsa.