Description
A delightful combination of BBQ chicken and grilled pineapple served on crispy tortilla chips, topped with melted Monterey Jack cheese and garnished with red onion and candied jalapeños.
Ingredients
Scale
- 1/2 pineapple, peeled, cored and sliced
- Oil for grilling
- 1 (14 ounce) bag tortilla chips
- 2 cups chicken, cooked and shredded or sliced
- 1/2 cup BBQ sauce
- 1/2 cup red onion, sliced or diced
- 1/2 cup candied jalapeños
- 2 cups Monterey Jack cheese, shredded
Instructions
- Prepare the Grill: Heat your grill to medium-high heat.
- Grill the Pineapple: Lightly oil each slice of pineapple and grill for 2-3 minutes per side until charred.
- Assemble the Nachos: Spread tortilla chips in an oven-safe dish, and scatter grilled pineapple chunks over them.
- Combine Chicken and BBQ Sauce: Mix shredded chicken with BBQ sauce and pile it on top of the nachos.
- Add Toppings: Sprinkle red onion and candied jalapeños over the chicken, then top with Monterey Jack cheese.
- Bake: Transfer to a preheated oven at 350°F (180°C) and bake for 5-10 minutes until cheese melts.
- Serve Hot: Remove from the oven and let everyone dig in while it’s still hot and bubbly.
Notes
For make-ahead tips, prep chicken and pineapple a day in advance. Use additional toppings like black beans or avocado for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 840mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 50mg