Description
A delicious and tropical twist on nachos featuring BBQ chicken and grilled pineapple.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup tangy barbecue sauce
- 1 cup fresh pineapple chunks
- 1 tablespoon avocado oil
- 1 bag (12 ounces) corn tortilla chips
- 2 cups grated Monterey Jack cheese
- 1/2 cup thinly sliced green onions
- 1/4 cup fresh parsley, chopped
- 1/2 cup Greek yogurt (optional)
- 1/4 cup pickled jalapeños (optional)
Instructions
- Begin by heating your grill to a medium-high setting. Drizzle the pineapple chunks with avocado oil and place them on the grill. Cook for about 3-4 minutes per side until they develop a lovely caramelization. Once done, take them off the grill and set aside.
- In a mixing bowl, combine the shredded rotisserie chicken with the barbecue sauce, ensuring each piece is well-coated.
- On a large oven-safe dish or baking sheet, arrange the corn tortilla chips in a single layer.
- Generously layer the BBQ chicken mixture over the chips, followed by the grilled pineapple chunks.
- Sprinkle the grated Monterey Jack cheese evenly across the top of the nachos.
- Transfer the baking sheet or dish to the grill (or place it under the broiler in your oven) and cook for about 5-7 minutes, or until the cheese is melted and bubbling.
- Once removed from the heat, garnish with sliced green onions, fresh parsley, and any optional toppings like Greek yogurt or pickled jalapeños.
- Dig in right away and savor the flavors of your Tropical BBQ Chicken Nacho Delight!
Notes
- For an extra kick, mix diced jalapeños into the BBQ chicken before grilling.
- Swap out the chicken for shredded beef or smoked turkey for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg