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Marco

BBQ Chicken and Grilled Pineapple Nachos: A Tasty Twist!

BBQ Chicken and Grilled Pineapple Nachos are a delicious twist on traditional nachos, featuring shredded rotisserie chicken, tangy barbecue sauce, and grilled pineapple.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 1 cup tangy barbecue sauce
  • 1 bag 12 oz corn tortilla chips
  • 1 cup grated Monterey Jack cheese
  • 1 cup fresh pineapple diced
  • 1/2 cup pickled jalapeños optional
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup Greek yogurt for serving
  • 1/4 cup chopped scallions for garnish

Method
 

  1. Heat your grill to a medium-high setting.
  2. In a mixing bowl, combine the shredded rotisserie chicken with the barbecue sauce until well-coated.
  3. Grill the diced pineapple for about 3-4 minutes, turning occasionally until charred.
  4. Remove the pineapple from the grill and chop into bite-sized pieces.
  5. On a large platter, arrange the corn tortilla chips in a single layer.
  6. Spoon the BBQ chicken mixture over the chips, followed by the grilled pineapple and grated Monterey Jack cheese.
  7. Transfer the platter to the grill and cover it, cooking for 5-7 minutes until the cheese is melted.
  8. Remove the platter and top with pickled jalapeños, fresh cilantro, and chopped scallions.
  9. Serve hot with a side of Greek yogurt for dipping.

Nutrition

Serving: 1/4 of the recipeCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 800mgFiber: 3gSugar: 10g

Notes

  • For an extra kick, add diced red bell peppers or a splash of hot sauce before serving.
  • Swap the chicken for shredded beef or pulled jackfruit for a vegetarian option.

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