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BBQ Chicken and Grilled Pineapple Nachos

BBQ chicken and grilled pineapple nachos pile crisp tortilla chips with BBQ shredded chicken, charred pineapple, and melty Monterey Jack. Grill the pineapple for sweet, smoky edges, then bake just long enough to melt cheese into every layer.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

tortilla chips
  • 1 bag tortilla chips About 1 bag.
shredded cooked chicken
  • 2 cup shredded cooked chicken
BBQ sauce
  • 0.5 cup BBQ sauce
fresh pineapple
  • 0.5 fresh pineapple Peeled and sliced.
oil
  • 1 tbsp oil For lightly oiling the grates.
shredded Monterey Jack cheese
  • 2 cup shredded Monterey Jack cheese
diced red onion
  • 0.25 cup diced red onion
jalapeños
  • 1 jalapeños Use 1 to 2 jalapeños, sliced.
fresh cilantro
  • 1 tbsp Fresh cilantro, chopped, for garnish Chopped, for garnish.

Equipment

  • 1 sheet pan

Method
 

Grill and prep
  1. Heat a grill to medium-high heat and lightly oil the grates.
  2. Grill the pineapple slices until slightly charred, about 2 to 3 minutes per side, then dice.
  3. Toss the shredded chicken with the BBQ sauce.
Assemble and bake
  1. Spread the tortilla chips over an oven-safe pan or dish.
  2. Layer the grilled pineapple, BBQ chicken, red onion, jalapeños, and shredded cheese over the chips.
  3. Bake in a preheated 350°F oven until the cheese has melted, about 5 to 10 minutes, then garnish with cilantro.

Notes

For the best melt, spread chips in a single, even layer and keep the pan near the top rack so the cheese browns slightly at the edges. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 350°F oven until hot. Freezing is not recommended because chips lose crunch. For a lighter option, use reduced-fat Monterey Jack and a no-sugar-added BBQ sauce.