Description
BBQ Chicken and Grilled Pineapple Nachos are sweet, smoky, cheesy, and slightly spicy—perfect for busy weeknights, game days, or casual entertaining. Grilled pineapple adds caramelized flavor that pairs beautifully with saucy BBQ chicken and melty Monterey Jack cheese.
Ingredients
Scale
- 1/2 fresh pineapple, peeled, cored, and sliced
- Oil for grilling
- 1 (14-ounce) bag tortilla chips
- 2 cups cooked chicken, 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
- Preheat grill to medium-high heat. Lightly oil the grates or brush oil on the pineapple slices.
- Grill pineapple for 2–3 minutes per side, until lightly charred. Remove and chop into chunks if desired.
- Preheat oven to 350°F (180°C).
- In a bowl, toss shredded chicken with BBQ sauce until evenly coated.
- Spread tortilla chips in a single layer on a large oven-safe sheet pan or baking dish.
- Top chips evenly with grilled pineapple, BBQ chicken, red onion, candied jalapeños, and shredded cheese.
- Bake for 5–10 minutes, or until cheese is fully melted and bubbly.
- Serve immediately while hot and melty.
Notes
- Rotisserie chicken works perfectly for a quick shortcut.
- For extra layers, add a second chip layer with more toppings.
- Substitute pepper jack or cheddar cheese if preferred.
- For less heat, reduce or omit jalapeños.
- Best served fresh, but leftovers can be reheated in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner, Snack
- Method: Grilling + Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 65 mg