BBQ CHICKEN & PINEAPPLE NACHOS

June 12, 2014

It was a quasi-landmark moment when Dave and I stopped making our own separate plates of nachos and baked a whole panful in the oven. One, making them individually in the microwave is never as good as fresh from the oven! And two, it just feels more homemade, romantic, and unified this way. Food is meant to be communal and even if it’s just with some chips & cheddar (or in this recipe, much more!), I like making the effort to do it every night.

BBQ CHICKEN & PINEAPPLE NACHOS from Rachel Schultz

BBQ CHICKEN & PINEAPPLE NACHOS
Serves 3-4

3 boneless, skinless chicken breasts, cooked and shredded
1/2 cup bbq sauce
1 cup cheddar
1/4 pineapple, diced
1/2 red onion, diced
1 jalapeño, diced
Cilantro
Tortilla chips

Preheat oven to 425 degrees. Spread tortilla chips onto a rimmed baking sheet. In a skillet over high heat, brown pineapple. Pour bbq sauce over chicken and stir to coat. Spread chicken, pineapple, red onion, jalapeño, and cheddar over chips.

BBQ CHICKEN & PINEAPPLE NACHOS from Rachel Schultz BBQ CHICKEN & PINEAPPLE NACHOS from Rachel Schultz

Bake for 7-10 minutes. Top with cilantro.

BBQ CHICKEN & PINEAPPLE NACHOS
 
Author:
Ingredients
  • 3 boneless, skinless chicken breasts, cooked and shredded
  • ½ cup bbq sauce
  • 1 cup cheddar
  • ¼ pineapple, diced
  • ½ red onion, diced
  • 1 jalapeño, diced
  • Cilantro
  • Tortilla chips
Instructions
  1. Preheat oven to 425 degrees.
  2. Spread tortilla chips onto a rimmed baking sheet. In a skillet over high heat, brown pineapple.
  3. Pour bbq sauce over chicken and stir to coat.
  4. Spread chicken, pineapple, red onion, jalapeño, and cheddar over chips.
  5. Bake for 7-10 minutes.
  6. Top with cilantro.

 

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