Description
Tropical Chicken Nachos combine juicy, jerk-seasoned chicken with sweet pineapple, melted mozzarella and cheddar cheese, and fresh toppings for a vibrant, crowd-pleasing appetizer or meal. Layers of tortilla chips baked until golden and bubbly create the perfect base for a delicious blend of tangy, spicy, and tropical flavors.
Ingredients
Scale
Chicken and Sauce
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts (cut in half lengthwise)
- 1/3 cup pineapple juice (from can of pineapple)
- Juice of 1/2 lime
- 2 heaping tablespoons tomato paste
- 1 clove garlic (minced)
- 1/2 tablespoon Jamaican jerk seasoning (or to taste)
Other
- 1 can pineapple pieces (14 ounces, drained, to taste)
- 1 large bag tortilla chips
- 3 cups grated mozzarella/cheddar blend
- 1 jalapeno (sliced thinly, optional)
- 1 avocado (sliced)
- Red onion (chopped, to taste)
- Extra lime wedges (for serving)
- Sour cream (to taste)
- Cilantro (chopped finely, to taste, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the top third to prepare for baking the nachos.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken halves and cook for about 3-4 minutes per side until mostly cooked through. Reduce heat if the oil splatters. Remove chicken to a plate.
- Prepare Sauce and Shred Chicken: Add pineapple juice, lime juice, tomato paste, minced garlic, and Jamaican jerk seasoning to the skillet. Shred the chicken using two forks and return it to the pan, stirring to coat the chicken thoroughly with the sauce. Cook for an additional 2-3 minutes so flavors combine.
- Assemble Nachos: On a baking sheet, arrange half of the tortilla chips in an even layer. Top with half of the sauced chicken, some pineapple pieces, and half of the cheese mixture. Repeat layering with the remaining chips, chicken, pineapple, and cheese. If using, scatter jalapeno slices on top.
- Bake: Place the assembled nachos in the preheated oven and bake for 10-15 minutes until the cheese has melted and the nachos are heated through.
- Prepare Toppings: While the nachos bake, slice the avocado, chop the red onion, chop cilantro if desired, and prepare lime wedges and sour cream for serving.
- Serve: Remove nachos from the oven and transfer to a large plate or leave on the baking sheet. Top with avocado slices, chopped red onion, cilantro, dollops of sour cream, and extra lime wedges. Serve immediately and enjoy!
Notes
- Adjust the amount of jerk seasoning according to your spice preference.
- Use fresh pineapple if preferred, but canned pineapple works well and adds extra juice for the sauce.
- Jalapeno slices are optional and can be omitted or replaced with milder peppers for less heat.
- For a crispier texture, use thicker tortilla chips that hold up well under the toppings.
- Leftover nachos are best enjoyed fresh as the chips can become soggy upon standing.
