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BBQ Chicken and Grilled Pineapple Nachos

BBQ chicken and grilled pineapple nachos with crispy tortilla chips, smoky charred fruit, and melted Monterey Jack. Layer saucy BBQ chicken and sweet-smoky pineapple, then bake until the cheese pulls together for a hot nacho platter.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

BBQ chicken and grilled pineapple nachos
  • 1 bag tortilla chips About 1 bag.
  • 2 cup shredded cooked chicken
  • 0.25 cup BBQ sauce Use 1/4 cup.
  • 0.5 pineapple Peeled, cored, and sliced.
  • 1 tbsp neutral oil For lightly oiling the grill and pineapple.
  • 2 cup Monterey Jack cheese Shredded.
  • 0.25 cup red onion Diced.
  • 0.25 cup pickled jalapeños
  • 1 fresh cilantro Chopped, for garnish.

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the crispiest base, spread chips in a single layer and don’t oversauce before baking. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven for 5–8 minutes to re-crisp. Freezing isn’t recommended because chips soften after thawing. For a gluten-free option, use certified gluten-free tortilla chips and keep the BBQ sauce label checked for gluten.