Go Back
Homemade Tropical Chicken Nachos photo
Print Recipe Save it for later

Tropical Chicken Nachos

Sweet pineapple and tangy jerk-seasoned chicken top cheesy tortilla chips for a bright, shareable nacho platter.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 boneless skinless chicken breasts cut in half lengthwise
  • 1 can (14 ounces) pineapple pieces drained, use as desired
  • 1/3 cup pineapple juice from the can
  • 1/2 lime juiced
  • 2 tablespoons tomato paste heaping
  • 1 clove garlic minced
  • 1/2 tablespoon Jamaican jerk seasoning or to taste
  • 1 large bag tortilla chips about half the bag per layer (makes 2 layers)
  • 3 cups mozzarella and cheddar blend grated
  • 1 jalapeño sliced thinly, optional
  • 1 avocado sliced
  • red onion chopped, to taste
  • lime wedges for serving
  • sour cream to taste
  • cilantro finely chopped, optional, to taste

Instructions

  • Preheat the oven to 350°F (175°C) and move the rack to the top third of the oven.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
  • Add the chicken breasts to the hot skillet and cook about 3–4 minutes per side, until mostly cooked through; reduce heat if the oil splatters. Transfer the chicken to a plate.
  • To the skillet, add 1/3 cup pineapple juice, juice of 1/2 lime, 2 heaping tablespoons tomato paste, 1 minced garlic clove, and 1/2 tablespoon jerk seasoning; stir to combine.
  • Shred the cooked chicken with two forks, return it to the skillet, and toss to coat in the sauce; cook 2–3 minutes to heat through and meld flavors.
  • Arrange a layer of tortilla chips on a baking sheet (about half the bag). Top with half the chicken mixture, some drained pineapple pieces, and half the cheese.
  • Repeat with a second layer of chips, the remaining chicken, more pineapple, and the remaining cheese; top with sliced jalapeño if using.
  • Bake the nachos 10–15 minutes, until the cheese is melted and the nachos are heated through to your liking.
  • While the nachos bake, prepare the toppings: slice the avocado, chop red onion, cut extra lime wedges, and finely chop cilantro.
  • Remove the nachos from the oven and top with avocado slices, chopped red onion, dollops of sour cream, cilantro, and extra lime wedges; serve immediately.

Equipment

  • Large Skillet
  • Baking Sheet
  • Cutting Board
  • Knife
  • Measuring Cups and Spoons
  • Two Forks

Notes

  • Use as much pineapple as you like; the recipe used a 14-ounce can but not all was needed.
  • Ensure you reserve about 1/3 cup pineapple juice from the can for the sauce.
  • Jerk seasoning can be adjusted to taste for spiciness.
  • These nachos can be scaled as appetizer or main depending on portions.
  • Slice jalapeños and cilantro are optional toppings.