BBQ Chicken and Grilled Pineapple Nachos

BBQ chicken and grilled pineapple nachos are loaded onto crispy tortilla chips with saucy chicken, melted cheddar, and charred pineapple. Bake at 400°F until the cheese bubbles, then finish with red onion and fresh cilantro for a sweet-smoky crowd tray.

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Prep Time 25

Cook Time 10

Total Time 35

Servings: 10 servings

Course: Snack

Cuisine: American

Calories: 1320

Ingredients Equipment Method Notes

Ingredients

tortilla chips

10 cup tortilla chips Use sturdy tortilla chips that can hold sauce without turning to crumbs too quickly.

shredded cooked chicken

2 cup shredded cooked chicken Shredded rotisserie chicken works well; it should be fully cooked before mixing with BBQ sauce.

bbq sauce

0.5 cup BBQ sauce Choose a smoky BBQ sauce for extra charred flavor.

grilled pineapple chunks

1 cup grilled pineapple chunks Grill or char the pineapple first for sweet-smoky edges.

shredded cheddar cheese

2 cup shredded cheddar cheese Use cheddar that melts smoothly; add it evenly so every bite gets cheese.

red onion

0.5 cup red onion, diced Dice small so it distributes across the nacho tray.

fresh cilantro and lime wedges

1 fresh cilantro Use a generous pinch or handful for bright, fresh contrast.
1 lime wedges Squeeze at serving; adjust quantity to taste.

Equipment

1 sheet pan

Method

Prep and bake

Preheat the oven to 400°F, and set a large sheet pan inside so it’s ready for the nachos.
Toss shredded cooked chicken with BBQ sauce until fully coated.
Layer tortilla chips on the sheet pan and top with BBQ chicken, grilled pineapple chunks, and shredded cheddar cheese.
Bake for 8–10 minutes at 400°F, until the cheese is melted and bubbling with toasted edges on the chips.
Top with diced red onion, fresh cilantro, and serve with lime wedges before serving, so the garnishes stay bright.

Notes

For the crispiest tray, spread tortilla chips in a single layer and add the sauce-coated chicken evenly rather than in one thick mound. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through and the cheese remelts. Freeze only the chicken mixture (up to 2 months) and assemble fresh nachos for best texture. For a gluten-free option, use certified gluten-free tortilla chips and check that your BBQ sauce is gluten-free.