Hawaiian Barbeque Chicken Nachos

 

I saw this Hawaiian Barbeque Chicken Nacho recipe on a blog called Crumb a few weeks ago and immediately pinned it.  I love nachos and I loved the idea of using BBQ chicken and pineapple in a nacho.  I couldn't wait to make them.

Yesterday I went with my sister to the shops and picked up the few things I was missing.  Some tortilla chips, a good BBQ sauce and some fresh pineapple. I really REALLY wanted to use fresh pineapple in there.  

I did cut the recipe in half to make only two servings, and I can tell you that they ended up being so delicious that I probably ate a serving and a half all by myself.  I am so naughty, and they were so tasty!

 

What you have here is a sweet and spicy nacho, crisp chips, topped with a tangy chicken in a BBQ sauce, some melty gooey cheese, chunks of pineapple, sharp red onion slices and for those who enjoy a bit of heat, some thinly sliced fresh jalapeno!

Everything is piled two layers high in a baking dish or skillet and then baked to hot and crispy perfection.  This only takes about 10 to 15 minutes which makes them a really quick snack or appetizer. You can assemble all of the components ahead of time and add them at the last minute.

Great for a game night, for an appetizer, for a snack, for any time.  I enjoyed them for my lunch! What's not to love about these?  They are the perfect combination of sweet, smoky, salty, gooey deliciousness! I highly recommend them for your next get-together!

 

WHAT YOU NEED TO MAKE HAWIIAN BARBEQUE CHICKEN NACHOS

Just a few simple ingredients, and not a lot of any of them.  

• 1 cup cooked chicken breast meat, shredded (about 225g)
• 1/4 cup (85g) BBQ sauce (pick your favorite)
• 1/4 bag (3 ounces/80g) corn tortilla chips
• 1/2 cup (65g) pineapple tidbits, patted dry and coarsely chopped
• 1/4 cup (55g) thinly sliced, peeled red onion
• 1/2 jalapeno pepper, thinly sliced
• 1 cup (85g) grated marble cheddar cheese (a mix of orange and white)
• A little extra cheese to sprinkle on top (optional)

 

You can of course use leftover cooked chicken meat. I didn't have any so I poached a small chicken breast in some chicken stock (for flavor). Just put the chicken breast in a saucepan, cover with water or chicken stock.  Bring to the boil.  Turn down to a simmer and then remove from heat. Leave the chicken to cool in the stock until you can comfortably handle it.  Remove from the stock and shred with two forks.

I used a hickory and maple BBQ sauce, so it had a bit of smoky sweetness.

 Just use any good quality plain restaurant quality tortilla chip. I would not do flavored tortilla chips.

Marble cheese is a mild kind of cheddar cheese that they have here in Canada which is a mix of orange and white medium cheddar cheeses.  You can use all white or all orange, or even Jack cheese if you wish. It is up to you.

I used fresh pineapple chunks so they were not really wet and had a lovely fresh tartness.  I highly recommend. I did cut them into smaller bits. 

 

HOW TO MAKE HAWAIIAN BARBEQUE CHICKEN NACHOS

Really these are very simple and quick to assemble and cook.  Especially if you have everything prepared and ready to go ahead of time.

Preheat the oven to 400*F/200*C/ gas mark 6. Line a medium cast-iron skillet or 8-inch round baking dish with baking parchment.

Toss your shredded chicken together in a bowl with the BBQ sauce, making sure it is evenly coated.

Arrange half of your chips in the prepared pan. Top with half of the chicken, cheese, pineapple, red onion, and jalapeno.

Repeat the layers once more, ending with jalapeno. Sprinkle a bit more cheese on top if desired.

Bake in the preheated oven until everything has heated through and the cheese has melted, about 15 minutes.

 

There was no dip suggested for these nachos.  I like sour cream with my nachos and so I took some full  fat dairy sour cream and put it into a bowl.  On top of this I splashed some Green Tabasco sauce to give it a tiny bit of a zip.  It also looked nice.

I sprinkled with a bit of finely chopped red onion and some thinly sliced jalapeno to not only decorate it but also add a bit of crunch and flavor.  

Add a spoon so that people can spoon it out onto their nachos!

 

HINTS AND TIPS FOR NACHO SUCCESS

If you follow my hints and tips, you will have the best nachos ever!

1. Use a good and sturdy chip. You want the chip you use to be able to stand up to the toppings. I prefer a plain chip so that it doesn't have any flavors that jar with the toppings.

2. Anything wet you are going to add to the top, such as pineapple for instance, pat dry. This will help to keep the nachos from getting soggy too fast.

3. You can assemble the chips and toppings ahead of time, but don't put them together until just prior to baking.

4.  Don't overcrowd the pan if possible. The more you spread them out the better.  

5. Don't overdo the sauce or the toppings. Simple is best.

 

I don't think I was quite prepared for just how delicious these were going to be.  I had highly underestimated the allure of BBQ and pineapple together. 

These were amazing! The BBQ sauce was a bit spicy and sweet, and the pineapple was tart and sweet. The two together were quite simply delicious! 

I served mine with some sour cream for spooning on top. (see above) Delicious! If you are not a fan of jalapeno you can chop up some green pepper and add that in it's place!

  

Are you a fan of nachos and other Tex Mex delights?  I sure am!  They make a great snack and can turn any occasion into a party! Here are a few other versions that we enjoy!

POTCHOS (Potato Chip Natchos) - Crisp, salty, cheesy, and delicious. I had run out of tortilla chips and so used plain ruffled potato chips in their place with delicious results! Top with your favorite nacho toppings and serve with sour cream for a real taste treat!

CHICKEN TENDER NACHOS - An ingenious use of chicken tenders. Low Carb. Low GI. Delicious. Crispy baked chicken, melted cheese, bacon, and jalapeños make this an easy, crowd-pleasing snack. If you make your chicken tenders from scratch you can coat them with crushed spicy tortilla chips for an even tastier snack!  

Yield: two servings

Author: Marie Rayner

Hawaiian Barbeque Chicken Nachos

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

You won't believe how very delicious these are. Quick and easy to make and oh so tasty, a great dish to make when you have leftover cooked chicken and are wanting something new to do with it.

Ingredients

• 1 cup cooked chicken breast meat, shredded (about 225g)
• 1/4 cup (85g) BBQ sauce (pick your favorite)
• 1/4 bag (3 ounces/80g) corn tortilla chips
• 1/2 cup (65g) pineapple tidbits, patted dry and coarsely chopped
• 1/4 cup (55g) thinly sliced, peeled red onion
• 1/2 jalapeno pepper, thinly sliced
• 1 cup (85g) grated marble cheddar cheese (a mix of orange and white)
• A little extra cheese to sprinkle on top (optional)

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Line a medium cast-iron skillet or 8-inch round baking dish with baking parchment.
2. Toss your shredded chicken together in a bowl with the BBQ sauce, making sure it is evenly coated.
3. Arrange half of your chips in the prepared pan. Top with half of the chicken, cheese, pineapple, red onion, and jalapeno.
4. Repeat the layers once more, ending with jalapeno. Sprinkle a bit more cheese on top if desired.
5. Bake in the preheated oven until everything has heated through and the cheese has melted, about 15 minutes.

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Meals of the Week, March 23rd to 29th, 2025

 

Hello everyone and welcome to my regular Sunday Meals of the Week post! Every Sunday I like to share with you, my dear readers, all of the deliciousness that I have enjoyed for my main meals over the past seven days.  This is something which I enjoy doing and that I hope will inspire you as well.  Everyone needs a bit of inspiration every now and then. We can all get into cooking and meal ruts, so it's nice to be able to share!

As an older woman, living on my own for the first time in my life, cooking for myself can sometimes present a bit of a challenge. I have gone from cooking for a large family of seven to cooking for two and now to cooking for one. Not having someone to enjoy my meals with me makes mealtime a bit of an effort.

The temptation can be there to just eat out of a can or from a frozen dinner/takeaway, etc. I do not want to be that person.  Most of those types of things are loaded with fat, sugar and salt.  For as long as I am capable, I want to cook interesting and nutritious meals for myself.  

I try to keep my meals delicious and exciting, and I try to keep them affordably within a fixed food budget. This is not always easy, but it is doable as you will see. 

This is only my main meals.  I usually eat my main meals around midday, unless I am eating out or at someone else's place.  My breakfasts will be, more often than not, a protein shake that I make from a protein powder which I buy. They have some really delicious flavors these days. My favorite is the Orange Creamsicle. Occasionally I will have something else, but not very often.

My suppers are usually something simple, like a salad or a sandwich.  Sometimes a bowl of cereal, or even toast. Some days all I want is some fruit.  I really like making my own granola and will often enjoy some of that in a bowl with some Greek yogurt and berries. Food fit for the Gods.  It is loaded with nuts and high in fiber, and low in fat and sugar. 

I try not to eat anything after 7 pm due to digestive concerns, but occasionally I will succumb to temptation and have a cookie or some such. (Naughty.)

In any case here are the delicious meals that I enjoyed over the past seven days. I hope that you might be inspired to want to cook and enjoy some of them for yourself also!

SUNDAY, March 23rd.- Family Dinner at my sister's

I had Sunday dinner at my sister's place, and she had cooked a lovely pot roast in her Instant Pot.  We enjoyed it with potatoes, vegetables and gravy. I always enjoy having dinner at my sister's place with her, my dad and Dan. My sister is a great cook, but it is more than that. It is nice to feel a part of a family and to be able to sit down and break bread together.

I am sharing my recipe for Instant Pot Pot Roast in it's place. No fuss, no muss, with delicious tender results and a fabulous gravy!

 

MONDAY, March 24th - Dinner out with my Daughter and Son-in-Law

I took my daughter and her husband out for supper on Monday. We had not done it in a while.  We went to the Big Scoop and enjoyed cheeseburgers and chips. Tim had fish and chips.  (He always does, it's his favorite.)  The best part was spending the time together. 

In it's place I am sharing my recipe for Smash Burgers. I guarantee these will be better than the ones we had at the restaurant. It is always hit and miss there.  At least if you prepare them at home you know they are going to be good, and these are fabulously tasty!

TUESDAY,  March 25th - Mediterranean Style Marinated Grilled Chicken

This is one of my favorite ways to prepare chicken. I always cook extra to enjoy in salads or sandwiches during the week.  Chicken thighs are marinated in a delicious marinade with lush Mediterranean flavors and then grilled on my little counter-top grill. 

They always come out tender, juicy and filled with bags of flavor.  I enjoyed along with some steamed rice and mixed vegetables.  It was a really delicious and healthy meal!

WEDNESDAY, March 26th -  Cheesy Ham & Egg in the Hole

I felt like having a breakfast for supper day and so  I made myself this quick and easy Cheesy Ham & Egg in the Hole, which is a type of hot sandwich.  Thick Texas Toast Bread, with a hollow made in the middle, just large enough to fill with a slice of processed cheese, a slice of ham and a free range egg before baking to golden brown perfection.

I also sprinkled a bit of Parmesan cheese on top prior to baking. This was hearty and filling.  I enjoyed some crisp carrot and celery sticks on the side for a quick and easy supper that was really delicious!  The good thing about these is you can make as many or as few of them as you wish!

I enjoyed one of these with a salad.

THURSDAY, March 27th - Beans on Toast

This is another comfort food kind of a meal which is really very simple to make.  I had spent a good lot of the day out with my sister and so did not have a lot of time to cook.  I always loved the way the British like to serve things on toast.  Beans, or tomatoes, or scrambled eggs, or anything really.  They loved things on toast.  And no small wonder because things on toast are really delicious.

I enjoyed beans on toast with a smattering of grated cheese sprinkled on top. I also enjoyed a cheeky side of some raw kraut and pickled beet, just to keep my gut biome ticking over well.

FRIDAY, March 28th - Chicken Tostadas 

I had some leftover cooked chicken to use up and I had picked up some tostada shells the other week when I was shopping so on this day I whipped myself up a small batch of chicken tostadas.

They were delicious with a base of refried beans, spicy chicken, some salsa, cheese, lettuce, sour cream and spring onion.  With a squeeze of lime juice over top, these were excellent and really enjoyed. I also had some salad on the side. Quick, easy and delicious! 

SATURDAY, March 29th - Four Can Chili

My sister and I took my father out with his friend Maryann on Saturday and did a bit of errand running ourselves. I knew I would not have a lot of time to cook when I got home and so I popped some Four Can Chili into the slow cooker before I left. 

This is a simple store cupboard meal. Four simple cans of ingredients are put together in the slow cooker in the most delicious way. Tomatoes, beans, chili (without beans) and two cans of beans, pinto and kidney.  With some seasonings and a few other bits, you end up with a delicious chili that belies the fact of how very easy it is to put together. It also freezes very well, so for myself I get to enjoy a delicious meal on the day and then some to freeze in single sized portions for the future.

 

I enjoyed a nice big bowl of this with some crackers on the side. It was fabulous! I enjoyed a bowl of ice cream for dessert, a rare treat.

And there you have it, my meal of the week for the second last week of March, 2025. (How did that happen! Time is going too quickly I think!)  I hope you will agree with me when I say that I had a very tasty week indeed! I hope you will be inspired by what I have cooked and enjoyed over the past seven days!

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Brioche Bread Pudding (small batch)

 

As you will know if you are one of my regular readers, I baked my very first Brioche Bread the other day.  I was ever so pleased with how it turned out. It was light and delicious.  

I did end up with quite a bit leftover.  Lots to use in another way.  I thought I would make a bread pudding or French toast, both of which are excellent ways to use up stale bread.  I was surprised that I didn't already have a Brioche Bread Pudding on the page actually.  I have many other kinds, but not a Brioche version.

I found a delicious and simple version for a Brioche Bread Pudding on The Spruce Eats which had good reviews, so I decided to adapt their recipe for my own uses.

 

First of all, I cut the recipe down to make only 3 to 4 servings, rather than the original, which was 6 to 8 servings.  I just did not need all of that extra pudding hanging around for me to eat it up.

Secondly, I fiddled with the flavors a tiny bit, choosing to use vanilla paste instead of vanilla extract for even more vanilla oomph. I also chose to use dried sour cherries instead of raisins with excellent results. They added a lovely touch of tart fruity sweetness that really worked well.

I really hope you will be tempted to give this a go.  It was puffed up right to the top of the baking dish when I first removed it from the oven, but, like all egg dishes, it sank as it rested. This is pretty normal.

You really can't lose with this delicious and simple dessert. It is warm and comforting and makes a great use of all your resources. No waste here!

 

 

WHAT YOU NEED TO MAKE BRIOCHE BREAD PUDDING

Just a few simple ingredients. This is a real doddle to make and makes delicious use of stale bread.

• 1 cup (240ml) whole milk, scalded
• 2 TBS butter, cubed
• 1 large egg, beaten
• 1/4 cup (50g) granulated sugar
• 1 tsp vanilla paste
• 1 tsp brandy (optional)
• 1/2 tsp ground cinnamon
• 1/8 tsp grated nutmeg
• 2 1/2 cups (150g) stale day old brioche bread, cubed
• 1/4 cup (38g) raisins (I used chopped sweetened sour cherries)

 

I only keep whole milk in the house, but really when you are making a dessert, whole milk is the way to go.  It will give you a much richer finish.

I also use salted butter. I don't keep two kinds of butter in the house. There is no salt in the recipe, so it really won't make things overly salty if you are worried about that!

No vanilla paste?  Just use vanilla extract. I make my own. You can find out how here. Its really easy.

I used some of the brioche leftover from what I had baked the other day. It was perfect!

I used some dried sour cherries that were needing using up. They worked out beautifully with just the right amount of tartness.  If you wanted to you could soak them ahead of time, or the raisins as well, in a bit of brandy.  

 

HOW TO MAKE BRIOCHE BREAD PUDDING small batch)

Bread pudding is really one of the easiest pudding/desserts to make. Whenever I make it I wonder why I don't make it more often. Not only does it help to get rid of stale bread, but it is also very delicious! The taste belies the fact that you are feeding your loved ones something stale that they would not otherwise want to eat!

Preheat the oven to 350*F/180*C/gas mark 4. Butter a baking dish that is 9 by 5-inches in size. Set aside.

Scald the milk. Heat it just until bubbles appear around the edges without boiling. (I do this in the microwave. About 1 minute 30 seconds.)

Whisk in the sugar to dissolve along with the cubed butter. Leave to cool for a few minutes.

Toss the bread cubes together in a bowl with the ground cinnamon and the nutmeg.

Whisk the beaten egg, vanilla and brandy into the milk mixture. Pour this over the bread cubes, tossing to coat all of the bread. Stir in the chopped cherries or raisins.

Pout this mixture into the prepared pan evenly.

Bake in the preheated oven for 30 to 35 minutes or until golden brown and a knife inserted 1-inch from the sides of the dish comes out clean.

Serve warm with your favorite accompaniment.

  

HINTS AND TIPS TO MAKE THE BEST BREAD PUDDING EVER

If you follow these simple steps, you can be assured of a really tasty dessert with a beautiful texture.

1. Don't be tempted to use fresh bread. It will not soak up the egg custard mixture properly.  You want to use bread that is at least a day old.  Store market bagged bread is not ideal. If you must resort to that, leave it out cubed, uncovered and in the air for a few hours before proceeding with the recipe.

2.  The ideal bread to use for a bread pudding is an enriched bread like a brioche or a challah.  Stale croissants also make a great bread pudding.

3. You can leave it plain and unadulterated of course, but never underestimate the deliciousness of adding some dried fruit, chocolate chips (white or dark), nuts or all three to your bread pudding.  You can also experiment with different spices.  The warm baking spices are the best. Spices like ginger, cinnamon, nutmeg, cardamom, etc.

4.  Do not over bake your bread pudding. You want to bake it only until a metal knife inserted near the center comes out clean. The center should still have a slight wobble. Start testing about 10 minutes before you think it should be done.

 

I so, so, so love bread pudding. This was quite simply fabulous. It was rich and tasty without being overly heavy. I was well pleased that I had used the dried sour cherries in this. They added a lovely tartness which was most enjoyable.

I served mine with some custard sauce which went down a real treat, but pouring cream, thick cream or even ice cream would be just as tasty!

You can find my custard recipe here.  Proper Custard. It's really yummy!  It is shown on the link with some delicious roasted rhubarb. Tis almost the season for that treat as well!

 

Is bread pudding a favorite dessert of yours? You might also enjoy the following!

CHOCOLATE BOX BREAD PUDDING FOR TWO - A couple of stale croissants and some leftover chocolates from Christmas. That's all you basically need to create this delicious smaller sized bread pudding, aside from some eggs, butter, cream and milk. I used the caramel barrel shaped chocolates, but you can use any kind you wish.  Delicious any which way!

BREAD AND BUTTER PUDDING (small batch) - Sized just for two this is a traditional bread and butter pudding, using buttered bread, raisins, milk, eggs, etc. Its simple and delicious.  I do believe it is these simple old fashioned desserts which bring us the most pleasure in life.

Yield: 3 - 4 servings

Author: Marie Rayner

Brioche Bread Pudding (small batch)

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

A delicious way to repurpose stale bread. Simple, quick and easy to throw together. Serve warm with ice cream, custard sauce or cream for a delicious and comforting dessert everyone will enjoy!

Ingredients

• 1 cup (240ml) whole milk, scalded
• 2 TBS butter, cubed
• 1 large egg, beaten
• 1/4 cup (50g) granulated sugar
• 1 tsp vanilla paste
• 1 tsp brandy (optional)
• 1/2 tsp ground cinnamon
• 1/8 tsp grated nutmeg
• 2 1/2 cups (150g) stale day old brioche bread, cubed
• 1/4 cup (38g) raisins (I used chopped sweetened sour cherries)

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a baking dish that is 9 by 5-inches in size. Set aside.
2. Scald the milk. Heat it just until bubbles appear around the edges without boiling. (I do this in the microwave. About 1 minute 30 seconds.)
3. Whisk in the sugar to dissolve along with the cubed butter. Leave to cool for a few minutes.
4. Toss the bread cubes together in a bowl with the ground cinnamon and the nutmeg.
5. Whisk the beaten egg, vanilla and brandy into the milk mixture. Pour this over the bread cubes, tossing to coat all of the bread. Stir in the chopped cherries or raisins.
6. Pout this mixture into the prepared pan evenly.
7. Bake in the preheated oven for 30 to 35 minutes or until golden brown and a knife inserted 1-inch from the sides of the dish comes out clean.
8. Serve warm with your favorite accompaniment.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.