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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