BBQ Chicken Nachos Recipe

20 minutes | Intermediate Recipe
Lunch, Dinner, Snack, Appetizer, Side Dishes
gluten-free, low-sodium, low-carb



  • ½ pineapple, peeled, cored and sliced
  • 2 cups of store bought rotisserie chicken, shredded
  • ½ cup of BBQ Sauce (we love Stubb’s)
  • ½ cup red onion, diced
  • 2 cup monterey jack cheese, shredded
  • Pickled jalapenos
  • Cilantro, chopped
  • Oil


  1. Heat the grill to medium-high heat.
  2. Lightly brush oil on the pineapple and then add to the grill until slightly charred, about 2-3 minutes per side.
  3. Then pre-heat the oven to 350 degrees Fahrenheit.
  4. Combine pre-cooked chicken (shredded or cubed) and BBQ sauce.
  5. Sprinkle the Beanitos bean chips (such as Restaurant Style) over an oven safe pan/dish followed by the pineapple, coated chicken, diced onion, pickled jalapenos and shredded cheese.
  6. Bake the nacho mixture in the pre-heated oven for 5-10 minutes or until cheese is melted. Top with chopped cilantro.

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