Spicy Pineapple Lime Chicken Nachos: For Game Day (And Beyond!)

If these nachos aren't at the next pregame, we're not going.

Spicy Pineapple Lime Chicken Nachos

You know what my favorite thing about game days is? The food! I'd rather read a book than watch a football game, but I have no problems making good eats for the entire family while they watch football. 



These are not just any regular ole nachos, either. My spicy pineapple lime chicken nachos are layered with flavor: creamy guacamole, smoky salsa, gooey cheese, tangy yogurt, bite-sized pieces of pineapple and of course, the sweet-tangy chicken tossed in a homemade pineapple lime sauce. The perfect blend of sweet, tangy and savory. You can't have good nachos without a chip strong enough to physically hold all its toppings. My secret weapon is pita chips. They stay crunchy longer, unlike tortilla chips so no more cheese sliding into your lap just as you attempt to a bite!



I've recently fallen in love with guacamole and always keep a tub in the fridge. A slice of toast smeared with guacamole and topped with arugula and a slice of turkey is my new power breakfast. I know I can make my own guac — which I do for special occasions — but PeakFection Guacamole is a time-saver for me. Not to mention I can never find ripe enough avocados at my store when I want to make guac. When I crave guac, I don't have time to stick avocados in a paper bag for them to ripen. 


Nachos are perfect for a crowd because they're easily customizable. I've given measurements for the cheese but it's really up to you what kind of cheese you use and how much you want to add. My spicy pineapple lime sauce can be made ahead and should keep in the fridge for a week or so. It's also great on scrambled eggs, tacos, pulled pork, even chicken wings. I added enough jalapenos to make a mild sauce but feel free to omit or amp up the spiciness.

Tip: Bake these nachos in a pretty ceramic dish that can go from the oven straight to the table. (Less dishes to wash!) I love my red Emile Henry lasagna dish; tt comes in fun, bright colors, too!




Spicy Pineapple Lime Sauce:

1 Tablespoon of butter
1 c fresh pineapple, diced (canned works too)
½ c diced red onions
2 clove of garlic, chopped
2 Tablespoon of diced jalapeno (add more if you want)
⅓ c brown sugar
1½ c pineapple juice
⅓ c of lime juice (approx 2 limes)


1 bag of pita chips
1½ c of cooked chicken, shredded or diced
½ c of fresh pineapple, diced
2 c of shredded Mexican blend cheese
1 tub of PeakFection Guacamole
1 tub of PeakFection Red Salsa
½ c plain Greek yogurt
¼ c chopped cilantro
2 Tablespoon diced jalapeno (optional)
¼ c scallions, thinly sliced



Spicy Pineapple Lime Sauce: In a medium, non-reactive sauce pan, melt butter over medium-high heat. Add fresh pineapple and onions. Cook until edges start to turn brown and pineapple begins to caramelize, about 8-10 minutes. Add garlic and cook another 2-3 minutes. Add jalapeno, brown sugar, pineapple juice, and lime juice. Simmer over medium to low heat for 15 minutes, until all ingredients are soft. Puree until smooth.

Preheat oven to 350F.

In a 13x10 (or similar) baking dish or sheet, cover the bottom with a layer of pita chips.

Toss chicken in ½ cup of the spicy pineapple lime sauce. Top pita chips with chicken, fresh pineapple, and 1 cup of shredded cheese. Bake for 8-10 minutes, until cheese is melted.


Remove dish from oven. Add spoonfuls of guacamole, yogurt, and salsa on the nachos. Top with the rest of the cheese. Return to oven for another 5-7 minutes, until the second layer of cheese is melted.

Garnish with cilantro, scallions and jalapenos. Serve with extra guacamole, salsa, and limes on the side.

Serves 4-6


Eat while hot!