Beach Chicken Nachos Recipe

Marinate chicken

In a medium bowl whisk together pineapple juice, lime juice, honey, soy sauce, apple cider vinegar, minced garlic, smoked paprika, ground cumin, 1 tsp salt, 1/2 tsp pepper and 1 tbsp olive oil. Place chicken breasts in a resealable bag or shallow dish and pour marinade over. Seal or cover and refrigerate for at least 30 minutes and up to 2 hours.

Cook chicken

Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade (reserve marinade). Sear chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer chicken to a cutting board, rest 5 minutes, then slice or shred into bite-sized pieces.

Reduce reserved marinade (optional)

While chicken rests, pour reserved marinade into a small saucepan and bring to a boil for 1–2 minutes to reduce and pasteurize. Simmer until slightly thickened, about 3–4 minutes. Brush a little of this glaze on the sliced chicken for extra sweet-tangy flavor.

Combine diced pineapple, finely diced red onion (1/4 cup), chopped cilantro, minced jalapeño (if using), 1 tablespoon lime juice, 1/4 tsp salt and 1/8 tsp black pepper in a bowl. Stir to combine and taste; adjust lime or salt as needed. Refrigerate until ready to assemble to let flavors meld (at least 10 minutes).

Warm the prepared queso in a small saucepan over low heat or in a microwave-safe bowl until smooth and pourable (about 1–2 minutes in microwave, stirring halfway). Keep warm.

Mix shredded cheddar and Monterey Jack in a small bowl and set aside for sprinkling and melting over the chips.

Preheat oven to 400°F (204°C). On a large rimmed baking sheet or oven-safe platter, spread 8 cups of sturdy tortilla chips in an even layer.

Drizzle warmed queso evenly over the chips, then scatter the shredded cheese blend across the top. Evenly distribute the sliced/shredded glazed chicken over the chips and cheeses.

Bake in the preheated oven for 6–8 minutes, until cheese is melted and bubbly and edges of chips are lightly toasted. If you want extra browning, broil on high for 30–60 seconds—watch closely to avoid burning.

Remove nachos from oven. Immediately top with shredded lettuce, pineapple salsa, sliced/diced avocado, thinly sliced red onion (1/4 cup), and a sprinkle of chopped cilantro. Add pickled jalapeños if desired.

Season lightly with the remaining 1/4 tsp salt and a pinch of cayenne or a drizzle of hot sauce to taste. Serve with lime wedges on the side; squeeze lime over individual portions before eating.