Spicy Pineapple Lime Chicken with Pita Nachos

Created by: Thien-Kim Lam of the I'm Not the Nanny blog.

Pair a rotisserie chicken with this sweet and spicy fresh pineapple, lime, and jalapeño puree – then add in a little PeakFection® salsa and guacamole– to make this flavorful reinterpretation of nachos even easier.

23-30 mins | Prep time: 10 min | Serves: 4-6 | Yields: 4-6 servings servings
Ingredients: Spicy Pineapple Lime Sauce
  • 1 Tbsp. of butter
  • 1 cup fresh pineapple, diced (canned works too)
  • 1/2 cup diced red onions
  • 2 cloves of garlic, chopped
  • 2 Tbsp. of jalapeño, diced (add more if you want)
  • 1/3 cup brown sugar
  • 1 1/2 cups pineapple juice
  • 1/3 cup of lime juice (about 2 limes)
Ingredients: Baked Nachos
  • 1 bag of pita chips
  • 1/2 cups of cooked chicken, shredded or diced
  • 1/2 cup of fresh pineapple, diced
  • 2 cups of shredded Mexican blend cheese
  • 1 (14 oz.) container of PeakFection® Guacamole
  • 1 (14 oz.) container of PeakFection® Red Salsa
  • 1/2 cup plain Greek yogurt
  • 1/4 cup cilantro, chopped
  • 2 Tbsp. jalapeño, diced (optional)
  • 1/4 cup scallions, thinly sliced
  1. In a medium, non-reactive saucepan, 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.
  2. Add garlic and cook another 2-3 minutes. Add jalapeño, brown sugar, pineapple juice and lime juice. Simmer over medium to low heat for 15 minutes, until all ingredients are soft. Puree until smooth.
  3. Preheat oven to 350°F. Cover the bottom of a 13x10" (or similar) baking sheet with a layer of pita chips. Toss chicken in 1/2 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.
  4. Remove dish from oven. Add spoonfuls of guacamole, yogurt, and salsa on the nachos. Top with the rest of the cheese.
  5. Return to oven for another 5-7 minutes, until the second layer of cheese is melted. Garnish with cilantro, scallions and jalapeños. Serve with extra guacamole, salsa, and limes on the side.

View Party Plan: Fiesta Dinner