I feel like if the FCC knew what I’m about to share, they’d require a public service announcement. Something like: Caution! These nachos may be habit forming. Because, um, they totally are. I made them last weekend as an experiment and — no joke — three bites in Jayce declared that they were, indeed, the {world’s best} nachos. Not just your average, ordinary nachos, though. These here are game changing Pineapple Bacon nachos and I’m here to tell you that they will leave you speechless.
This recipe, like many of my others, is the result of deconstructing another foodie favorite. Inspired by the traditional Hawaiian pizza, these pineapple bacon nachos mimic those flavors. I’m not a huge fan of Canadian bacon, though, and so I opted to replace it with bacon in this recipe. You’re welcome.
The secret science behind making this recipe work (I mean, besides bacon, of course) is that sweet and salty flavor profiles collide in the skillet. And then you pile on loads of cheese, fresh tomatoes, green onions and then top with a bbq “salsa” for a zesty finish. It’s tough to go wrong here folks. These Pineapple Bacon Nachos are so easy but oh so insanely good. If you’re looking for a recipe to wow your friends, take these to your next football party. But if you’re like me and you just kinda want to keep all that crazy deliciousness to yourself, make a batch of these and lock the doors.
If any part of you doubts the legitimacy of adding pineapple to nachos, you really should just cut off that part of yourself and proceed. Take my word for it here. As I mentioned, this recipe began as an experiment. It ended, however, with a mind-numbing experience of devouring every last scrape of anything left on the plate. Seriously people. Make these pineapple bacon nachos. Make them soon.
Bacon & pineapple nachos with bbq “salsa”
Ingredients
- 1 bag organic white corn chips
- 2 cups cheese (I used a combo of pepper jack and cheddar)
- 5 strips bacon, cooked and crumbled
- 1 cup fresh pineapple, diced
- 1 cup grape tomatoes, quartered
- 3 green onions, thinly sliced
- 1/4 cup sour cream
- 3 tablespoons barbecue sauce
Instructions
- Combine barbecue sauce and sour cream in a small bowl and whisk until it comes together into a smooth and creamy sauce. If desired, place sauce into a condiment bottle for easy squirting. Otherwise, you can just use a spoon to drizzle sauce over nachos.
- Cover the bottom of a cast iron skillet in a (relatively) single layer of chips. Top with cheese, bacon and pineapple. Place skillet under broiler on high until cheese is melted. Remove from broiler. Add an additional layer of chips, cheese, salsa and pineapple and return skillet to broiler until cheese is melted and bubbly. Remove from broiler. Top with tomatoes and green onions. Squirt or drizzle barbecue "salsa" over nachos. Serve immediately.
These look like a must-try! Have you had the pulled pork nachos from Capt. Cook’s at the Poly? They look a lot like this. They were fabulous! Instead of chips, they’re made on a mix of fried wantons and housemade potato chips.
I have not tried those, Leah, but it never hurts to add something on to my Disney wish list for next trip! Sounds yummy!
Oooh yum! I’ve not made Sunday’s menu yet, these may make an appearance. I love that you double layered when baking. I hate the bare chips underneath.
Do you think the bacon could be substituted for something in the vege/bean family? My husband is a vegetarian but he would love everything else in this dish.
You certainly could try subbing in black beans, Beth. Enjoy!
I tried these this weekend in advance of my Super Bowl party and they definitely made the cut. So creative and so good. Thank you!
I haven’t made these in ages and that’s a huge mistake. They are SO good. They’re totally going on our Super Bowl menu. My husband’s only request was that I add more bacon, because it’s pretty much his favorite thing ever.
Amazing! So good. Love the pineapple and bacon! Seriosuly addictive.