Pineapple Sriracha Chicken Nachos
Recipe by Desirée ‘BlackstoneBetty’ Dukes
- ½ lb Chicken, chopped
- ½ lb Shrimp, wild caught, chopped
- BLACKSTONE Pineapple Sriracha Seasoning
- 2 tbsp Olive oil, divided
- 1 bag Tortilla chips
- 1 C White Cheddar, hand grated
- 1 C Sharp Cheddar, hand grated
- 1 Jalapeños, sliced
- 1 cup crushed Pineapple
- ¾ c BBQ Sauce
- ¼ c Sriracha
- 1 tbsp Honey
- 1 c Guacamole
- 1 bunch Cilantro, chopped
- ¼ c Red Onions, chopped
Chop chicken into small pieces and place in a bowl toss with 1 tbsp oil and seasoning. Cover and refrigerate for 20 minutes. Repeat with shrimp. Shrimp can be left whole if small.
Mix bbq sauce with sriracha and honey.
Turn BLACKSTONE to medium heat and sear chicken and shrimp separately. Use spatulas to turn chicken to sear each side. About 4-5 minutes total. Shrimp will take 2-3 minutes total.
Griddle jalapeño slices 1 minute per side, remove and set aside.
Place tortilla chips in air fryer drawers preheated to high heat for 2-3 minutes to crisp and warm chips. Remove, place chips in an aluminum tray on low heat on the griddle and immediately cover with half of the shredded cheeses.
Drizzle bbq sauce around nachos.
Place chicken and shrimp on top of chips spread out. Dust with seasoning. Add remaining cheese.
Top of the nachos with crushed pineapple, onions, cilantro and jalapeños all spread out. Dollop guacamole and sour cream in the center. Enjoy!