Pineapple Sriracha Chicken Nachos
Recipe by Desirée ‘BlackstoneBetty’ Dukes
Ingredients:
- 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
Directions:
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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.
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Mix bbq sauce with sriracha and honey.
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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.
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Griddle jalapeño slices 1 minute per side, remove and set aside.
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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.
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Drizzle bbq sauce around nachos.
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Place chicken and shrimp on top of chips spread out. Dust with seasoning. Add remaining cheese.
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Top of the nachos with crushed pineapple, onions, cilantro and jalapeños all spread out. Dollop guacamole and sour cream in the center. Enjoy!