To Prepare the Chicken: Rinse and pat dry chicken breasts.
Coat with Spice Isle Tropical Seasoning & Rub on all sides and place in a gallon sized ziplock bag.
Add in the rest of the ingredients, zip shut and place in the refrigerator for at least 3 hours.
To Prepare the Tropical Salsa: Add diced fruit, jalapeño, cilantro and lime juice to a bowl. Stir to combine. If you want to make a "pineapple bowl" for your salsa, lay your pineapple on its side and make a cut with a sharp knife from the bottom of the pineapple through the leaves, cutting it into two halves.
Make small cuts into the fruit part of the pineapples and around the edge, taking care not to cut all of the way through. Use a spoon to remove the fruit. Depending upon how pig your pineapple is, your salsa may or may not all fit inside.
Preparation of the Chicken Continued: When chicken has marinaded for a minimum of 3 hours, remove it from the bag, discarding the marinade. Place on a grill, heated to 375 degrees F. Grill approximately 5 minutes per side, or until chicken reaches an internal temperature of 165 degrees F. Remove and shred chicken.
Combine with Spice Isle Tropical Tamarind Gourmet Sauce.
Preparing the Sheet Pan Nachos: Preheat oven to 425 degrees F.
Cover a large sheet pan with a good quality parchment paper. Lay tortilla chips in a single layer over the parchment.
Note: if you are planning to lay your pineapple in the middle, like I have, leave a small space in the middle with no chips. Top chips with chicken and cheese. Bake for 5 minutes, or until cheese is melted. Top with cilantro and jalapeño slices if desired.Serve with Tropical Salsa. Enjoy the taste of the Islands!
If grilling the chicken isn't an option, heat a skillet up to medium high, sear chicken on both sides. Reduce heat to medium and cook chicken until it reaches an internal temperature of 185 degrees before shredding. Nachos can also be prepared on the grill. Lay sheet pan on a 425 degree grill and remove when cheese is melted. Everything can be prepped ahead of time, and cooked right at your away tailgates!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (122g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 188 (57%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 40.1mg||12 %|
|Sodium 359.9mg||12 %|
|Potassium 157.7mg||4 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 21.8g|
|Protein 13g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 328
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