Every bite of these Hawaiian Pulled Pork Nachos is layered with spicy, sweet, and gooey goodness! These meaty nachos are the ultimate game day food, or make a quick weeknight meal. Make a mile high stack because they will be gone before you know it!
I bought a smoker last summer and immediately fell in love. We have smoked pizza, brisket, burgers, summer sausage, veggies, and nuts. My very favorite of all the smoked meats is still pulled pork! It’s a little spicy, smoky, and so moist. When I smoke pork I usually smoke several roasts because it takes the same amount of time to smoke a few as it does to smoke one. And my tight wad self likes knowing I’m getting the most out of those smoker pellets. I also love having left over pulled pork! Who doesn’t like cooking once and having about 5 more meals out of the same meat? Seriously, who has time to cook something brand new every night of the week? Not me!
There is always pulled pork sandwiches and pork tacos. But, there is also Hawaiian Pulled Pork Nachos! I’m a chip lover so turning my pulled pork into nachos was a no brainer!
I always line my tray, plate, or platter with aluminum foil sprayed with nonstick baking spray before piling the toppings on. It makes clean up as easy as throwing the aluminum foil away. Can’t beat that!
Sprinkle a little grated cheese over the chips.
Next, add a little, or a lot, of your pulled pork. (If you don’t have a smoker, no worries, just pick some pulled pork up at the grocery store or check out this Slow Cooker Pulled Pork.) My pulled pork already had a little barbecue sauce mixed in with it, which is delicious but not necessary. You decide!
Add some beans. They are cheap and delicious. Besides what are nachos without beans?
Pineapple is the ingredient that makes these nachos amazing! Trust me, you are going to love it! Get carried away here if you want. Add olives, diced jalepenos, green onions, or anything else you can think of!
Drizzle a little barbeque sauce over the whole creation! Oh my, the sauce makes me want dive in!
Repeat layers as many times as you want making sure grated cheese is the final layer. Lots of grated cheese! Maybe even a couple different kinds of grated cheese!
Stick the whole baby in the oven for a few minutes to get everything all warm and melted together.
Done! Just like that! I want to know if these nachos last past the first kickoff at your house!
Hawaiian Pulled Pork Nachos (Quick and Easy Meal)
Ingredients
- tortilla chips
- grated cheese cheddar, pepper jack, colby jack whatever kinds you want
- pineapple tidbits
- pulled pork
- black beans
- barbecue sauce
- cilantro
- Other topping ideas include onions jalepenos, tomatoes, olives
- Serve with sour cream guacamole, salsa
Instructions
- This recipe can easily be made for one or for a huge crowd. Adjust amounts depending on how many people you are serving.
- Preheat oven to 400 degrees.
- Line a baking sheet or tray with aluminum foil, then spray with nonstick cooking spray.
- Scatter chips in a single layer over aluminum foil.
- Sprinkle a thin layer of cheese over chips.
- Add pulled pork, beans and pineapple over chips. (This is the time to add any other ingredients you like such as olives, onions, etc)
- Drizzle with additional barbecue sauce.
- Repeat layers as many times as you would like.
- Generously sprinkle grated cheese over the top.
- Bake for about 10 minutes. It will take a little longer if you are making a huge batch, and a little shorter baking time for a small batch. Just watch them close. You want them to be warm throughout and the cheese should be thoroughly melted.
- Serve immediately with sour cream, guacamole, and salsa!
Here are a few more appetizers for game day!
Amy, we are on the same wave length. I have some pulled pork in my fridge as we speak! I’ve been wondering what I should make with the leftovers. Houston – I’ve found the answer…these! Yum! I would have never thought to put pineapple on nachos – I love pineapple – these are going to be be gooooood!!
Oh I love leftovers! Pineapple gives these nachos extra little somethin’ somethin’! I could eat them several nights in a row and still love it!