Hawaiian Buffalo Chicken Nachos makes the perfect easy appetizer, made entirely on a sheet pan with tangy buffalo sauce, sweet pineapples and gooey cheese.
Yields 4-5
Easy Hawaiian Buffalo Chicken Nachos are made entirely on a sheet pan with tangy buffalo sauce, sweet pineapples and gooey cheese.
15 minPrep Time
10 minCook Time
25 minTotal Time
Save RecipeIngredients
6 tablespoons unsalted butter
1 1/4 cup buffalo sauce (I used Frank's)
1/2 cup honey
Large tortilla chips
1 cup skinless, boneless cooked chicken, diced (leftovers or rotisserie chicken work well)
10-12 ounces (about 2-3 cups) of cheese, shredded ( I used half Cheddar and half Monterey Jack)
1 1/2 cups fresh pineapples, diced
4 tablespoons cup blue cheese or feta
Optional Toppings
extra buffalo sauce for drizzling
fresh parsley, for topping
celery and carrot sticks for serving
Instructions
- In a small saucepan over low heat, whisk together buffalo sauce, butter, and honey until melted and combined. Remove from heat and pour half of the sauce into a small bowl or cup - set aside.
- Stir cooked chicken into the pot of buffalo sauce until combined.
- Preheat oven to 400 F.
- Line a rimmed sheet pan with parchment paper or foil and spray with cooking spray - or alternatively - just spray the pan generously with non-stick cooking spray.
- Evenly spread out tortilla chips in a single layer and sprinkle with a layer of cheese. Spread half of the chicken and pineapples evenly over the chips. Drizzle 1/3 of the reserved buffalo sauce over and sprinkle with more cheese.
- Top with another single layer of chips, and sprinkle with remaining cheese, chicken and pineapples. Drizzle with 1/2 of the reserved sauce.
- Bake until the cheese is just melted, about 10 minutes.. Drizzle with remaining sauce and top with crumbled blue cheese or feta. Sprinkle with parsley and serve with sour cream, celery and carrot sticks if desired.
