CHICKEN TERIYAKI NACHOS

Appetizers|Asian|Chicken|Gluten-free

Ingredients

The Chicken Teriyaki:

3-3 ½ pounds boneless, skinless chicken breast and/or thighs

1 large onion, chopped

1 jalapeno pepper, chopped including seeds

6 garlic cloves, chopped

2 tablespoons fresh ginger root, minced

1 pound pineapple, chopped into 1-2” chunks

½ cup brown sugar, packed

½ cup soy sauce

¼ cup Thai chili sauce

1 cup chicken stock

½ cup orange juice

The Nachos:

1, 12 ounce bag tortilla chips

2 cups shredded cheddar cheese

2 cups shredded mozzarella cheese

1 jalapeno pepper, cut cross-wise into very thin round slices

1 small red bell pepper, finely chopped

2 scallions, chopped

Sriracha mayo

Thai chili sauce

3 teaspoons mixed black and white sesame seeds

Instructions

Preheat oven to 325 degrees.

Combine all of the teriyaki ingredients in a Dutch oven and mix to combine. Place the Dutch oven on the stove and bring to a boil. Cover the pot and place in the oven for 3-3 ½ hours, until the chicken is falling apart when you shred it with 2 forks.

Shred all of the chicken in the sauces in the pan into bite size pieces.

Increase the oven heat to 375 degrees and line a large rimmed baking sheet with foil.

Spread the chips all over the baking sheet in an even layer. Top the chips all over with the shredded chicken followed by the cheeses. Place the pan back in the oven and cook for 6-8 minutes until the cheese is melted.

Top the nachos evenly with the jalapeno slices and scallions. Drizzle the sriracha mayo and chili sauce over the top. Sprinkle the sesame seeds all over.