1rotisserie chickenmeat picked from bone, shredded
1bottle BBQ sauce
2cupspepper jack cheeseshredded
½red onionthinly sliced
2green onionswhite and light green parts, thinly sliced
Heat your gas or charcoal grill.
In a saucepan set over medium heat, mix the shredded chicken with the bottle of bbq sauce. Once the mixture gets warm, remove from heat.
Tear 4-6 pieces of Reynolds non-stick foil into 18” sections. With the non-stick side facing up, fold all 4 of the edges into the center, making walls to form small foil trays. The final size being approximately 8” x 6”.
Fill each tray with a handful of tortilla chips. Sprinkle the chips evenly with half of the cheese. Add the bbq chicken in small pieces, followed by the pineapple, red onion and jalapeño. Top with remaining cheese and place foil trays directly on the grill until the cheese is melted and the outer chips are starting to brown. About 5-10 minutes depending on the grill.
Carefully remove nachos from the grill with a glove or metal spatula and top with avocado, cilantro and green onions. Enjoy.