BBQ Chicken Nachos with Pineapple Salsa

About a week and a half ago, I was going to make BBQ chicken quesadillas with pineapple salsa.  I realized in my hurry at the grocery store, I got out without the tortillas, and I didn't have any in the fridge.  I had hungry boys that needed to be fed!  What do I do?  Well, this was what I came up with, and my husband has asked me almost every other night when I'm making them again!  These have a wonderful combination of salty, sweet, and crunch.

BBQ Chicken Nachos with Pineapple Salsa
2 breasts of chicken
Pinch of salt
4 TBSP BBQ sauce
1 bag tortilla chips, organic if possible
1-1 1/2 cup pepper jack cheese, grated


For Salsa:
1/2 fresh pineapple cut into wedges
2 green onions, sliced with some green parts
2 TBSP Cilantro
1 tsp salt
1 cob fresh corn, removed from husk
1-2 jalapeno peppers, seeds removed and diced

Directions:
Grill pineapple, place on a panini press or under broiler for 3-4 minutes.  Dice other ingredients for salsa and add salt.  Put in small bowl and set aside.

Salt chicken.  Grill chicken until cooked through.  When the chicken is cooked, brush with BBQ sauce and cut into small bite-sized pieces.

Layer chips, chicken and cheese on a baking sheet and heat under a broiler until the cheese is melted.  Top with salsa and serve.  Enjoy!

Dinner:

Sunday: Broccoli and Pesto Tagliatelle from Jamie Oliver's Food Revolution

Monday: Steak and Cheese Croissant Sandwiches

Tuesday: Crock Pot Sloppy Joes

Wednesday: Leftovers

Thursday: Chicken Korma

Friday: Homemade Pizza

Snacks: 

Homemade Fruit Leather

Granola Bites

Breakfast:

homemade granola

cereal

waffles with peanut butter

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?