1/2cupcanned pineapplesliced. Diced mango can be a nice alternative
Juice of 1 lime
8ouncescorn tortilla chipsapproximately half of a store-bought bag, or, if prepared fresh, use 15 corn tortillas, each cut into 6 triangles
8ouncesMonterey Jack cheeseshredded (about 2 cups)
Simple Pico de Gallostorebought salsa is okay too
To marinate the chicken: In a bowl, whisk all of the ingredients for the marinade to combine and add to slow-cooker. Alternatively, just douse it in a storebought sauce. If you're making the chicken on the grill or elsewhere, apply the marinade afterwards.
Place the chicken into the slow-cooker and let marinate in there for at least 4 hours.
Meanwhile, when the chicken is nearly done cooking, you can layer the tortilla chips in a baking sheet. Preheat the oven to 375 degrees. Evenly distribute the green onion, jalapeno, and pineapples over the chips. Then cover the chips with the shredded cheese. Bake the nachos for 5 to 7 minutes, or until the cheese has melted.
Allow the chicken to cool for 5 minutes while the nachos are in the oven, and shred the chicken with a fork. It should fall apart easily and you can place it right onto the nachos. Serve right away with your choice of guac, salsa or pico de gallo, and sour cream.
Jerk Chicken Nachos loosely adapted from 'Ultimate Nachos', via Lee Frank & Rachel Anderson.