Pineapple and Bacon Nachos With Brie and Chipotle-Orange Salsa Recipe

J. Kenji López-Alt

Pineapple and bacon nachos. [Photograph: J. Kenji López-Alt]

These individually constructed nachos are topped with juicy pineapple, smoky bacon, and plenty of melted cheese.

Yes, that's pineapple and bacon on my nachos. Read the Whole Story

The flavors of pineapple and pork already go very well together in al pastor tacos. Here, we flip the script and make the pineapple the star.
Smoky chipotle chilies and orange juice form a simple sauce that lends sweet, spicy, and tart notes to the nachos.

1/2 pound (225g) bacon, cut into 2-inch pieces
1/2 pound (225g) fresh pineapple, peel and core removed, cut into 1/4-inch dice
Kosher salt and freshly ground black pepper
2 chipotle chilies packed in adobo sauce, plus 1 tablespoon adobo sauce (about 60ml purée)
3 tablespoons (45ml) fresh orange juice
32 freshly fried corn tortilla chips or high-quality store-bought tortilla chips (see note above)
8 ounces (225g) Brie cheese
1 recipe Charred Salsa Verde
1 red jalapeño or Fresno chili, thinly sliced crosswise
Fresh cilantro leaves, for garnish

1.

Cook bacon in a 10- to 12-inch nonstick or cast iron skillet over medium heat, turning frequently, until crisp. Transfer to a paper towel–lined plate and set aside. Do not wipe out skillet. Add pineapple to hot bacon grease, toss to coat, then cook, tossing occasionally, until tender and lightly browned, about 5 minutes total. Season to taste with salt and pepper. Transfer to a plate.
2.

Combine chipotle chilies, adobo sauce, and orange juice in a blender or in the jar of an immersion blender. Blend until a smooth purée is formed. Season with salt and pepper and set aside.
3.

For the Nachos: Adjust oven rack to middle position and preheat oven to 425°F (218°C). Spread a single layer of chips on a foil-lined baking sheet. Top each with some pineapple, a small piece of bacon, and a thin slice of Brie. Bake until Brie is soft and bubbly, about 2 minutes. Top each chip with chipotle-orange salsa, Charred Salsa Verde, a slice of chili, and a little cilantro. Serve immediately and repeat with remaining batches.