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

Pineapple and bacon nachos. J. Kenji López-Alt

Why It Works

  • 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.

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

Recipe Facts

Active: 45 mins
Total: 45 mins
Serves: 4 to 6 servings

Rate & Comment


  • 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)
  • 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.

Special equipment

Blender, rimmed baking sheet


This recipe works best with freshly fried chips. To make chips, cut taco-sized corn tortillas into quarters. Heat up 2 to 3 cups of vegetable or peanut oil in a wok or Dutch oven on the stovetop to 375°F (190°C). Adjust flame to maintain temperature. Working in batches, add tortillas and fry, agitating with a metal spider, until edges just start to brown. Flip chips over and continue to cook until crisp and light golden brown. Transfer chips to a paper towel–lined tray, sprinkle with salt to taste, and let sit for 2 to 3 minutes to drain. Repeat with remaining batches.

This Recipe Appears In