Caribbean Nachos

Caribbean Nachos

Smarz325 0

"This recipe combines spicy, sweet, and salty with a definite Caribbean flair. The multigrain chips make it a heartier and healthier dish, and add a wonderful nutty flavor. Chicken can be subbed for the shrimp, but increase the cooking time as necessary. Serve with sour cream and picante salsa."

Ingredients 40 m {{adjustedServings}} servings 1268 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1268 kcal
  • 63%
  • Fat:
  • 68.9 g
  • 106%
  • Carbs:
  • 108.4g
  • 35%
  • Protein:
  • 59 g
  • 118%
  • Cholesterol:
  • 299 mg
  • 100%
  • Sodium:
  • 2809 mg
  • 112%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Layer the chips on a tray or cookie sheet. Arrange the red pepper, orange pepper, onion, avocado, and pineapple on top of the chips.
  3. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly crisp; drain on a plate lined with paper towels. Chop the bacon and sprinkle over the nachos.
  4. Pour the jerk marinade into a saucepan over medium heat. Cook, stirring continually, until the marinade reduces to a thick sticky consistency, about 3 minutes. Add the shrimp and stir to coat; cook until the shrimp are hot. Scatter the shrimp over the nachos; top with Monterrey Jack cheese and cilantro.
  5. Place the nachos in the oven until the cheese is melted, about 7 minutes.
Tips & Tricks
Garlic and Parmesan Chicken Wings

See how to make garlicky, crispy chicken wings.

Garlic Ginger Chicken Wings

See how to make saucy oven-fried chicken wings.

Rate recipe

Your rating


Reviews 22

  1. 30 Ratings


I have made this twice in the last two weeks for different events. Every one loved it! It is a very unusual combination, and it presents beautifully! I just microwaved the Jerk sauce and I coated both shrimp and the pineapple with the sauce. I also used shredded pepper jack chees as a reviewer below suggested. My father in law said it was the best appetizer he has ever had, and he has dined in some of the top restaurants in the country!


Fantastic nachos. Made as directed even though I was apprehensive of all the bell peppers and onions. Perfect amount of ingredients and wonderful blend of flavors! Thanks for sharing. I served it with Planter's Punch...equal amounts of Myers rum, oj and pineapple juice and splash of grenadine. YUM!


The many reviews that added black beans sounded pretty good and I wanted it to be filling, because it was our dinner. Since my shrimp was raw and large, I cut it in more bite sized pieces, put the pineapple pieces in the cooking sauce first until they were tender, mixed in the drained black beans and then added in my shrimp until it was just starting to turn pink. I then drained the liquid off very well in a strainer, and spread that over the veggie mixture. A trick I've learned to keep your nachos from being soggy is to put most the shredded cheese on top of the chips, then top with the veggies since they need the heat to cook, and putting a thick layer of cheese on top of all your veggies traps the moisture and chips soak it up. Throw more cheese on the top the last minute or so of cooking until it all melts. Your chips stay crunchy. My son said this was the best nachos he's ever had, and he is 25 and eats out a lot with friends. Both my husband and I thought is was a fun summer meal, and it was very filling. All this covered a 15X10 pan, and half of a second it makes a lot.