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Leftover Fried Chicken and Pineapple Nachos

Best way to create a weed-infused leftover meal with chicken, nachos and cannabis butter!
Prep Time15 mins
Cook Time15 mins
Course: Side Dish
Keyword: (Cannabutter), Chicken
Author: Steph Van De Ven
Cost: 15 +/-


  • Baking tray
  • Parchment Paper
  • Cheese Grater
  • Sharp knife
  • Cutting Board


  • 1/2 cup sour cream
  • 2 tbsp cannabis butter
  • 2 tsp jerk sauce
  • 6 cups tortilla chips
  • 3 cups cheddar cheese grated
  • 1 cup pineapple cubed
  • 1/2 small red onion chopped finely
  • 2 jalapeno peppers minced
  • 2 green onion stalks chopped finely
  • 2 cups leftover chicken shredded


  • Preheat oven to 400°F. In a small bowl, combine sour cream, cannabutter and jerk sauce. Set aside until serving.
  • Layer about ⅓ of the tortilla chips on a baking sheet with parchment paper. Top with about ⅓ of cheese, fried chicken, pineapple, red onion and jalapeno peppers. Then repeat with another layer — ⅓ of the tortilla chips, cheese, chicken, pineapple, onion and jalapenos. Place the nachos in the oven to bake for 5 minutes, until the cheese is melted.
  • Remove the nachos and make another layer using the remaining ingredients, forming a pyramid. Return to the oven for an additional 10 minutes until the cheese is bubbling and tortilla chips are beginning to brown.
  • Spoon a large dollop of the jerk sour cream on the top of the nachos and sprinkle with green onions. Enjoy!