Dice the tomatoes, onion, jalapeno, garlic, cilantro, and pineapple and add to a bowl.
Add in the seasonings and lime juice.
Stir and refrigerate until ready to serve.
Nacho Directions
Grill your chicken over high heat. We grilled it for 5 minutes before flipping it and grilled it until it reached 165 degrees internal.
Remove the chicken, hit it with some fresh lime juice, and let it rest for 5-10 minutes before cutting into bite sized pieces.
Get a larger pot and sprinkle some of your pico in the bottom. Next add your queso and chicken and then your chips. Repeat this process in layers to allow for even distribution of your toppings. Place a plate or cooking tray over the large pot and flip it upside down to reveal your nachos! If you use store bought chips, they will get soggy pretty quickly compared to homemade chips so do not assemble the nachos until you are ready to eat.