These Hawaiian Pork Nachos with Pina Colada Sauce are a tropical twist on a classic favorite. The combination of tender shredded pork, sweet pineapple, and creamy Pina Colada sauce will transport your taste buds to a beachside paradise. Perfect for parties or a delicious snack anytime!
Ingredients: 1 pound pork shoulder, shredded. 1 cup pineapple chunks. 1 cup shredded mozzarella cheese. 1/2 cup red bell pepper, diced. 1/4 cup red onion, diced. 1/4 cup fresh cilantro, chopped. 1/4 cup unsweetened coconut flakes. 1/4 cup sour cream. 1/4 cup mayonnaise. 2 tablespoons pineapple juice. 2 tablespoons coconut milk. 1 tablespoon lime juice. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon chili powder. Salt and pepper to taste. Tortilla chips for serving.
Instructions: Set the oven temperature to 375F 190C. Arrange a layer of tortilla chips onto an ovenproof dish or baking sheet. Shredded pork, pineapple chunks, red onion, red bell pepper, and half of the chopped cilantro should all be combined in a big mixing bowl. Add salt, pepper, chili powder, onion powder, and garlic powder for seasoning. Blend thoroughly. Evenly distribute the pork mixture over the tortilla chips. Top the pork mixture with mozzarella cheese that has been shredded. Bake for approximately 10 to 12 minutes, or until the cheese is bubbling and melted, in a preheated oven. Make the Pina Colada sauce while the nachos are baking. Combine the sour cream, mayonnaise, pineapple juice, coconut milk, lime juice, and the leftover cilantro in a small bowl. To taste, add salt and pepper for seasoning. After taking the nachos out of the oven, cover them with the Pina Colada sauce. For extra taste and texture, top the nachos with unsweetened coconut flakes. Enjoy your Hawaiian Pork Nachos with Pina Colada Sauce right away after serving!
Prep Time: 20 minutes
Cook Time: 12 minutes
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