recipe images



Prep Time
20 MINS.

Cook Time
20 MINS.

  1. 1 (16 ounce) package multigrain tortilla chips
  2. 1 red bell pepper, diced
  3. 1 orange bell pepper, diced
  4. 1 bunch green onions, chopped
  5. 1 avocado - peeled, pitted, and diced
  6. ½ pineapple, peeled and cut into 1/2-inch dice
  7. 8 thick slices bacon
  8. ¾ cup Caribbean jerk marinade
  9. 1 pound cooked shrimp, peeled and deveined
  10. ½ pound shredded Monterey Jack cheese
  11. 1 bunch fresh cilantro, chopped


  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. Serve hot.

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Recipe adapted from: