- Serves 4-6
- Preparation time 15 mins
- 1 435g tin pineapple chunks
- 2 cloves garlic
- 25g soft brown sugar
- 1 small green chilli – approx 15g
- 1 medium red onion
- 20g tomato puree
- 5g fresh coriander
- 125g spicy Cheddar cheese with chilli
- 300g tortilla chips
- 100g red cabbage
- 400g pulled pork with olive oil, black pepper and thyme
- 100ml sour cream
- Preheat the oven to 200c/400f/gas 6
- Drain the pineapple chunks
- Put the juice in a small pan
- Peel and finely mince the garlic and add to the pan along with the brown sugar
- Bring to the boil and then remove from the heat – transfer to a bowl
- Finely chop the chilli along with the seeds and add to the mix
- Chop up the pineapple chunks and add
- Peel and finely chop the red onion and add this, together with the tomato puree
- Finely chop the coriander and stir through the salsa
- Grate the cheese
- Put the tortilla chips onto a baking sheet
- Sprinkle over the grated cheese
- Bake in the oven for 15 mins
- Finely shred the red cabbage
- Reheat the pork
- Serve the nachos topped with the shredded cabbage and drizzled with some soured cream, and top with the pulled pork.
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