BBQ Chicken, Cheddar & Pineapple Tostadas - Quick, Easy, Delicious.

 

These days I eat chicken more than I do any other protein.  The cost of Beef and Lamb are prohibitive!  I would call them insane.  It is only to be enjoyed as a rare treat.  Chicken is a bit more affordable, but even that is not cheap.

When I do cook any kind of meat or poultry, I try to use up every scrap of it that I can, so that there is no waste.  I consider myself somewhat of an expert at using up leftovers. Rising five children will do that for you.

When you have five children, not only do you have to stretch your food to go further, but you also have to make your leftovers really inventive and tasty so that the kids will eat them! My children always gobbled up my leftovers because I was really good at disguising them. In fact my leftovers from a roast chicken, beef, ham, etc. often tasted better than the roast itself!

 

I saw this BBQ Chicken Tostadas recipe the other day on a page called The Creative Bite. It looked and sounded really delicious. Crisp tostadas shells topped with cubes of chicken, pineapple, BBQ sauce, and cheese.  Yum.  I made a BBQ & Pineapple Chicken pizza not long ago that was really tasty.

How could this ever be wrong!

Simply put, it wasn't. This was delicious, and not only that, they were really quick and easy to throw together. I cut the recipe in half to make only two tostadas and I could have been a real piggy and eaten both of them myself. There is that danger.  You have been warned.

Depending on the BBQ Sauce you use, these are gluten free as well.  My tostadas shells were made only from corn with no trans fats and were cholesterol free. The brand is Charras and they are made in Mexico.

Anyways, this made for a quick, easy and delicious lunch as well as being another tasty way to use up cooked chicken!!  I highly recommend!

 

INGREDIENTS NEEEDED FOR BBQ CHICKEN,

CHEDDAR & PINEAPPLE TOSTADAS

Just a few simple ingredients. These are a great way to use up leftover cooked or rotisserie chicken.

 

• 2 crisp corn tostada shells
• 2/3 cup cooked chicken, diced
• 2/3 cup diced pineapple, drained and patted dry
• 4 TBS BBQ sauce (choose your favorite)
• 1/2 cup (42g) grated cheddar cheese (can use light)
• 1 spring onion, washed, trimmed and chopped (to garnish)
• sour cream to serve (optional)
• guacamole to serve (optional)

 

You can find tostadas shells in the International Aisle of the grocery store here in Eastern Canada. Super Store to be specific and they come in plain or jalapeno.

I have only one complain about them.  More than half of them are usually broken.

What is a tostada shell?  It is a crispy corn tortilla, about 5 inches or so in diameter. It is similar to a hard taco shell but flat.  They are very crisp and crisp up nicely in the oven. They do soften up quickly, however, when you add toppings.

 

You can use leftover cubed or shredded cooked chicken, or chicken left from a rotisserie chicken. You can also poach chicken to use purposely for this recipe or other recipes which require cooked chicken. 

I tell you how to do that here.  It is very simple to do, and the chicken comes in handy for all sorts. In fact I share quite a few ideas on that page for how you can use it. 

 

I used Pineapple Spears in Coconut Water that I got at Costco. Its delicious. For this recipe I needed only one spear.  You can lay the remainder out on a lined baking sheet and freeze individually, ready to pop into a zip lock baggie to keep in the freezer for future use. Great for smoothies and all sorts.

I used a strong white cheddar, but a medium would be find as would Monterey Jack cheese or a spicy Jack cheese.  I like to grate my own cheese. If you want to cut back on fat and calories, simply use a low fat cheese.

 

HOW TO MAKE

BBQ CHICKEN, CHEDDAR & PINEAPPLE TOSTADAS

These are incredibly quick to make.  Simple ingredients put together easily and quickly, with incredibly delicious results. 

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with some aluminum foil or baking paper. (I used non-stick aluminum foil. It works very well.)
2. Lay the tostada shells in a single layer on the baking sheet.
3. Divide the chicken between the two tostada shells. (1/3 cup each). Scatter the pineapple over the chicken. (1/3 cup each) (My chicken was cut into 1/2-inch cubes and the pineapple the same.)
4. Drizzle 2 TBS of BBQ sauce over each tostada. Divide the cheese between them. (1/4 cup/21g each) (I used Sweet Baby Ray's Hickory sauce for chicken or ribs.)
5. Bake in the preheated oven for 10 to 12 minutes until everything is heated through and the cheese has melted.
6. Remove from the oven and scatter the spring onions over top.
7. Serve immediately with the sour cream/yogurt and or guacamole. (I didn't really enjoy the guacamole with this.  The sour cream was fabulous however!)

 

DO I HAVE TO USE BBQ SAUCE ON THESE?

Absolutely not. You can feel free to adapt these to what you love. I used a sweet hickory BBQ sauce, but a Teriyaki or Jerk sauce would also be nice.  You could keep it really Tex Mex as well by using a Mexican style sauce that you enjoy.

WHAT CAN I USE INSTEAD OF TOSTADAS SHELLS?

I appreciate that not all people have the availability of Tostadas Shells. In that case you can use small corn or flour tortillas, crisped up in a bit of oil in a skillet. Simply heat a bit of oil in a skillet and add the tortillas, flipping them over when they are browned on one side and cook to crisp up and brown the other side.

CAN I MAKE THESE AHEAD? 

AND HOW LONG WILL THEY KEEP?

I do not recommend making these too far ahead of when you want to eat them as the tostada sells will soften and not stay crisp. I also do not recommend keeping any leftovers. These are definitely a make and eat now dish!

 

A FEW OTHER

SNACK OR LUNCH OPTIONS

YOU OR THE KIDS MIGHT ENJOY

EASY PIZZA ROLLS -Sometimes lunch just needs a little upgrade—and these Easy Pizza Rolls are the perfect twist! Flaky, golden scone dough hugs melted mozzarella and spicy pepperoni, creating bite-sized pockets of savory bliss. They're crisp on the outside, gooey on the inside, and loaded with flavor in every roll.

MINI CHICAGO DEEP DISH PIZZAS - Craving pizza but short on time? These Mini Chicago Deep Dish Pizzas deliver the rich, cheesy indulgence of classic deep dish—in a fast, fuss-free format. Baked in a muffin tin with gooey mozzarella, punchy pepperoni, and a crispy golden crust, they're the ultimate snack-size comfort food.

 

 

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Yield: Makes 2 servings

Author: Marie Rayner

BBQ Chicken, Cheddar & Pineapple Tostadas

Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

Whether you enjoy these as a snack or a light lunch be prepared to fall in love with this sweet, savory and salty combination! You can use light cheese and serve with plain yogurt to cut down on the fat and calories if you wish. Quick, easy and delicious!

Ingredients

• 2 crisp corn tostadas shells
• 2/3 cup cooked chicken, diced
• 2/3 cup diced pineapple, drained and patted dry
• 4 TBS BBQ sauce (choose your favorite)
• 1/2 cup (42g) grated cheddar cheese (can use light)
• 1 spring onion, washed, trimmed and chopped (to garnish)
• sour cream to serve (optional)
• guacamole to serve (optional)

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line a small baking tray with some aluminum foil or baking paper.
2. Lay the tostada shells in a single layer on the baking sheet.
3. Divide the chicken between the two tostada shells. (1/3 cup each). Scatter the pineapple over the chicken. (1/3 cup each)
4. Drizzle 2 TBS of BBQ sauce over each tostada. Divide the cheese between them. (1/4 cup/21g each)
5. Bake in the preheated oven for 10 to 12 minutes until everything is heated through and the cheese has melted.
6. Remove from the oven and scatter the spring onions over top.
7. Serve immediately with the sour cream/yogurt and or guacamole.

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