Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole (Crock Pot Recipe)


Gluten-free Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole is a delicious weeknight crock pot recipe!


Howdy, all! I hope you had a nice weekend!

Lincoln had a very special Valentine’s Day greeting for his Mama…with a little help from Dad, me thinks. And perhaps a serial killer. I actually looked around half expecting someone to jump out of the closet when I opened his swaddle Friday morning and found this ransom note-esque message drawn on his onesie – baHA!


The rest of the day was awesome! Ben came home early bearing wine and flowers. Louis Martini = Be Mine.


Lincoln and I returned the favor by putting together a cheese plate while Ben prepared the main event…Seafood Gumbo and a Flourless Chocolate Torte with Raspberry-Lime Sauce for dessert. It was spectacular!!! Who knew gumbo could be so romantic? ;)


The rest of the weekend was spent chilling. I actually turned to Ben on Saturday as we were lounging on the couch and said I couldn’t remember the last time we had such a leisurely couple of days. It was so nice.

Saturday night we had my parents over for what was supposed to be an Olympic watching party (I’m trying to get into them, really I am!) with Chipotle for dinner, but the cable was out city-wide so we ate our bowls to the tunes of Pandora then watched videos of Lincoln on Apple TV via our iPhones.

My, how times have changed. ;)

I had trouble sleeping that night because of the succulent scent wafting from the kitchen. Slow cooker pulled pork, which I used to make Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole, was cookin’ low and slow!


Pork roast slow-cooked in BBQ sauce, sweet onions, and pineapple juice is shredded then piled atop homemade baked corn tortilla chips with mozzarella cheese, zingy red onion, and sweet chopped pineapple. Dolloped with garlicky guacamole spiked with more pops of pineapple, Ben and I GOBBLED this crunchy, cheesy, chewy skillet up! Lincoln had pork on the brain too. ; )


On Friday I mentioned Ben’s favorite pizza is Hawaiian Pizza, which is the inspiration for these nachos. Pineapple, “ham” aka slow cooked pork, and mozzarella cheese are the anchors of these nachos, which are assembled and baked right in a cast iron skillet for a fun and easy presentation.

Believe it or not, these nachos fall under the “healthy” category – for nachos anyway. I mean, usually they’re cheese served with a side of chips, right? Which I am all for on occasion, but when you use tons of flavorful ingredients like juicy, slow-cooked Hawaiian pork, pineapple, and smokey BBQ sauce, you don’t NEED tons of cheese!

Plus I made homemade baked corn tortilla chips (so unbelievable easy – you’ll flip) and, well, I for one have always considered guacamole a health food. You should too. It’s the right thing to do.


Start by trimming a 3-4lb boneless pork butt (also called a shoulder roast) of any big pieces of fat, then cut it into 8 big hunks. Place the hunks into the bottom of a large crock pot (I used a 6-quart’er) then season the hunks on all sides very generously with garlic salt. LOTS of garlic salt!!


Next add 1/2 cup of your favorite BBQ sauce, a 15oz can chopped pineapple plus the juice, and 1 sliced red or sweet onion. Pop the lid on top then cook on low for 7-9 hours (I don’t recommend slow cooking pork on high,) or until the pork shreds very easily with two forks.

Mix 2 cups of the shredded pork with 1/2 cup more BBQ sauce, then refrigerate or freeze the rest. The extras make for awesome pulled pork sandwiches, quesadillas, or hash!


K! When the pork has about an hour left, make the homemade baked corn tortilla chips. You could certainly use store-bought, but I always seem to have a half-used package of tortillas in the fridge and making healthier, homemade baked chips is a great way to use ’em up.

Stack 6 tortillas then use a sharp knife to cut them into quarters.


Lay the wedges onto two baking sheets then spray the tops with nonstick spray or extra virgin olive oil, season with salt, and then bake for 8-10 minutes, or until golden brown, rotating the pans halfway through.


Perfectly crispy, and BAKED, not fried! By the way, you could bake the chips a day ahead of time. Just make sure they cool completely before storing in an airtight container.


Nacho time. 

Layer half the chips in the bottom of a 12″ oven-proof skillet, then layer on half the BBQ-sauced pulled pork (remember, we didn’t use ALL the pork – just 2 cups of it!)


Next layer on half of 4oz shredded mozzarella cheese, 1/2 cup pineapple tidbits, and 1/2 small chopped red onion. Repeat the layers with the remaining ingredient (ooo yeah – double decker, baby!) then pop the skillet into the oven for 7-10 minutes.

By the way, if you don’t have an oven-proof skillet you could just use a baking sheet.


Clean up in aisle 10!


Pull the nachos when the cheese has melted then serve with extra BBQ sauce and homemade Pineapple Guacamole (I die – recipe below!) for dipping!


Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole

serves 3


Gluten-free Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole is a delicious weeknight crock pot recipe!


  • For the Hawaiian Pulled Pork:
    • 3-4lb pork butt, trimmed of large pieces of fat then cut in big hunks
    • garlic salt
    • 15oz can chopped pineapple
    • 1 cup BBQ sauce, divided (plus more for serving)
    • 1 large red or sweet onion, sliced
  • For the Baked Tortilla Chips (could use 24 tortilla chips from a bag):
    • 6 corn tortillas
    • extra virgin olive oil or nonstick spray
    • salt
  • For the Pineapple Guacamole:
    • 2 avocados
    • 1 garlic clove, minced
    • juice of 1/2 lime
    • 1 Tablespoon chopped cilantro
    • 1/4 cup pineapple tidbits, drained
    • salt
  • For the nachos:
    • 4oz shredded mozzarella cheese
    • 1/2 cup pineapple tidbits, drained well
    • 1/2 small red onion, chopped


  1. Place pork into the bottom of a large crock pot (I used a 6-quart) then season generously with garlic salt on all sides. Add can of chopped pineapple including the juices, 1/2 cup BBQ sauce, and sliced onion. Mix slightly then cover and cook on low for 7-9 hours, or until meat shreds easily. Shred then mix 2 cups pork with remaining 1/2 cup BBQ sauce (there will be extra pork - it freezes well!) Discard cooking liquid.
  2. Meanwhile, preheat oven to 400 degrees then stack tortillas and cut them into quarters with a sharp knife. Place wedges onto two baking sheets leaving at least 1/4" between each wedge. Spray tops with nonstick spray or mist with extra virgin oil then season with salt. Bake, rotating pans halfway through, for 8-10 minutes or until golden brown around the edges. Chips will crisp as they cool. (Can be made ahead of time - cool completely then store in an airtight container.)
  3. Layer half the chips into the bottom of a 12" oven-proof skillet then top with half the pork, cheese, pineapple, and chopped red onion. Repeat layers one more time then bake for 7-10 minutes, or until cheese is melted. Alternatively you could use a baking sheet instead of a skillet.
  4. While nachos are baking, combine avocados, garlic, lime juice, and salt in a bowl. Smash with a potato smasher or fork until desired consistency is reached. Fold in cilantro and pineapple tidbits. Serve Pineapple Guacamole with nachos, along with extra BBQ sauce for dipping.


Pineapple tidbits are used twice - you'll need one, 8oz can for this entire recipe.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.


This Pineapple Guacamole is totally my new go-to-guac. You know my love for sweet + savory, and this combo’s got it covered! It tastes SO summery too, which is much appreciated. You know those warm temps I was excited for? Yeah, more like nonstop snow and sleet. #midwestproblems


This crock pot recipe is delicious enough to entertain with – make a big ‘ol batch then bring right to the table with a big pitcher of margaritas (I’m dying for a taste of these!) – or serve as a fun weeknight meal. Enjoy!


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  1. It looks like you had a fab Vday! Love the romantic gumbo!
    These nachos? Oh man. INSANE!
    Pulled pork, pineapple, cheese, and in a skillet?! I think I love you.

  2. These look amazing! I made pork for tacos all of the time in the crock pot… why have I never thought of pineapple for a bit of sweetness? Mmmm! And Happy Love Day to you all; it sounds like you had an awesome weekend!

  3. […] here are a few other recipes these beans would be awesome with/on/in: Homemade Steak Tostadas Hawaiian Pulled Pork Skillet Nachos with Pineapple Guac by Iowa Girl Eats Restaurant Style […]

  4. Chicago Jogger 02.17.2014

    I need that pineapple guac in my life – think summer! :) Those nachos look pretty awesome too.

  5. It sounds like you had a really nice weekend! What a sweet surprise on Valentine’s Day! I am so pinning and trying out this recipe!

  6. 3girls1apple 02.17.2014

    OMG what a cutieeee (the baby) of course. lol. Pineapple on anything is delicious.

  7. Sincerely, Jenni 02.17.2014

    You had me at nachos!

    And we were supposed to have friends over Saturday night to watch the ISU women’s bball game. Our Mediacom was out for several hours, so we had board game night instead!

  8. oh my goodness, yum. i love this idea so much.

    p.s. the crab legs were perfect for our v-day dinner!

  9. Kristin 02.17.2014

    There’s a local restaurant here that serves bbq pulled pork/pineapple pizza it is to die for. These nachos are very similar so I must try them!!

  10. em@simplypresent 02.17.2014

    Precious pictures of your family!

    That recipe looks like it’s ready for summer or at least warmer weather ;)

  11. Kim 02.17.2014

    Yum – I think I have everything to make this – definitely going on the menu this week!

  12. Caitlyn 02.17.2014

    I went to a new restaurant recently and had the most amazing nachos. I could tell they made their own chips, but wasn’t sure how to replicate them (even though I have not stopped thinking about those nachos for weeks). You solved the problem. I am certain these are how they made the chips. YAY!! Time to make some nachos! THANKS!!

  13. Ashley 02.17.2014

    Everything looks yummy! Can we have the recipe for the gumbo and the cake?!

  14. Hi Kristin! Thank you for making and tagging my Flourless Chocolate Torte with Raspberry Lime salsa! Your Hawaiian nachos look amazing. Cheers!


  15. Jenna Sue 02.17.2014

    These look amazing… can’t wait to try!

  16. I love everything about this recipe. I wish I had them right now but with chicken instead of pork (I don’t eat red meat). YUM!

  17. Hayley 02.17.2014

    Not like you weren’t already my favorite food blogger, but in case you weren’t, this totally would have put you up top. These sound AMAZING. I can’t wait to try them!

  18. Leslie 02.17.2014

    If you were going to do this with any other meat than pork (for religious reasons) what would you recommend and what cut? Thanks!

    • Kristin 02.19.2014

      You could do a beef chuck roast, or a couple pounds of chicken breasts or thighs!

  19. Lynnsey 02.17.2014

    I see from the comments above…I’m asking along the same lines of some others’! I wonder if not using pork, and to get another idea besides chicken, what CUT of meat (beef?) would you use to make similar results? Thank you! This recipe is so creative!

    • Kristin 02.19.2014

      I usually prefer using a beef chuck roast in the crock pot!

  20. Just wow. These look incredible and I love that you can save the extra pork bbq for another meal or two!

  21. Sandra 02.17.2014

    You did have a wonderful time for Valentines and was enjoyed by all. I also make this recipe and place in zip lock bags for tacos, pasta, and everything else you mentioned. Love looking at someone else baking tortilla for chips. I spray them with olive oil or pam and sprinkle with cinnamon/sugar and also have them with fruit salsa.

    Thanks for sharing your family and beautiful recipes.

  22. Chrissy 02.17.2014

    Wow, this is so up my alley. Definitely book marking this!

  23. Nancy 02.17.2014

    I’ve had pulled pork nachos before but going Hawaiian with the addition of pineapple is genius! I can’t wait to try this recipe!

  24. Alexandra Aimee 02.18.2014

    Whoa! What a unique idea! It looks delicious. I’m going to have to try it with chicken.

    — Alex at Cashmere Kangaroo

  25. Kris 02.18.2014

    Why do you not recommend slow cooking pork on high? I cook it on high all the time, and it always turns out. Just curious.

    • Kristin 02.19.2014

      I have just never had much luck getting it as tender on high as I do on low!

  26. Ilona 02.18.2014

    Wow, this looks great! Unfortunately no crockpot here :( It’s not so common in the Netherlands but perhaps i should give it a try :)

  27. Heidi 02.18.2014

    Do you have a suggestion on the bbq sauce? Or doesn’t it really matter with all the other ingredients? There are just so many options when you go look for bbq!

    • Kristin 02.19.2014

      We like Big Daddy’s (if you’re local) or regular KC Masterpiece!

  28. Karen 02.18.2014

    In the notes you state one, 8-oz can of pineapple, but the ingredients list a 15-oz can. :)

    • Kristin 02.18.2014

      You’ll need a 15oz can of chopped pineapple for the pork, then an 8oz can of pineapple tidbits to split between the Pineapple Guacamole and nachos!

  29. Loving that heart-shaped rice! We spent Valentine’s home relaxing, as well, and it was just so nice. And these nachos sound downright incredible, from the homemade tortilla chips to the pulled pork to the pineapple guac. And they’re healthified, too? Be still my heart! :)

  30. Cristal 02.18.2014

    I plan on making this meal this Saturday for my bookclub. There will be about 10 of us. If I make the whole pork butt, will this feed about 10? Also, how would I adjust the other ingredients to feed this amount of people? Thank you so much!

    • Kristin 02.19.2014

      I think the pork would feed 10. I would just double or triple the ingredients in the guacamole and nachos, and then make a few batches on cookie sheets instead of a skillet.

      • Cristal 02.19.2014

        Thank you for the advice, Kristin!

      • Cristal 02.22.2014

        So, I basically had an IGE themed bookclub tonight. I made your skinny spinach and artichoke dip for an appetizer, these nachos w/ the guac for dinner, and your champagne sangria for our drink. Everything was delicious and everyone raved about each course! I gave them your website so you will have about 10 new readers! Thanks for much for the wonderful recipes. Everything that I have made from your website has been excellent.

        • Kristin 02.24.2014

          That is so, so awesome!! Glad you ladies enjoyed, and thanks for sending them to the site! :)

  31. Jennifer 02.18.2014

    Mmm yes please!

    xo Jennifer


  32. We just went to a Hawaiian-style restaurant where I had a sandwich just like this. It was delicious, so I’m sure a nacho version would be as well!

  33. Melanie 02.18.2014

    These look absolutely amazing!

  34. Jackie 02.19.2014

    These look awesome!

  35. Molly 02.19.2014

    I made these for dinner tonight and they were amazing! Love the guac…so tasty! Thanks for all of your wonderful recipes!

  36. […] Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole. Can I just say that these look heavenly?  David and I have been talking about how we are craving Hawaiian food lately.  We are planning these on the menu this weekend sans the cheese (which I know is the nachos part, but who’s being technical?). […]

  37. […] — Guy Fieri] Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole via Iowa Girl […]

  38. […] fully plan to make these nachos from Iowa Girl Eats as soon as these engagement pictures are over. I plan to eat EVERYTHING once […]

  39. […] Recipe: This deliciousness known as Hawaiian Pulled Pork Nachos. Really, need I say […]

  40. […] Hawaiian BBQ Pork Nachos –> see recipe here! […]

  41. […] Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole via Iowa Girl Eats […]

  42. Jill 02.23.2014

    Yum. I made these tonight. Crazy delicious! Such a good idea to make own chips from tortillas so they hold up to the juices and don’t get soggy. Would you ever consider adding nutritional info to your recipes?

  43. Megan 02.24.2014

    These look absolutely delicious! Every time I come to your blog I am pinning everything and updating my grocery list for the week. These will definitely be made this week!

  44. […] Hawaiian Pulled Pork Skillet Nachos with Pineapple Guacamole (Crock Pot Recipe!) […]

  45. […] Iowa Girl Eats: Hawaiian Pulled Pork Nachos […]

  46. I so have to make these!!!

  47. […] Hawaiian Pulled Pork Skillet Nachos. March Madness is fast approaching, and I know just what to serve up if I have people over to watch […]

  48. Sarah D 03.10.2014

    I made this tonight, and after my Jimmy started eating it he said, “Wow!”. It was the very first wow I’ve gotten from him, and this is coming from Southern Californian’s who live in Waikiki. So we know both traditional Mexican and Hawaiian flavors. YUM!!!!

    So Yum!

    I used everything but the garlic… and putting the nacho’s n guac part I used all the ingredients but didn’t measure exactly n it cane out great. You have an amazing recipe here. I think it’s fool proof! Love your site so far…. Gonna come back for more. :)

  49. estherjulee 03.18.2014

    this looks deelicious!! i’m always looking for new crockpot recipes.. although, i can’t say that i’ve made a dent on my pinterest board. haha

  50. […] Recipe from Iowa Girl Eats. […]

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