To Prepare the Chicken: Rinse and pat dry chicken breasts. Coat with Spice Isle Tropical Seasoning & Rub on all sides and place in a gallon sized ziplock bag. Add in the rest of the ingredients, zip shut and place in the refrigerator for at least 3 hours.

To Prepare the Tropical Salsa: Add diced fruit, jalapeño, cilantro and lime juice to a bowl. Stir to combine. If you want to make a "pineapple bowl" for your salsa, lay your pineapple on its side and make a cut with a sharp knife from the bottom of the pineapple through the leaves, cutting it into two halves. Make small cuts into the fruit part of the pineapples and around the edge, taking care not to cut all of the way through. Use a spoon to remove the fruit. Depending upon how pig your pineapple is, your salsa may or may not all fit inside.

Preparation of the Chicken Continued: When chicken has marinaded for a minimum of 3 hours, remove it from the bag, discarding the marinade. Place on a grill, heated to 375 degrees F. Grill approximately 5 minutes per side, or until chicken reaches an internal temperature of 165 degrees F. Remove and shred chicken. Combine with Spice Isle Tropical Tamarind Gourmet Sauce.

Preparing the Sheet Pan Nachos: Preheat oven to 425 degrees F. Cover a large sheet pan with a good quality parchment paper. Lay tortilla chips in a single layer over the parchment. Note: if you are planning to lay your pineapple in the middle, like I have, leave a small space in the middle with no chips. Top chips with chicken and cheese. Bake for 5 minutes, or until cheese is melted. Top with cilantro and jalapeño slices if desired.

Serve with Tropical Salsa. Enjoy the taste of the Islands!