These BBQ Chicken Tostadas are a quick and delicious way to enjoy a flavorful dinner or snack. With a tangy BBQ chicken mixture, fresh pineapple, and a crunchy tostada shell, this recipe is sure to become a family favorite. The best part? It only takes 5 minutes to cook, and with a little prep work, you can have a delicious meal in 40 minutes.

Why BBQ Chicken Tostadas Are Irresistible

BBQ chicken tostadas offer a unique twist on traditional tacos. The BBQ chicken adds a sweet and smoky flavor, while the pineapple provides a burst of juiciness and freshness. The crunchy tostada shells provide the perfect base for all the delicious toppings, and the melted cheese pulls everything together. With just a few ingredients, these tostadas pack a punch of flavor in every bite!

BBQ Chicken Tostada Recipe

Ingredients:

For the Shredded Chicken:
- 3 cups cooked, shredded chicken breast
- 1 1/2 cups BBQ sauce
- 1/4 cup red onion, diced
- 1/2 cup pineapple tidbits (drained)
- 1 cup Mexican blended cheese (shredded)
- 6 corn tostada shells

Instructions:

1. Instant Pot Shredded Chicken:

Pour 1 cup of water or broth into the bottom of the Instant Pot.
Add 2 large or 3 small boneless skinless chicken breasts, along with salt, pepper, and 1 tablespoon crushed garlic.
Set the Instant Pot to Manual High Pressure Cook for 15 minutes, followed by a 15-minute natural release.
Remove the chicken breasts from the pot and shred them with two forks.

2. BBQ Chicken Tostada Preparation:

In a separate bowl, mix the shredded chicken with 1 cup of BBQ sauce until evenly combined. Set aside.
Dice 1/3 cup of red onion and rinse and drain the pineapple tidbits.

3. Assemble the Tostadas:

Preheat your oven to 350°F (175°C).
Place 6 pre-packaged tostada shells on a baking sheet.
Spread 1/2 cup of the BBQ chicken mixture evenly over each tostada shell.
Top each tostada with diced red onion and pineapple.
Sprinkle shredded Mexican blend cheese on top of each tostada.
Drizzle any remaining BBQ sauce over the top of each tostada.

4. Bake:

Place the baking sheet in the preheated oven and bake for 5 minutes, or until the cheese is melted and the tostadas are crispy.

5. Serve:

Remove from the oven and enjoy your BBQ chicken tostadas!

Notes:

TIPS:

Use Rotisserie Chicken: For a quicker option, you can use store-bought rotisserie chicken. Just shred it up and toss it with the BBQ sauce.
Make Shredded Chicken Ahead of Time: You can prepare and freeze shredded chicken in advance. When ready to use, simply thaw and mix with BBQ sauce for a quick meal.
Add More Toppings: Customize your tostadas with other toppings such as avocado, sour cream, or cilantro for extra flavor.

Nutrition Information (Per Serving)

Calories: 463 kcal
Fat: 18g
Carbohydrates: 42g
Protein: 32g
Sodium: 850mg
Fiber: 4g
Sugar: 14g

BBQ Chicken Tostada

A quick and flavorful tostada loaded with BBQ chicken, fresh pineapple, melted cheese, and a drizzle of BBQ sauce—perfect for a fast, tasty meal!

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Ingredients

For the Chicken:
3 cups cooked shredded chicken breast
1 1/2 cups BBQ sauce
1/4 cup red onion diced
1/2 cup pineapple tidbits
1 cup Mexican blended cheese shredded
6 corn tostada shells

Instructions

Instant Pot Shredded Chicken: Add chicken, water, garlic, salt, and pepper to Instant Pot. Set to Manual High Pressure for 15 minutes and let it naturally release for 15 minutes. Shred chicken.
Prepare the Tostadas: Preheat oven to 350°F. Spread BBQ chicken on tostada shells, top with diced red onion, pineapple, and shredded cheese. Drizzle with extra BBQ sauce.
Bake: Bake for 5 minutes or until cheese is melted and the shells are crispy. Serve immediately!