Pineapple and Bacon Nachos With Brie and Chipotle-Orange Salsa Recipe

Ingredients (10)

• 1/2 pound (225g) bacon, cut into 2-inch pieces
• 1/2 pound (225g) fresh pineapple, peel and core removed, cut into 1/4-inch dice
• Kosher salt and freshly ground black pepper
• 2 chipotle chilies packed in adobo sauce, plus 1 tablespoon adobo sauce (about 60ml purée)
• 3 tablespoons (45ml) fresh orange juice
• 32 freshly fried corn tortilla chips or high-quality store-bought tortilla chips (see note)
• 8 ounces (225g) Brie cheese
• 1 recipe Charred Salsa Verde
• 1 red jalapeño or Fresno chili, thinly sliced crosswise
• Fresh cilantro leaves, for garnish