On a large baking sheet, spread the Restaurant Style Tortilla Chips (13 ounce) out in an even layer as best as you can. Cover the chips with Refried Beans (15 ounce), Canned Black Beans (15 ounce) and Canned Sweet Corn (15 ounce).
Mix the Canned Pineapple Slices in Juice (2 tablespoon) with the Pico de Gallo (1 cup), and then cover the nachos with the Pico and pineapple mixture and Chicken (1 cup).
Cover the nachos with the Monterey Jack Cheese (2 cup) and then bake in the oven at 300 degrees F (150 degrees C) for 10-15 minutes, until the cheese is fully melted and lightly golden.
Remove from oven and allow to cool. Top with Jalapeño Pepper (1). Serve and enjoy!