Layer the chips on a tray. Arrange the red capsicum, orange capsicum, onion, avocado and pineapple on top of the chips.
Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly crisp then drain on a plate lined with paper towel. Chop the bacon and sprinkle over the nachos.
Pour the jerk marinade into a saucepan over medium heat. Cook, stirring continually, until the marinade reduces to a thick sticky consistency, about 3 minutes. Add the prawns and stir to coat then cook until the prawns are hot. Scatter the prawns over the nachos then top with Cheddar cheese and coriander.
Place the nachos in the oven until the cheese is melted, about 7 minutes.