Grilled Pineapple and Chicken Quesadillas Recipe

Name: Grilled Pineapple and Chicken Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 flour tortillas; 2 cups grilled pineapple, chopped; 3 boneless skinless chicken breasts; extra virgin olive oil, to drizzle; salt and pepper, to taste; Mexican seasoning, I use Adobe; 3 cups shredded cheese, Mexican blend; 1 jalapeno, thinly sliced (optional); cilantro, chopped; ¼ cup tangy barbecue sauce, I use Sweet Baby Ray's

Servings: persons

1
Cut fresh pineapple into long wedges, stick on pre-soaked wooden skewers.
2
Pound chicken breasts to flatten to uniform thickness.
3
Drizzle olive oil and sprinkle salt, pepper and Mexican seasoning on both sides of the chicken breasts.
4
I do not use salt if I am using Adobe seasoning -- that adds enough salt for me.
5
Grill pineapple and chicken breasts, turning as needed.
6
Be sure to keep them seperated while grilling to prevent cross contamination.
7
I grill them on my grill outside but the original recipe used a grill pan.
8
Use what you like best!
9
Brush the chicken with the barbecue sauce as it grills.
10
Slice grilled pineapple and chicken, set aside.
11
Warm a skillet over low heat.
12
Slightly warm and toast tortillas on both sides.
13
I use no butter for this, but you could add butter to the skillet before toasting the tortillas.
14
Preheat oven to 350 degrees.
15
To assemble, place 4 tortillas on a baking sheet(s).
16
Sprinkle each tortilla with the shredded cheese.
17
Arrange chicken slices evenly over the cheese.
18
Add the pineapple slices and (optional) jalapeno slices.
19
Drizzle with additional barbecue sauce but not the sauce used while grilling.
20
Sprinkle on cilantro.
21
Add second tortilla on top of each one.
22
Place baking sheet(s) in oven to warm and melt cheese -- 5 to 10 minutes.
23
Cut each quesadilla into 4 to 6 wedges.
24
I find a pizza cutter does wonders here!
25
Note: The jalapeno really adds a kick so be careful -- or don't add it.
26
I usually make 2 with and 2 without.

1252

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 flour tortillas, 2 cups grilled pineapple, chopped, 3 boneless skinless chicken breasts, extra virgin olive oil, to drizzle, and more.

Yes, Grilled Pineapple and Chicken Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pineapple and Chicken Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions