STREAMING NOW: Feed the Beast

Asian Chicken-Quesadilla-With-Grilled-Pineapple-Salsa-And-Hoisin

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this on the internet years ago and always make it when we have fresh pineapple.”
READY IN:
45mins
SERVES:
2
YIELD:
1 quesadilla
UNITS:
US

Ingredients Nutrition

Directions

  1. Place soy, ginger and garlic in a saucepan and bring to a boil. Remove from heat and let sit for 30 minutes.
  2. Place chicken in a shallow pan or plastic bag and pour marinade over. Place in refrigerator for at least 4 hours or overnight.
  3. Season chicken with salt and pepper.
  4. Heat oil in large saute pan over high heat almost to smoke.
  5. Saute chicken for 5 minutes lower heat to med and turn over continue until chicken is almost cooked.
  6. Let the chicken sit and then slice on a bias into 1/2 inch pieces.
  7. Preheat oven to 450 deg. Place 2 tortillas on an ungreased baking sheet.
  8. Spread 1/2 the cheeses, green onion and sliced chicken on the two tortillas.
  9. Stack the 2 layers and cover with the remaining tortilla.
  10. Bake for 8-12 minutes until crisp and cheese is melted.
  11. Cut into half to serve hot with vinaigrette and salsa.
  12. Salsa:
  13. Heat grill. Or George Forman.
  14. Grill pineapple slices 2-3 minute per side.
  15. Remove and cut into med. dice.
  16. Add cilantro, lime, onion, jalapeno and olive oil.
  17. Season with S & P. Let sit 1/2 hour.
  18. Hoisin Vinaigrette:
  19. Place onion, garlic, hoisin and vinegar in a blender and blend.
  20. Slowly add the sesame and olive oil until emulsified.
  21. Season with S & P.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: