Grilled Pineapple and Chicken Quesadillas

“This is a Pioneer Woman recipe with just a few changes. It is the perfect combination of sweet and tangy. As a bonus, any left over grilled pineapple is perfect for a Grilled Pineapple and Peach Salsa to be used in a later dish. If you've never had grilled pineapple...you are missing something really yummy!”
READY IN:
1hr
SERVES:
4-6
YIELD:
4 quesadillas
UNITS:
US

Ingredients Nutrition

Directions

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

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