Southwest Chicken Pineapple Quesadillas with Fresh Pico De Gallo

If you love the combination of sweet and savory, these chicken pineapple quesadillas are about to become your new favorite. Juicy chicken breast, caramelized pineapple and tender bell peppers are seasoned with a warm Southwest spice blend, then sandwiched between crispy tortillas with gooey mozzarella cheese. Each bite is a delightful contrast of flavors and textures.

To balance the richness, we whip up a fresh pico de gallo with tomato, cilantro, lime and red onion. A dollop of sour cream adds a cool, creamy finish. This meal comes together in just 30 minutes, making it perfect for a quick weeknight dinner or a fun weekend lunch.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

6 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

3 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your broiler to high or set the oven to 500°F. Wash and dry all produce. Halve, peel and thinly slice the red onion. Mince a few slices to get 2 tablespoons and set aside in a small bowl. Core, seed and thinly slice the bell pepper. Drain the pineapple. Cut half the chicken breasts into ½-inch cubes (reserve the rest for another use).
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and bell pepper. Cook, tossing occasionally, until softened, about 4-5 minutes. Season with salt and pepper. Add the pineapple and cook, tossing, until lightly browned, 2-3 minutes. Season again with salt and pepper. Transfer the mixture to a plate and set aside.
3. While the vegetables cook, finely chop the tomato and cilantro. Halve the lime. In the bowl with the minced red onion, add the tomato, half the cilantro and a squeeze of lime juice. Toss to combine and season with salt and pepper. Set the pico de gallo aside.
4. Add another drizzle of oil to the same pan, along with the cubed chicken and Southwest spice blend. Cook over medium-high heat, tossing, until the chicken is no longer pink in the center, about 3-4 minutes. Season with salt and pepper. Return the cooked vegetables to the pan, add a squeeze of lime juice and the remaining cilantro and toss to combine. Remove the pan from heat.
5. Take 2 tortillas (you have extra) and rub one side of each with a drizzle of oil. Place them oiled-side down on a baking sheet. Sprinkle half the mozzarella evenly over the tortillas. Divide the chicken-vegetable filling between the tortillas, then top with the remaining mozzarella. Fold each tortilla in half to form two quesadillas.
6. Broil or bake the quesadillas until golden brown on top, about 1-2 minutes. Carefully flip and cook the other side until golden brown. Watch closely to prevent burning. Remove from the oven, cut into wedges and serve with the pico de gallo and sour cream on the side.

Recipe Tips

FAQ

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well. Just drain it thoroughly before using.

What can I substitute for Southwest spice blend?

You can make your own blend with chili powder, cumin, smoked paprika, garlic powder and a pinch of cayenne.

Can I make these quesadillas ahead of time?

They are best served fresh, but you can prep the filling and pico de gallo in advance. Assemble and cook just before serving.