Caramelized Pineapple Chicken Quesadillas with Pico De Gallo

If you love the combination of sweet and savory, these quesadillas are about to become your new favorite. Juicy pineapple chunks are caramelized alongside tender bell peppers and onions, then paired with seasoned chicken and melted Monterey Jack cheese. The result is a crispy, golden tortilla filled with irresistible flavor.

Serve these quesadillas with a bright, homemade pico de gallo and a dollop of sour cream for a refreshing contrast. Perfect for a quick weeknight dinner or a fun twist on game day snacks, this recipe comes together in just 30 minutes.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 unit Whole Wheat TortillasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Halve, peel and thinly slice the red onion. Mince about 2 tablespoons of the sliced onion and set aside in a small bowl for the pico de gallo. Core, seed and thinly slice the bell pepper. Drain the pineapple. Cut 1 chicken breast into ½-inch cubes (reserve the other for another use).
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced red onions and bell peppers. Cook, tossing occasionally, for 4-5 minutes until softened. Season with salt and pepper.
3. Meanwhile, finely chop the tomatoes. Chop the cilantro. Halve the lime. Add the tomatoes and half the cilantro to the bowl with the minced red onions. Squeeze in a bit of lime juice, season with salt and pepper and stir to combine.
4. Add the pineapple to the pan with the peppers and onions. Cook for 2-3 minutes until slightly caramelized. Season with salt and pepper. Transfer the mixture to a plate and set aside. Add the chicken, a drizzle of olive oil and the Southwest seasoning to the pan. Cook, tossing, for 3-4 minutes until cooked through. Season with salt and pepper. Return the pineapple mixture to the pan along with a squeeze of lime and the remaining cilantro.
5. Place 2 tortillas on a baking sheet. Rub one side of each with a small drizzle of olive oil, then flip so the oiled side is down. Spread half the cheese evenly onto each tortilla. Top with the chicken mixture and then the remaining cheese. Fold the tortillas over to form half-moons. Broil for 1-2 minutes until golden brown, then flip and broil the other side for 1-2 minutes. Watch carefully to prevent burning.
6. Slice the quesadillas into wedges and serve with the pico de gallo and sour cream. Enjoy!

Recipe Tips

FAQ

Can I use flour tortillas instead of whole wheat?

Yes, any large tortillas will work. Whole wheat adds a nutty flavor, but flour or corn tortillas are fine substitutes.

Can I make these quesadillas ahead of time?

You can prep the filling and pico de gallo in advance. Assemble and cook the quesadillas just before serving for the best texture.

What can I use instead of sour cream?

Greek yogurt or a dairy-free alternative like coconut yogurt work well as a topping.