Sweet and Savory Chicken Pineapple Quesadillas with Pico De Gallo

If you love sweet-and-savory combinations, these chicken pineapple quesadillas are about to become your new favorite. Tender chopped chicken, juicy pineapple and gooey mozzarella are seasoned with a smoky Southwest spice blend, then crisped inside flour tortillas until golden. The result is a Tex-Mex twist that’s both comforting and exciting.

Serve each quesadilla with a bright, homemade pico de gallo made from fresh tomato, onion, cilantro and lime. A dollop of sour cream on the side adds cool creaminess that balances the warmth of the spices. Ready in just 30 minutes, this recipe is perfect for a quick weeknight dinner that feels special.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Finely dice the tomato, half the onion (use the other half for the quesadillas) and cilantro. Combine in a bowl with a squeeze of lime juice and a pinch of salt to make the pico de gallo. Set aside.
2. Thinly slice the remaining onion half. Cut the pineapple into small chunks or thin slices.
3. In a medium bowl, toss the chopped chicken breast with the Southwest spice blend until evenly coated.
4. Heat 2 teaspoons of cooking oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 4-5 minutes. Transfer to a plate.
5. Wipe the skillet clean. Add the remaining 2 teaspoons of oil and return to medium heat. Place one flour tortilla in the skillet. Sprinkle half the mozzarella over the tortilla, then top with the cooked chicken, sliced onion and pineapple chunks. Sprinkle the remaining mozzarella on top and place the second tortilla over the filling.
6. Cook until the bottom tortilla is golden and crisp, about 2-3 minutes. Carefully flip the quesadilla with a spatula and cook the other side until golden and the cheese is melted, another 2-3 minutes.
7. Transfer the quesadilla to a cutting board and let rest for 1 minute. Cut into wedges. Serve with the pico de gallo and a dollop of sour cream on the side.

Recipe Tips

FAQ

Can I use canned pineapple instead of fresh?

Yes, canned pineapple chunks work well. Just drain them thoroughly before using to avoid excess moisture.

What can I substitute for Southwest spice blend?

Mix together 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon 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 pico de gallo and cook the chicken in advance. Assemble and cook the quesadillas just before serving.