Sweet and Smoky 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. Tender white meat chicken, juicy pineapple and a smoky Southwest spice blend are tucked inside crispy flour tortillas with gooey mozzarella cheese. Every bite is a perfect balance of flavors and textures.

To brighten things up, we serve these quesadillas with a quick homemade pico de gallo made from fresh tomato, red onion, cilantro and lime. A dollop of sour cream on the side adds a cool, creamy finish. Ready in under 30 minutes, this recipe is ideal for busy weeknights or casual entertaining.

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

2 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your broiler to high or oven to 500°F (260°C). Wash and dry all produce. Halve, peel and thinly slice the red onion. Mince a few slices until you have 2 tablespoons, then set aside in a small bowl. Core, seed and thinly slice the green bell pepper. Drain the pineapple if using canned. Cut the chicken breasts into ½-inch cubes.
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, core, seed and dice the Roma tomato. Chop the cilantro. Halve the lime. Add the tomato, half the cilantro and a squeeze of lime juice to the bowl with the minced onion. Toss to combine and season with salt and pepper. This is your pico de gallo.
4. Add another drizzle of oil to the same pan over medium-high heat. Add the chicken cubes and Southwest spice blend. Cook, tossing, until the chicken is no longer pink in the center, 3-4 minutes. Season with salt and pepper. Return the cooked vegetables and pineapple to the pan, add a squeeze of lime juice and the remaining cilantro and toss to combine. Remove from heat.
5. Rub one side of each tortilla with a drizzle of oil. Place both tortillas oiled-side down on a baking sheet. Sprinkle half the mozzarella evenly over the tortillas. Divide the chicken-vegetable filling between them, 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, 1-2 minutes. Carefully flip and broil the other side until golden. Keep a close eye to prevent burning. Remove from the oven, cut into wedges and serve immediately with the pico de gallo and sour cream on the side.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, Monterey Jack, cheddar or a Mexican blend work well in place of mozzarella.

How do I prevent the quesadillas from burning under the broiler?

Keep a close eye on them and broil for only 1-2 minutes per side. If your broiler is very hot, you can bake at 500°F for about 5 minutes total, flipping halfway.

Can I make these quesadillas ahead of time?

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