Smoky Chicken and Pineapple Quesadillas with Fresh Pico De Gallo

If you love the magic of sweet and savory together, these chicken and pineapple quesadillas are about to become your new favorite. Juicy pineapple chunks bring a tropical twist to tender, Southwest-spiced chicken and gooey mozzarella, all tucked inside crispy golden tortillas. Every bite is a perfect balance of smoky, tangy and sweet.

We’re pairing these quesadillas with a bright, fresh pico de gallo made from diced tomatoes, onion, cilantro and lime. A dollop of sour cream on the side adds a cool, creamy finish. Ready in under 30 minutes, this is the kind of dinner that feels special but is easy enough for any weeknight.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 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. Wash and dry all produce. Halve, peel and thinly slice the onion. Mince a few slices to get 2 tablespoons of minced onion and set aside in a small bowl. Core, seed and thinly slice the green peppers. Drain the pineapple if using canned. Cut the chicken breasts into ½-inch cubes.
2. Heat a large drizzle of oil (about 2 teaspoons) in a large pan over medium-high heat. Add the sliced onion and green peppers. Cook, tossing occasionally, until softened, 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. Meanwhile, finely chop the tomatoes and cilantro. Halve the lime. Add the tomatoes, half the cilantro and a squeeze of lime juice to the bowl with the minced onion. Toss to combine. Season the pico de gallo with salt and pepper to taste.
4. Add another drizzle of oil (about 2 teaspoons) 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 reserved vegetable-pineapple mixture to the pan, along with a squeeze of lime juice and the remaining cilantro. Toss to combine, then remove the pan from the heat.
5. Rub one side of each tortilla with a light drizzle of oil. Place the tortillas oiled-side down on a baking sheet. Sprinkle half of the mozzarella evenly over the tortillas. Divide the chicken-veggie filling among the tortillas, then top with the remaining mozzarella. Fold each tortilla in half to form a quesadilla.
6. Broil or bake the quesadillas until golden brown on top, 1-2 minutes. Carefully flip and cook the other side until golden, another 1-2 minutes. Keep a close eye to prevent burning. Transfer to a cutting board, cut into wedges and serve with the fresh pico de gallo and sour cream on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of mozzarella?

Yes! Monterey Jack, cheddar or a Mexican blend would work well. Mozzarella gives a mild, melty texture, but feel free to swap.

How do I make this recipe gluten-free?

Use gluten-free tortillas and ensure your Southwest spice blend is certified gluten-free. All other ingredients are naturally gluten-free.

Can I prepare the filling ahead of time?

Absolutely. Cook the chicken and vegetable-pineapple mixture, then refrigerate in an airtight container for up to 2 days. Assemble and broil just before serving.