Smoky Chicken and Pineapple Quesadillas with Fresh Pico De Gallo

If you love the sweet-and-savory combo, these chicken and pineapple quesadillas are about to become your new favorite. Tender white meat, smoky Southwest spices and golden pineapple create a filling that’s both comforting and exciting. Paired with a bright tomato-cilantro pico de gallo and cool sour cream, every bite is a balance of flavors.

This recipe comes together in about 30 minutes, making it perfect for busy weeknights. The quesadillas are broiled until crispy and golden, then cut into wedges for dipping. It’s a fun, family-friendly meal that feels like a treat.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Green Bell 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 the broiler to high or the oven to 500°F. Wash and dry all produce. Halve, peel and thinly slice the red onion. Mince about 2 tablespoons of the sliced onion and set aside in a small bowl. Core, seed and thinly slice the green bell peppers. Drain the pineapple. Cut the chicken into ½-inch cubes.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and bell 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. Transfer the mixture to a plate and set aside.
3. Finely chop the tomatoes and cilantro. Halve the lime. In the bowl with the minced onion, combine the tomatoes, half the cilantro and a squeeze of lime juice. Toss to combine. Season with salt and pepper. Set the pico de gallo aside.
4. Return the pan to medium-high heat and add a drizzle of oil. Add the chicken 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 vegetable-pineapple mixture 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 the tortillas oiled-side down on a baking sheet. Sprinkle half the mozzarella evenly over the tortillas. Divide the 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 the top is golden brown, 1-2 minutes. Carefully flip and broil the other side until golden. Watch closely to prevent burning. Remove from the oven, cut into wedges and serve with the pico de gallo and sour cream.

Recipe Tips

FAQ

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly. Just drain it well before adding to the pan.

Can I make these quesadillas ahead of time?

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

What can I substitute for the Southwest spice blend?

A mix of chili powder, cumin, garlic powder and a pinch of cayenne makes a good substitute.