Smoky Chicken and Pineapple Quesadillas with Fresh Pico De Gallo

If you think sweet and savory is a winning combo, wait until you try these chicken and pineapple quesadillas. Juicy white meat, gooey mozzarella and a smoky spice blend create all the cozy flavors you crave, while the pineapple adds a bright, unexpected twist. Whether it’s a busy weeknight or a festive gathering, these quesadillas are sure to shake up your dinner routine.

Topped with a fresh pico de gallo made from tomato, cilantro and lime, every bite is a balance of heat, tang and sweetness. The best part? They come together in under 30 minutes with simple ingredients you can find at any grocery store.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 red 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 bell peppers. Drain the pineapple. Cut the chicken breasts into ½-inch cubes.
2. Heat a drizzle of vegetable 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 with salt and pepper. Remove the mixture from the pan and set aside.
3. While the vegetables cook, 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 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 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 and the remaining cilantro and toss to combine. Remove the pan 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 them, 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. Watch closely to prevent burning. Remove from the oven, cut into wedges and serve with the pico de gallo and sour cream on the side.

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.

What can I substitute for Southwest spice blend?

You can make your own by mixing chili powder, cumin, 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 filling and pico de gallo in advance. Assemble and cook just before serving.