Smoky Chicken Pineapple Quesadillas with Fresh Pico de Gallo

If you love the magic of sweet and savory together, these chicken pineapple quesadillas are about to become your new favorite. Tender chicken strips are seasoned with a warm, smoky Southwest spice blend, then paired with caramelized pineapple and bell pepper. All that goodness is folded into crispy flour tortillas with melted mozzarella.

A bright, chunky pico de gallo made with fresh tomato, onion, cilantro, and lime adds a refreshing counterpoint. Serve with a dollop of sour cream for a Tex-Mex dinner that’s both comforting and exciting. Perfect for a quick weeknight meal!

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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

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView 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 the broiler to high or the oven to 500°F. Wash and dry all produce. Halve, peel, and thinly slice the red onion. Mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Core, deseed, and thinly slice the green bell pepper. Drain the pineapple.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and bell pepper. Cook, stirring, until softened, about 4-5 minutes. Season with salt and pepper. Add the pineapple and cook, stirring, until lightly browned, 2-3 minutes. Season again with salt and pepper. Turn off the heat; transfer the mixture to a plate and set aside.
3. Meanwhile, dice the Roma tomato. Roughly chop the cilantro. Halve the lime. In a medium bowl, combine the diced tomato, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper. Set the pico de gallo aside.
4. Pat the chicken breast strips dry with paper towels. Add them to the same pan over medium-high heat with a drizzle of oil and the Southwest spice blend. Cook, stirring, until the chicken is browned and cooked through, about 3-5 minutes. Season with salt and pepper. Return the pineapple mixture to the pan along with a squeeze of lime juice and the remaining cilantro. Stir to combine, then turn off the heat.
5. Rub one side of each tortilla with a drizzle of oil. Place the tortillas, oiled sides down, on a baking sheet. Evenly sprinkle half the mozzarella over the tortillas. Divide the chicken-pineapple filling between the tortillas, then top with the remaining mozzarella. Fold the tortillas in half over the filling.
6. Broil or bake the quesadillas until golden brown on top, 1-2 minutes. Flip carefully and cook the other side until golden, another 1-2 minutes. Keep a close eye to prevent burning. Remove from the oven, cut into wedges, and serve with the pico de gallo and sour cream on the side.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Small bowl

Kaytee Stoneware Ceramic Pet Hamster Bowl, Brown, 3-InchView on AmazonDipping Bowls, Soy Sauce Dish Ceramic, 3 OZ Small Serving Bowls for Side Dishes Vintage Blue Stylish Design, Set of 6 Mini Appetizer Plates for Condiment Sushi Ketchup BBQ Party, 4 InchView on AmazonFarielyn-X 3.5in 4oz Small Glass Bowls, Mini Glass Containers, Ramekins, Prep, Pinch Bowl, Stackable Condiment Containers, for Prep, Dips, Nuts, Snacks, Candy Meal Prep Bowls, Dessert BowlsView on Amazon

Strainer

Cuisinart, Mesh Strainers, Stainless Steel Mesh Strainers for Kitchen, Fine Mesh Kitchen Strainer Set for Sifting, Straining and Cooking, Ctg-00-3Ms, 3 CountView on Amazon3Pcs Super Wire Extra Fine Mesh Strainer with Handle, Small Medium Large Size Sifter Metal Strainer Set, Stainless Steel Sieve Fine Mesh Strainers for Kitchen Rice Juice Quinoa Food Flour Baking YLYLView on AmazonWinco Strainer with Single Fine Mesh, 8-Inch Diameter, Medium, Stainless Steel, Tan,SilverView on Amazon

Large pan

SENSARTE Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep Frying Pan, 5 Qt Non Stick Saute Pan with Cover, Induction Pan, Healthy Non Toxic Cooking Pan with Helper Handle, PFOA PFOS FreeView on AmazonFarberware Dishwasher Safe Nonstick Jumbo Cooker Chef's Pan with Lid and Helper Handle, Kitchen Cookware, 6-Quart, BlackView on AmazonSNOWCLAD Frying Pans Nonstick with Lid,Hybrid Non Stick 5 Quart Saute pan,PFOA Free Cookware,Stainless Steel skillet,12 inch Deep Saute Pan,Dishwasher&Oven Safe,Works on All CooktopsView on Amazon

Paper towels

Scott Paper Towels, Choose-A-Sheet, 6 Double Rolls = 12 Regular Rolls (108 Sheets Per Roll)View on AmazonAmazon Basics 2-Ply Flex-Sheets Paper Towels, 12 Basics Rolls = 40 Regular Rolls, Everyday Value with 150 Sheets per Roll, Packaging May VaryView on AmazonBounty Quick-Size Paper Towels, White, 8 Family Triple Rolls = 27 Regular RollsView on Amazon

Baking sheet

GoodCook Everyday Nonstick Baking Sheet Set, 3 Pack Includes Small (13×9) Medium (15×1) and Large (17×11) Pans Carbon Steel Construction Cookie Sheets Bakeware Set, GrayView on AmazonNutriChef 3-Piece Nonstick Kitchen Oven Baking Pans - Premium & Stylish Non-Stick Steel, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles - Easy to Clean, NCSBS3SView on AmazonNordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-PackView on Amazon

Recipe Tips

FAQ

Can I use canned pineapple?

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

What can I substitute for the Southwest spice blend?

You can make your own by mixing chili powder, cumin, smoked paprika, 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.