Chicken and Pineapple Quesadillas

These quesadilla have been popping up all over the blogosphere (I might have just made that word up) and when a recipe becomes this popular this quickly, it’s always worth paying attention to.  And boy, does it have my attention now!  It was super easy to throw together, even on a weeknight, it contains one of my most favorite things (grilled pineapple) and it was just plain good.  Simple recipes = simple pleasures in life, at least in my life.  This recipe will definitely frequent our menu in the summertime.

Note: I followed the recipe pretty loosely with a lot of eyeballing.  Check out the original recipe for more details if you need them.

One year ago: Chicken and Corn Chili and Caramel Pie

Chicken and Pineapple Quesadillas
adapted from Pioneer Woman and seen on the Novice Chef Blog
yields 4 large quesadillas

1 large chicken breast, butterflied into cutlets (a little less than 1lb of chicken)
1 small pineapple, cut into strips (Novice Chef also has a great pineapple cutting tutorial, this is how I have always cut pineapple and it really is the fastest way!)
1 small handful of cilantro, chopped
about 1 1/2 cups of your favorite BBQ sauce, divided
4 large tortillas
2 cups shredded cheddar/Monterey jack blend

Preheat grill to medium heat.  Once chicken breast is fileted, season with salt and pepper.  Grill over medium heat, basting with BBQ sauce.  Grill about 8-10 minutes, or until internal temperature reaches 170.  Set aside to cool slightly.  Once cooled, dice chicken into bite sized pieces. 

Add pineapple strips to the grill, and cook for 3-5 minutes, or until pineapple is just tender.  Remove and set aside to cool slightly.  Chop into a fine dice.  Reduce grill heat to medium low.

Combine diced chicken, pineapple, and cilantro in a medium bowl.

Heat tortillas in the microwave for just a few seconds to make them pliable.  Sprinkle cheese on one half of the tortilla.  Top with chicken and pineapple mixture.  Drizzle a little more BBQ sauce over the top of the chicken mixture.  Top with more cheese.  Fold tortilla over in half and set aside on a sheet tray.  Repeat with remaining tortillas and chicken mixture.

Grill each quesadilla over medium low heat for about 5 minutes total, flipping halfway through, or until quesadillas are heated through and cheese is melted.  Cut in half and serve. 


3 thoughts on “Chicken and Pineapple Quesadillas

  1. Pingback: BBQ Chicken and Grilled Pineapple Pizza « Peace, Love and French Fries

  2. Pingback: Wheat Beer Cupcakes with Orange Cream Cheese Frosting « Peace, Love and French Fries

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