Grilled Chicken Pineapple Quesadillas

Quesadillas are a beloved staple in Mexican cuisine, celebrated for their simplicity, versatility, and the endless possibilities they offer for flavor combinations. Whether enjoyed as a quick snack, a satisfying lunch, or a delightful dinner, quesadillas can be tailored to suit any palate. With their crispy exterior and gooey interior, they offer a delightful contrast that makes them a favorite among both children and adults alike.

Discover the perfect balance of savory and sweet with these Grilled Chicken Pineapple Quesadillas. This easy recipe blends juicy grilled chicken with fresh pineapple, colorful sautéed vegetables, and gooey Monterey Jack cheese, all wrapped in a crunchy tortilla. Ideal for any meal or gathering, these quesadillas are customizable and can be served with refreshing sides like salsa or sour cream. Enjoy a flavorful dining experience that everyone will love!

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Ingredients

2 boneless, skinless chicken breasts

1 cup fresh pineapple chunks (or canned, drained)

1 red bell pepper, sliced

1 small red onion, thinly sliced

2 cups shredded Monterey Jack cheese

4 large flour tortillas

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Salsa and sour cream (for serving)

Instructions

Marinate the Chicken:

- In a small bowl, mix olive oil, lime juice, chili powder, garlic powder, salt, and pepper.

- Place the chicken breasts in a resealable plastic bag and pour the marinade over them.

- Seal the bag and refrigerate for at least 30 minutes, allowing the flavors to penetrate.

Grill the Chicken:

- Preheat a grill or grill pan over medium-high heat.

- Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until cooked through and no longer pink in the center.

- Let the chicken cool slightly, then slice it into bite-sized pieces.

Cook the Veggies:

- In a skillet over medium heat, add a drizzle of olive oil.

- Sauté the sliced red bell pepper and red onion until they're soft and slightly caramelized, about 5-7 minutes. Add in the fresh pineapple chunks and cook for another 2-3 minutes until heated through.

Assemble the Quesadillas:

- On one half of each tortilla, layer the grilled chicken, sautéed veggies, and shredded Monterey Jack cheese.

- Fold the other half of the tortilla over to create a half-moon shape.

Grill the Quesadillas:

- Wipe the skillet clean and return it to medium heat. Lightly grease with olive oil.

- Place the quesadillas in the skillet (you may need to do this in batches) and cook for about 3-4 minutes per side, or until the tortillas are golden brown and crispy and the cheese is melted.

Serve:

- Remove the quesadillas from the skillet and let them cool for a minute before slicing into wedges.

- Garnish with fresh cilantro and serve with salsa and sour cream on the side.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings