BBQ Chicken and Pineapple Quesadillas is the best dinner or lunch recipe to enjoy with all of the summer flavors, barbecue sauce, fresh pineapple, melty cheese, and more!
When using the barbecue grilled chicken slices and sweet pineapple slices you will get the perfect tangy flavor the first time you bite in and fall in love. And don’t forget the contrast of the melted cheese and the crunch tortilla to complete quesadillas, absolute perfection.
So, when you need an easy dinner recipe that you can have done in less than 30 minutes or love a good cheesy quesadilla like our sheet pan ground beef recipe, this will become your new family favorite summer recipe.
Ingredient Notes:
Ingredients:
- Pineapple: I like to slice the juicy pineapple into very thin slices to avoid overpowering the barbecue chicken too much.
- Chicken: Boneless, skinless chicken breasts: The thinner the chicken is, the quicker it will cook if you are looking to
- Salt: Kosher salt will work great but you can also use sea salt.
- Black pepper: I like to keep it simple with just ground black pepper for seasoning.
- BBQ Sauce: Pick your favorite barbeque sauce.
- Non stick cooking spray: I like to use the Avocado oil spray, but pick your favorite or what you already have.
- Flour tortillas: Stick with flour tortillas to make sure the quesadillas stay together. For a low-carb option, try the Carb Balance tortillas, they work great!
- Cheese: Use shredded Monterey Jack cheese to pair well with the sweet and tangy flavors of this chicken mixture.
- Jalapeno: This is optional but super delicious to add to the savory combos happening in the quesadilla.
How to make BBQ Chicken and Pineapple Quesadillas:
- Grill your pineapple by cutting it into slices, sticking it on skewers and grilling over low heat until you have the perfect caramelized pineapple. Cut into smaller, bite sized pieces and set aside.
- Sprinkle the skinless chicken breast with salt and pepper and place on a grill or pan on medium heat. Grill or cook on both sides until done with the grill marks and cooked through, brushing with extra barbecue sauce. Remove from heat and cut into thin strips or small pieces and set aside.
- Warm griddle over medium heat and spray with nonstick cooking spray. Place tortillas on griddle, and place the cheese (1/2 cup per quesadilla), chicken, and on top of the chicken add slices of pineapple and spicy jalapeno slices.
- Top with a small drizzle of barbecue sauce and place another tortilla on top. Flip halfway through cooking. Cook until the cheese is melted. Toast tortillas until they are golden brown and warmed through.
Storing and other tips for cooking pineapple chicken quesadillas:
Fridge: store any leftover quesadillas in an airtight container for 3-4 days for the best results.
If you want to bump up the flavor even more for this dish, feel free to add even more to chicken mixture to make the ultimate bbq chicken quesadillas. Think about adding some black beans, fresh cilantro, southwest spice blend, and red onion.
Things we love to serve with these crispy quesadillas are sour cream, guacamole, pico de Gallo, and some fresh lime wedges.
For chicken quesadillas, we tend to stick to using chicken breasts or chicken tenders make it easy for finishing the recipe up easily.
More Chicken Recipes:
- Slow Cooker Cheesy BBQ Chicken Bacon Sandwiches Recipe
- BBQ Chicken Burritos Recipe
- Grilled Boneless Chicken Thighs
- Malibu Stuffed Chicken
BBQ Chicken and Pineapple Quesadillas
Ingredients
- 1 pineapple, sliced
- 3 boneless, skinless chicken breasts
- salt and pepper, to taste
- 1 cup BBQ Sauce
- non stick cooking spray
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- ¼ cup jalapeno pepper, sliced
Instructions
- Grill your pineapple by cutting it into slices, sticking it on skewers and grilling over low heat. Cut into smaller, bite sized pieces and set aside.
- Sprinkle chicken breasts with salt and pepper and place on a grill or pan on medium heat. Grill or cook on both sides until done, brushing with barbecue sauce. Remove from heat and cut into thin strips or small pieces and set aside.
- Warm griddle over medium heat and spray with nonstick cooking spray. Place tortillas on griddle, sprinkle on shredded cheese (1/2 cup per quesadilla), chicken, pineapple and jalapeno slices.
- Top with a small drizzle of barbecue sauce and place another tortilla on top. Flip halfway through cooking. Cook until cheese is melted and quesadillas are golden brown and warmed through.
Notes
Nutrition
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