Spring has officially arrived, and with it comes the craving for fresh, vibrant flavors that brighten up every meal. These Chicken and Pineapple Quesadillas are the perfect way to celebrate the season. They’re bursting with the sweetness of pineapple paired with the savory goodness of chicken, creating a balance of refreshing and satisfying flavors.

The filling is a delicious blend of caramelized pineapple, juicy chicken, tangy pineapple juice, zesty lime juice, green onions, and a hint of taco seasoning. The taco seasoning adds a gentle heat that perfectly complements the sweetness of the pineapple, making each bite a flavorful experience. This recipe is a great option for using leftover chicken or picking up a convenient rotisserie chicken from the store—it’s quick, easy, and full of flavor.

To assemble, the filling is tucked inside soft flour tortillas along with shredded Monterey Jack cheese, known for its creamy, melty texture. The tortillas are brushed with melted butter, then cooked to a crispy, golden perfection in a skillet. The result? Quesadillas that are crunchy on the outside, gooey on the inside, and packed with tropical and savory goodness.

Serve these quesadillas with salsa or pico de gallo for extra flavor. I paired mine with my homemade food processor pico de gallo, which added an extra burst of freshness to the dish. Stay tuned—I’ll be sharing that recipe tomorrow so you can recreate the full meal experience! These quesadillas are a must-try for spring and are sure to become a family favorite.

Ingredients for Chicken and Pineapple Quesadillas

• CANNED PINEAPPLE TIDBITS
• COOKED CHICKEN
• TACO SEASONING
• LIME JUICE
• GREEN ONIONS
• BUTTER
• BURRITO-SIZED FLOUR TORTILLAS
• MONTEREY JACK CHEESE
• PICO DE GALLO OR SALSA

Instructions for Chicken and Pineapple Quesadillas

Caramelize the Pineapple: Heat a skillet over medium heat and add the pineapple. Cook for 2-3 minutes, stirring occasionally, until the pineapple is warmed and slightly caramelized. Once done, remove the pineapple from the skillet and set aside.

Cook the Chicken Mixture: Using the same skillet, add the cooked, shredded chicken along with taco seasoning and the reserved pineapple juice. If there’s not enough liquid, you can add a splash of water to prevent the chicken from drying out. Let the chicken cook for 3-5 minutes, stirring to ensure even coating with the juice. Add the caramelized pineapple back into the skillet, along with the juice of half a lime and the chopped green onions for freshness. Stir to combine, then turn off the heat and set the mixture aside.

Prepare the Tortillas: Brush one side of a tortilla with melted butter. Place the tortilla, buttered side down, in a separate skillet over medium heat. Sprinkle half of the shredded cheese evenly over the tortilla. Spread half of the chicken and pineapple mixture on top of the cheese, ensuring an even layer. Place a second tortilla on top and brush the top side with melted butter to create a crispy, golden finish.

Cook the Quesadilla: Cook the quesadilla until the bottom tortilla is golden brown, then carefully flip it using a spatula. Cook the other side until golden and the cheese is melted, ensuring the filling is heated through. Once fully cooked, transfer the quesadilla to a cutting board.

Slice and Serve: Cut the quesadilla into fourths and serve two wedges per person. Repeat the process with the remaining ingredients to make the second quesadilla. For a flavorful garnish, serve with pico de gallo or your favorite salsa on the side.

Frequently Asked Questions

What type of chicken is best for this recipe?
This recipe is a great way to use leftover cooked chicken, like roasted or grilled chicken. If you’re in a pinch, rotisserie chicken from the store is a convenient and flavorful option.

Can I use a different type of cheese?
Absolutely! While Monterey Jack cheese melts beautifully and complements the pineapple, you can substitute it with other cheeses like cheddar, mozzarella, or even a spicy pepper jack for an extra kick.

How can I prevent the quesadillas from getting soggy?
Make sure to caramelize the pineapple and cook off any excess liquid from the chicken mixture before assembling the quesadillas. This helps keep the tortillas crisp and prevents sogginess.

Can I make these quesadillas ahead of time?
You can prepare the chicken and pineapple filling in advance and store it in the refrigerator for up to 2 days. Assemble and cook the quesadillas fresh to ensure the tortillas stay crispy.

What’s the best way to reheat leftover quesadillas?
Reheat quesadillas in a skillet over medium heat for a few minutes on each side or in an air fryer to restore their crispiness. Avoid microwaving, as it can make the tortillas soft and soggy.

Can I add other ingredients to the filling?
Of course! Ingredients like diced bell peppers, jalapenos, or even a handful of black beans make great additions and pair well with the sweet and savory flavors.

For more recipes like this, try:

• Black Bean and Cheese Quesadillas
• Barbecue Chicken Quesadillas
• Breakfast Quesadillas
• Cream Cheesy Quesadillas

Recipe adapted from Tidy Mom.