Chicken and Pineapple Quesadillas

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Chicken and Pineapple Quesadillas

These Chicken and Pineapple Quesadillas are a sweet and savory delight that brings together caramelized pineapple, juicy chicken, and melted Monterey Jack cheese. With a hint of taco seasoning, fresh lime, and green onions, each bite bursts with tropical and zesty flavors. Crisped to golden perfection in buttery flour tortillas, they’re a quick and delicious meal perfect for spring lunches or dinners.

Course Main Dish, sandwich

Cuisine Mexican

Keyword easy dinner, easy recipe, quick, sweet heat

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 527kcal

Author Laura

Equipment

Ingredients

8 oz can pineapple tidbits drained and save the juice
2 cup chicken cooked and shredded ( I use rotisserie chicken)
2 Tbsp taco seasoning
juice of half a lime
2 green onions diced
4 Tbsp melted butter
4 burrito sized tortillas
2 cups shredded Monterey jack cheese
pico de gallo or salsa

Instructions

In a skillet, add the pineapple and cook for 2-3 minutes to warm and caramelize. Remove from the skillet and set aside.
Add the cooked chicken to the skillet along with the taco seasoning and reserved pineapple juice. If needed you can add a little water too. Cook for 3-5 minutes. Add the pineapple back to the skillet along with the juice of half a lime and the diced green onion. Turn off heat.
Brush one side of one of the tortillas with melted butter. Place the tortilla butter side down in another skillet. Spread half of the cheese over the tortilla. Then top with half of the chicken mixture. Place a tortilla on top and brush the top side of the tortilla with melted butter.
Cook until the bottom side is brown, then flip and brown the other side. Cut into fourths and serve 2 wedges per person. Repeat the process with the remaining ingredients. Serve the quesadilla with pico de gallo or salsa. Serves 4.

Nutrition