These Chicken quesadillas are an easy lunch or dinner. Made with grilled chicken, fresh fruit pineapple, barbecue sauce, and cheese, they are crispy on the outside, gooey on the inside, and crazy delicious. Great recipe for summer or anytime!
You just can’t beat Chicken Quesadillas for an easy lunch or dinner. A great go-to that is always family friendly. This recipe combines chicken, fresh summer pineapple, zesty barbecue sauce, spicy jalapeno, and buttery cheese. So good!
Ingredients for this Chicken Quesadilla recipe
These Chicken Quesadillas only require a handful of simple ingredients, most of which you probably already have!
- Boneless, skinless chicken breasts
- Fresh pineapple rings
- Barbecue sauce
- Monterey Jack cheese
- Jalapeno pepper
- Flour tortillas
- Salt, pepper, cayenne, and butter
- Don’t have a grill? That’s ok. You can simply pan fry or bake the chicken. Or use rotisserie chicken breast for an even easier meal.
- Use canned pineapple when fresh isn’t in season.
- Make it spicy by swapping out the Monterey Jack cheese for Pepper Jack cheese
Are these spicy?
The million dollar question I get asked all the time. My answer: it depends. The barbecue sauce and jalapeno (which is actually a mild pepper, once the ribs and seeds are removed) really lend amazing flavor, making this recipe more zesty, than spicy. But if you are someone who is super sensitive to any type of spice, I would say this might be too hot for you.
Reheating a Chicken Quesadilla
If you’ve got leftover quesadillas, they need to be stored in the fridge. To keep the tortilla crisp when reheating, place in the oven at 375 degrees F for about 10 minutes, or in a nonstick skillet over medium-low.
Pineapple and Chicken Quesadillas
- 2 6-ounce Boneless, skinless chicken breasts
- 4 pineapple rings
- salt and pepper , to taste
- pinch cayenne pepper
- 1/4 cup barbecue sauce ,divided in half
- 8 6-inch flour tortillas
- 1 tablespoon butter (or more), divided
- 3 cups shredded Monterey Jack cheese
- 1 large jalapeno pepper , ribs and seeds removed, diced
- Preheat grill to medium-high.
- Place chicken in a Ziploc bag and pound out slightly to flatten to a uniform thickness. Sprinkle some salt, pepper, and a touch of cayenne on each chicken breast.
- Coat grill grates with nonstick spray or oil. Place pineapple and chicken on grill; cook pineapple for 2 minutes per side and the chicken for 4-5 minutes per side, or until juices run clear and an internal temperature is 165 degrees (basting with 2 tablespoons of the barbecue sauce once you flip.)
- Transfer to a cutting board and once cool to the touch, roughly chop up the chicken and pineapple.
- To assemble, butter one side of each flour tortilla. On the non-buttered side, evenly sprinkle with the cheese, chicken, pineapple, and jalapeno. Drizzle with the remaining barbecue sauce and top with a little more cheese. Place another tortilla on top, buttered side up.
- Warm skillet over medium-high and cook each quesadilla for 1-2 minutes per side, until cheese is melted. Cut each quesadilla into six wedges.
- Serve with sour cream or more barbecue on the side.