Up until recently, I’ve never been very eager to buy fresh pineapple. Not because I don’t like it, but because it’s sort of a pain to deal with. (Very similar to my feelings about mangoes, until OXO created the splitter for that.)
They’ve come to the rescue again with their new and incredibly effective Pineapple Slicer. And since testing it out, I’ve gone searching for reasons to use more of this tropical yellow fruit. Paul’s so happy.
Yesterday, I just cored one up in minutes and we sat around the table eating the rings with a fork. But I had a few rings left over, which was perfect for these loaded quesadillas. They were sweet, with a slight kick, and delish.
Word of advice: do not grill them when it’s 113 degrees outside, like I did. That’s just stupid.
Grilled Chicken and Pineapple Quesadillas
Prep time: 20 minutes
Cook time: 20 minutes
• 2 boneless, skinless chicken breasts (about 1 pound)
• 4 pineapple wedges or rings
• Salt and pepper, to taste
• Cayenne pepper
• 1/4 cup barbecue sauce (divided in half)
• 8 flour tortillas
• Butter or margarine
• 3 cups grated Monterey Jack cheese
• 1 large jalapeno, chopped
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 (basting with 2 tablespoons of the barbecue sauce once you flip.)
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 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.