You would think being from Hawaii, I would like pineapple more, but the truth is I don’t. The only way you can get me to eat pineapple is if it’s grilled. It would have never occurred to me to stick some inside a quesadilla. But trust me the grilled pineapple is what makes this recipe really yummy. Enjoy!
Grilled Chicken & Pineapple Quesadilla
8 whole flour tortillas
Butter or margarine
2 cups grilled pineapple, sliced
3 whole boneless, skinless chicken breasts
Salt and pepper, to taste
3 cups Monterey jack cheese, grated
1 whole jalapeno, sliced
3 tablespoons barbecue sauce
To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.
To pound chicken: Place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.