Chicken and Pineapple Quesadillas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken and Pineapple Quesadillas

Chicken and Pineapple Quesadillas

with Sweet Peppers, Caramelized Onion, and Pico de Gallo

If you thought sweet-and-savory combos were delicious, prepare to be blown away by this creamy cheese and pineapple dream-come-true. Although we recommend using only one chicken breast for the filling, feel free to use both for a super stuffed quesadilla.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

12 ounce

Chicken Breasts

1 unit

Green Bell Pepper

1 unit

Red Onion

4 ounce

Grape Tomatoes

1 tablespoon

Southwest Spice Blend

½ cup

Monterey Jack Cheese

(Contains Milk)

4 unit

Whole Wheat Tortillas

(Contains Wheat)

¼ ounce


1 unit


2 tablespoon

Sour Cream

(Contains Milk)

4 ounce


Not included in your delivery

1 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories546 kcal
Energy (kJ)2285 kJ
Fat24 g
Saturated Fat9 g
Carbohydrate55 g
Sugar16 g
Dietary Fiber10 g
Protein35 g
Cholesterol94 mg
Sodium668 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Large Pan
Baking Sheet



Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice the red onion. Mince a few onion slices (you’ll want about 2 Tablespoons) for the pico de gallo. Set aside in a small bowl. Core, seed, and thinly slice the bell pepper. Drain the pineapple. Cut 1 chicken breast into ½-inch cubes. (Keep the other for a later use.)

Cook the peppers and onions

Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced red onions and bell peppers. Cook, tossing occasionally, for 4-5 minutes, until softened. Season with salt and pepper.

Make the pico de gallo

Meanwhile, finely chop the tomatoes. Chop the cilantro. Halve the lime. Add the tomatoes and half the cilantro to the bowl with the minced red onions. Stir in a squeeze of lime, and season with salt and pepper.


Cook the pineapple and chicken: Add the pineapple to the pan with the peppers and onions. Cook 2-3 minutes, until slightly caramelized. Season with salt and pepper. Remove from the pan and set aside. Add the chicken, a drizzle of olive oil, and the Southwest seasoning to the pan. Cook, tossing, for 3-4 minutes, until cooked through. Season with salt and pepper. Return the pineapple mixture to the pan along with a squeeze of lime and the remaining cilantro.

Assemble the quesadillas

Using 2 tortillas (we sent more), rub one side of each with a small drizzle of olive oil. Place oil-side down on a baking sheet. Spread half the cheese evenly onto each tortilla. Top with the chicken mixture and remaining cheese. Fold the tortillas over. Place under the broiler for 1-2 minutes, until golden brown. Flip and broil 1-2 minutes on the other side. TIP: Watch carefully so they don’t burn!


Serve: Cut the chicken and pineapple quesadillas into wedges, and serve with the pico de gallo and sour cream. Enjoy!