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American Recipes
Chicken Pineapple Quesadillas

Chicken Pineapple Quesadillas

with Pico de Gallo and Southwestern Spices

Cinco De Mayo Special
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If you thought sweet-and-savory pairings were amazing, prepare to be blown away by this chicken, cheese, and pineapple combo. White meat, shredded mozzarella, and smoky spices bring the classic comforts you crave, while the fruit smashes all notions of what a quesadilla can be. Whether you have them for a weeknight dinner or at a Cinco de Mayo feast, they’re sure to shake things up.


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

Preparation Time30 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Red Onion

2 unit

Green Bell Pepper

8 ounce


12 ounce

Chicken Breasts

2 unit

Roma Tomato

¼ ounce


1 unit


2 tablespoon

Southwest Spice Blend

4 unit

Flour Tortillas


2 cup

Mozzarella Cheese


4 tablespoon

Sour Cream


Not included in your delivery

8 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate59 g
Sugar13 g
Dietary Fiber4 g
Protein39 g
Cholesterol95 mg
Sodium1020 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP minced onion, then set this aside in a small bowl. Core, seed, and thinly slice bell peppers. Drain pineapple. Cut chicken into ½-inch cubes.


Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell peppers. Cook, tossing occasionally, until softened, 4-5 minutes. Season with salt and pepper. Add pineapple and cook, tossing, until lightly browned, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.


While veggies cook, finely chop tomatoes and cilantro. Halve lime. Add tomatoes, half the cilantro, and a squeeze of lime to bowl with minced onion. Toss to combine. Season with salt and pepper.


Add a large drizzle of oil, chicken, and Southwest spice to pan used for veggies over medium-high heat. Cook, tossing, until no longer pink in center, 3-4 minutes. Season with salt and pepper. Return veggies to pan along with a squeeze of lime and remaining cilantro. Toss to combine, then remove pan from heat.


Rub one side of each tortilla with a drizzle of oil. Place oiled-side down on a baking sheet. Take half the mozzarella and sprinkle it on tortillas in an even layer. Top with filling, then sprinkle with remaining mozzarella. Fold tortillas in half to create 4 quesadillas.


Broil or bake quesadillas in oven until golden brown on top, 1-2 minutes. Flip and repeat with other side. (TIP: Keep an eye on them to make sure they don’t burn.) Cut into wedges, then serve with pico de gallo and sour cream on the side.