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Chicken Pineapple Quesadillas

Chicken Pineapple Quesadillas

with Pico de Gallo and Southwestern Spices

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If you thought sweet-and-savory combos were amazing, prepare to be blown away by this chicken, cheese, and pineapple creation. White meat and shredded mozzarella bring the classic comforts you crave, while our Southwest spice blend adds some smoky warmth. But any notions you might have about quesadillas go out the window when the golden tropical fruit comes to shake things up in the most delicious way.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Green Bell Pepper

4 ounce


6 ounce

Chicken Breasts

1 unit

Roma Tomato

¼ ounce


1 unit


1 tablespoon

Southwest Spice Blend

2 unit

Flour Tortillas

(ContainsSoy, Wheat)

1 cup

Mozzarella Cheese


2 tablespoon

Sour Cream


Not included in your delivery

4 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat37 g
Saturated Fat13 g
Carbohydrate59 g
Sugar14 g
Dietary Fiber5 g
Protein56 g
Cholesterol145 mg
Sodium930 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, then set this aside in a small bowl. Core, seed, and thinly slice bell pepper. Drain pineapple. Cut half the chicken into ½-inch cubes (use the rest as you like).


Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, tossing, 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.


Meanwhile, core, seed, and dice tomato. Chop cilantro. Halve lime. Add tomato, half the cilantro, and a squeeze of lime to bowl with minced onion and toss to combine. Season with salt and pepper.


Add a drizzle of oil, chicken, and Southwest spice to pan used for veggies over medium-high heat. Cook, tossing, until chicken is 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 a tortilla with a drizzle of oil. Repeat with other tortilla. Place both tortillas oiled-side down on a baking sheet. Take half the mozzarella and sprinkle it onto tortillas in an even layer. Top with filling, then sprinkle with remaining mozzarella. Fold tortillas in half to create two quesadillas.


Broil or bake quesadillas until golden brown on top, 1-2 minutes. Flip and repeat with other side. (TIP: Keep an eye on these and watch out for any burning.) Cut into wedges, then serve with pico de gallo and sour cream on the side.