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Mexican Recipes
Chicken Pineapple Quesadillas

Chicken Pineapple Quesadillas

with Pico de Gallo and Southwest Spice

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If you think sweet-and-savory combos are amazing, prepare to be blown away by this Tex-Mex creation. Chicken 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 pineapple comes to shake things up in the most delicious way.


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

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Green Bell Pepper

4 ounce


1 unit

Roma Tomato

¼ ounce


1 unit


10 ounce

Chicken Breast Strips

1 tablespoon

Southwest Spice Blend

2 unit

Flour Tortillas


1 cup

Mozzarella Cheese


2 tablespoon

Sour Cream


Not included in your delivery

4 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate59 g
Sugar14 g
Dietary Fiber3 g
Protein29 g
Cholesterol155 mg
Sodium1000 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
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat broiler to high or oven to 500 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP. Core, deseed, and thinly slice bell pepper. Drain pineapple.

Start Filling
Start Filling

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

Make Pico De Gallo
Make Pico De Gallo

Meanwhile, dice tomato. Roughly chop cilantro. Halve lime. In a medium bowl, combine tomato, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

Finish Filling
Finish Filling

Pat chicken dry with paper towels. Add to pan used for veggies over medium-high heat along with a drizzle of oil and Southwest Spice. Cook, stirring, until chicken is browned and cooked through, 3-5 minutes. Season with salt and pepper. Return pineapple mixture to pan along with a squeeze of lime juice and remaining cilantro. Stir to combine, then turn off heat.

Make Quesadillas
Make Quesadillas

Rub one side of tortillas with a drizzle of oil. Place tortillas, oiled sides down, on a baking sheet. Evenly sprinkle with half the mozzarella. Top with filling, then sprinkle with remaining mozzarella. Fold tortillas in half to create two quesadillas.

Finish and Serve
Finish and Serve

Broil or bake quesadillas until golden brown on top, 1-2 minutes. Flip and repeat on 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.