HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Pineapple Quesadillas
Chicken Pineapple Quesadillas

Chicken Pineapple Quesadillas

with Pico de Gallo & Southwest Spice

calorie smart
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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.

Tags:Family Friendly

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

Yellow Onion

4 ounce


1 unit

Roma Tomato

¼ ounce


1 unit


10 ounce

Chicken Breast Strips

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 Fat14 g
Carbohydrate60 g
Sugar14 g
Dietary Fiber3 g
Protein51 g
Cholesterol135 mg
Sodium1010 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
Large Pan
Medium Bowl
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
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Heat broiler to high. Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Drain pineapple; discard juice.


Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion. 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. Wipe out pan.


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


Pat chicken dry with paper towels. Heat a drizzle of oil in pan used for onion and pineapple over medium-high heat. Add chicken and Southwest Spice. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Season with salt and pepper. Return onion and pineapple to pan along with a squeeze of lime juice and remaining cilantro. Stir to combine; turn off heat.


Rub one side of each tortilla 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 quesadillas. (Depending on the size of your baking sheet, you may need to work in batches for 4 servings.)


Broil quesadillas until golden brown on top, 1-2 minutes. Flip and repeat on opposite side. (TIP: Watch carefully to avoid burning.) Cut quesadillas into wedges; top with some pico de gallo and sour cream. Serve with any remaining pico de gallo and sour cream on the side.