Go Back
Embarking on a culinary journey through the vibrant flavors of the tropics, the Tropical Delight Grilled Chicken Pineapple Quesadilla is an exquisite fusion of savory and sweet. This innovative twist on a classic quesadilla transports your taste buds to sun-soaked beaches, offering a delightful combination of grilled chicken, succulent pineapple, and gooey melted cheese, all wrapped in crispy tortillas. Whether you're looking for a quick weeknight dinner or a show-stopping dish for a weekend gathering with friends, this recipe is sure to impress.

Grilled Chicken Pineapple Quesadilla

Discover the vibrant flavors of the tropics with this Tropical Delight Grilled Chicken Pineapple Quesadilla recipe. Experience the perfect blend of savory grilled chicken, juicy pineapple, and melty cheese nestled in a crispy tortilla. Ideal for both quick weeknight dinners and special gatherings, this dish promises a culinary escape to sun-soaked beaches. Learn the essential ingredients and steps to create this delicious fusion, and impress your family and friends with every bite. Enjoy the irresistible combination of textures and tastes that make this quesadilla a must-try!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup fresh pineapple, chopped

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

4 large flour tortillas

1/4 cup fresh cilantro, chopped (optional)

1 tablespoon lime juice

Sour cream and salsa for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken breasts and coat them evenly. Let marinate for at least 30 minutes.

    Cook the Chicken: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing it thinly.

      Prepare the Pineapple: While the chicken is resting, grill the chopped pineapple for 2-3 minutes until they have nice grill marks and are slightly softened. Remove from heat and toss with lime juice.

        Assemble the Quesadilla: Lay one tortilla on a clean surface. Spread an even layer of Monterey Jack and cheddar cheese on half of the tortilla. Top with sliced grilled chicken, grilled pineapple, and chopped cilantro (if using). Fold the tortilla over to create a half-moon shape.

          Grill the Quesadilla: Heat a skillet or griddle over medium heat. Place the quesadilla in the pan and cook for about 3-4 minutes on one side until golden and the cheese has melted. Carefully flip and cook for another 3-4 minutes on the other side. Repeat with the remaining tortillas.

            Slice and Serve: Remove the quesadillas from the skillet and let them cool for a minute. Cut each quesadilla into wedges and serve with sour cream and salsa on the side.

              Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings