Happy Friday, everyone! I hope your week has been wonderful as you prepare for an even more wonderful weekend! I know that most people do their meal planning for the week over the weekend, so I’m here to help you out! These BBQ chicken and pineapple quesadillas are sure to be a hit at your dinner table!
I don’t think I would’ve paired pineapple and barbecue sauce together if I hadn’t seen this recipe. I mean it’s not like people usually dip their pineapple in barbecue sauce. (Do they?!) But man oh man, it was such a fantastic combo! It was tart and sweet, and I loved it. Quesadillas are a Mexican food, but this one is definitely Americanized with grilled chicken and BBQ.
If you’re looking for something to serve while watching football this weekend, these would be great! Anything grilled that also does not require utensils to eat makes an excellent tailgate dish 🙂
- 8 whole Flour Tortillas
- Butter Or Margarine
- 2 cups Grilled Pineapple, Sliced
- 3 Boneless, Skinless Chicken Breasts, Pounded thin
- Salt And Pepper, to taste
- Seasoning of choice: Cajun, Cayenne, Cumin, Taco Seasoning, whichever you like!
- 3 cups Monterey Jack Cheese, Grated
- 3 Tablespoons Cilantro, chopped
- 3 Tablespoons Barbecue Sauce
- Optional: 1 whole Jalapeno, Sliced
- (To grill pineapple: cut into wedges and grill over low heat. Cut into slices.)
- (To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
- Sprinkle chicken with salt and pepper and seasoning (cumin, cayenne, etc.)
- Grill chicken on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
- Warm griddle over medium heat and melt butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
- To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices (if using). Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)
- Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Source: Pioneer Woman