Have you ever had grilled pineapple?  So yummy!!  If you have time to grill some pineapple for this recipe it would be even better!

However, this recipe is designed for a quick mid-week meal to piggyback last night’s Simple Lemon Chicken.  I am working to create smaller weekly menus that combine your efforts, resulting in two to three dinners for your busy week.  Click here to see this week’s Mini-Weekly Menu.

Warm Pineapple Chicken Quesadillas start with cooked pineapple, roasted to bring out its sweet flavors, joined with citrus-y chicken in a cheese and pepper laden tortilla that will make you want to add this to your favorite quesadillas list!  Looking for a tropical companion for tonight’s dinner? Try my Best Ever Pina Coladas!

Warm Pineapple Chicken Quesadillas

Ingredients:
Serves 4

• 8 flour tortillas (we use uncooked Tortilla Fresca for their good ingredients and fresh taste)
• 20 oz can pineapple tidbits in 100% juice, drained (save pineapple juice for Best Ever Pina Coladas)
• 2 cups diced, cooked chicken (leftover from last night’s Simple Lemon Chicken) **
• 1 T plus 1 t. olive oil **
• 1/2 onion, chopped (leftover from last night’s Simple Lemon Chicken) **
• 1 red bell pepper, seeds removed and diced
• 2 cups Quesadilla cheese, shredded (did you know this cheese is how quesadillas got their name?)  it’s a Mexican cheese that melts easily.  look for it in your local grocer’s cheese section.  OR shredded pepper jack or mozzarella would be good choices.

For Topping:

• sour cream
• cilantro, chopped

** Items that are used in other recipes from this week’s Mini-Weekly Menu, starred to help in your grocery planning.

Directions:

• If using uncooked tortillas, cook (following package instructions) and set aside.
• Add 1 t. olive oil to a large skillet set over med. heat.
• Add drained pineapple and let cook until pineapple start to caramelize, about 5 min.
• Add 1 T olive oil to pan with pineapple then add onions and peppers.  (If following Mini-Weekly Menu, just add peppers and keep onions with chicken, since onions will already be soft.)  Cook until peppers are soft, about 3-5 min.
• Add chicken.  Stir and cook until heated through, just a minute or two.
• Heat a separate pan or griddle over med. low heat.  Place a tortilla (or two if they fit) in the pan.  Evenly spread a little of the chicken, pineapple and pepper mixture over the tortillas and spread about 1/2 cup shredded cheese over the top.  Top with a second tortilla.  Let cheese melt for a minute then, using a spatula, carefully flip to other side and let cook for another minute or until slightly crispy.
• Remove to plate, cut into wedges and top with cilantro and sour cream.

Enjoy!!