Here’s what you need:
- Flour Tortillas,
- Monterey Jack Cheese,
- Pineapple, Cilantro,
- Chicken Breasts, and
- Barbecue Sauce…and
- whatever spices you’d like to use to spice up the chicken.
Hack off the top and bottom of the pineapple…then you hack it down the middle.
Cut them into four wedges… cut the four wedges to make eight wedges.
Then cut the hard triangular core off of each wedge.
Next, cut off the hard, prickly skin. Stick a skewer through the pineapple, lengthwise.
Set the skewers on a grill pan over medium to medium-high heat.
Move the pineapple around as it grills…
Remove them from the cutting board and cut into thin slices. Eat a few slices. Faint from bliss.
Grilled pineapple is…AWESOME. You can just dice it up at this point and turn it into a salsa if you’d like. Yum!
Stick the chicken breast in a large plastic bag and pound it flat with a mallet or a large, heavy can.
Place the chicken on a plate and sprinkle with salt and pepper.
Next, sprinkle on whatever spices you like—cumin, cayenne, taco seasoning…anything!
I use "Slap Ya Mama" this stuff. It’s spicy, baby.
Next, throw the chicken onto the grill pan (or grill, if you’re into that sort of thing) and grill it up!
Pour on a little barbecue sauce if you’re into that sort of thing.
Remove the chicken from the grill pan…
Slice the chicken breast into thin slices and set aside.
Next, pre-grill the tortillas on a skillet. I just swirl some butter or margarine around for awhile, throw on the tortilla, and cook both sides for a minute or two. Do this until all eight tortillas are browned, and set them aside in a pile.
Next, grate up some Monterey Jack cheese. You can use the pre-grated stuff, but it’s coated in corn starch and will ruin your life. But go ahead and use it! It’ll be fine!
Finally, slice a jalapeno if you can HANDLE the spice.
To assemble…
Start with a layer of grated cheese, then arrange strips of chicken all over the top.
Next, cut off the hard, prickly skin. Stick a skewer through the pineapple, lengthwise.
Set the skewers on a grill pan over medium to medium-high heat.
Move the pineapple around as it grills…
Remove them from the cutting board and cut into thin slices. Eat a few slices. Faint from bliss.
Grilled pineapple is…AWESOME. You can just dice it up at this point and turn it into a salsa if you’d like. Yum!
Stick the chicken breast in a large plastic bag and pound it flat with a mallet or a large, heavy can.
Place the chicken on a plate and sprinkle with salt and pepper.Next, sprinkle on whatever spices you like—cumin, cayenne, taco seasoning…anything!
I use "Slap Ya Mama" this stuff. It’s spicy, baby.
Next, throw the chicken onto the grill pan (or grill, if you’re into that sort of thing) and grill it up!
Pour on a little barbecue sauce if you’re into that sort of thing.
Remove the chicken from the grill pan…
Slice the chicken breast into thin slices and set aside. Next, pre-grill the tortillas on a skillet. I just swirl some butter or margarine around for awhile, throw on the tortilla, and cook both sides for a minute or two. Do this until all eight tortillas are browned, and set them aside in a pile.
Next, grate up some Monterey Jack cheese. You can use the pre-grated stuff, but it’s coated in corn starch and will ruin your life. But go ahead and use it! It’ll be fine!
Finally, slice a jalapeno if you can HANDLE the spice.
To assemble…
Start with a layer of grated cheese, then arrange strips of chicken all over the top.
Finally, drizzle on a little more barbecue sauce.
You don’t have to add the barbecue sauce at the end. Here’s one without the sauce.
When they’re all assembled, throw them on a griddle…
Top each half with another tortilla, and grill until golden and the cheese is melted. Cut the quesadillas into six wedges…
And serve with sour cream, pico de gallo, and lots of cilantro. Scrumptious!
Recipe: Grilled Chicken & Pineapple Quesadilla
Prep Time: 15 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 6
Top each half with another tortilla, and grill until golden and the cheese is melted. Cut the quesadillas into six wedges…
Recipe: Grilled Chicken & Pineapple Quesadilla
Prep Time: 15 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 6
Ingredients:
(To grill pineapple: cut wedges, stick on skewers, 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 with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling 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. 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.
- 8 whole Flour Tortillas
- Butter Or Margarine
- 2 cups Grilled Pineapple, Sliced
- 3 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 3 cups Monterey Jack Cheese, Grated
- 1 whole Jalapeno, Sliced
- Cilantro
- 3 Tablespoons Barbecue Sauce
(To grill pineapple: cut wedges, stick on skewers, 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 with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling 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. 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.
