Fresh pineapple, sliced
2-3 chicken breasts
grated monterrey jack cheese
jalapeno, sliced (seeds & ribs removed if you don't want it spicy)
Adjust the ingredients according to how much you want to make & how much of each thing you want in your quesadillas - nothing complicated here.
Grill your pineapple slices and chicken breasts however you like to grill (outdoor, indoor grill pan, etc. I did mine on the George Foreman). A little s/p for the chicken is good & the pineapple doesn't need anything, just put it on the grill & let it get some golden grill marks. You could skewer it if you are afraid of it falling apart or down into the grill.
When the chicken is done, let it rest a couple of minutes then shred it or thinly slice it. Chop the pineapple into smaller, bite size pieces.
Now assemble your quesadillas: chicken, pineapple pieces, cheese. Then pour on some bbq sauce, add some cilantro and some jalapeno. Put the top tortilla on and bake in the oven, or in a skillet, however you usually make a quesadilla. We have a quesadilla maker.
Once the tortilla is browned and cheese melted, let it sit for a minute then cut into wedges (I use a pizza cutter). Serve with sour cream, pico de gallo, whatever you like.
These are so yummy! If you are in a pinch, you could use pineapple tidbits from a can, but drain them well. Also, even after sitting a few minutes these are so hot inside! The pineapples and cheese really hold the heat in, so don't burn your mouth!
Adapted from the Pioneer Woman's recipe