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Caramelized Pineapple Chicken Quesadillas with Strawberry Salsa

A sweet-and-savory quesadilla with caramelized pineapple, shredded chicken, and a fresh strawberry salsa.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 3 tablespoons coconut oil
  • 2 cups pineapple chunks cut into squares
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 onion sliced
  • 1 red bell pepper julienned
  • 1/2 small jalapeño pepper seeded and diced
  • 2 chicken breasts boneless, skinless, shredded (rotisserie chicken may be used)
  • 1 cup cheddar cheese white, freshly grated
  • 1/2 cup fresh cilantro chopped
  • 4 large tortillas corn or flour
  • 1 medium tomato chopped
  • 3/4 cup strawberries chopped
  • 1/2 onion finely diced (for salsa)
  • 1/2 jalapeño seeded and diced (for salsa)
  • 1/3 cup cilantro fresh (for salsa), chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt or to taste (for salsa)
  • 1/4 teaspoon black pepper or to taste (for salsa)

Instructions

  • Heat a large skillet over medium heat and add 1 tablespoon coconut oil.
  • Add the pineapple, sprinkle with 1/8 teaspoon salt and 1/4 teaspoon cinnamon, and cook, stirring occasionally, until caramelized and golden, about 6–8 minutes; transfer pineapple to a bowl.
  • Add another 1/2 tablespoon coconut oil to the skillet, then add the sliced onion and julienned red bell pepper with a pinch of salt; sauté until softened, about 3–5 minutes.
  • Add the shredded chicken to the skillet and cook until heated through, then combine the chicken and sautéed vegetables with the caramelized pineapple in the bowl.
  • Reduce heat to low and add remaining 1/2 tablespoon coconut oil to the skillet.
  • Assemble each quesadilla by placing a tortilla in the skillet, sprinkling about 1/4 cup grated cheddar over half the tortilla, adding a portion of the chicken-pineapple mixture and some chopped cilantro, then topping with another 1/4 cup cheese.
  • Cook until the bottom tortilla is golden, then carefully flip the quesadilla and cook until the other side is golden and the cheese is melted, about 2–3 minutes per side; repeat with remaining tortillas.
  • Make the strawberry salsa by combining chopped strawberries, chopped tomato, finely diced onion, diced jalapeño, 1/3 cup chopped cilantro, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; mix well.
  • Serve the quesadillas hot with the strawberry salsa on the side.

Equipment

  • Large Skillet
  • Mixing Bowl
  • Spatula
  • Knife
  • Cutting Board
  • Cheese grater
  • Measuring Spoons

Notes

  • Use rotisserie chicken to save time.
  • Adjust jalapeño amounts to your heat preference.
  • Make salsa just before serving for best texture.
  • Grate cheese fresh for better melt.