Pineapple BBQ Chicken Quesadillas


Last week I made this delicious grilled chicken with pineapple BBQ sauce. I had a little bit BBQ sauce left and I thought it will be good to use the leftovers to make some quesadillas. These BBQ chicken quesadillas are so easy to prepare and they are very filling and delicious. You can also use leftover chicken for this recipe as well. I served these quesadillas with pineapple guacamole and it was a perfect combination. The heat from the jalapeños adds a little kick, while the tangy BBQ sauce and sweetness of the pineapple balance everything out. What’s not to love? Anything with melted cheese alway hit the spot! These warm and saucy quesadillas with a crispy shell perfect for dinner or lunch!

Pineapple BBQ Quesadilla

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 pound boneless skinless chicken breast
  • 1/2 onion
  • 1/2 cup pineapple BBQ sauce (or your favorite BBQ sauce)
  • 1 chipotle pepper in Adobe sauce, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1 cup gruyere cheese, grated
  • 1 cup sharp cheddar cheese, grated
  • Salt, pepper
  • 4 flour tortillas (burrito size)

Pineapple Guacamole

  • 2 avocados, peeled, pitted and mashed
  • 2 cups fresh pineapple – peeled, cored, and diced
  • 1/2 cup grape tomatoes, diced
  • 1/4 cup red onion, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, juiced
  • 1 jalapeño, seeded and chopped (optional)
  • salt and pepper, taste


  1. In a small bowl combine the BBQ sauce, lime juice, chipotle pepper and mix well to combine.
  2. Preheat the grill to medium high heat. Season the chicken with salt and pepper. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165 degrees F. At the same time grill the slices of pineapple and the half of an onion for about 2-3 minutes per side or until charred.
  3. When the chicken is nearly cooked through, brush on the 1/2 of BBQ sauce. Cover the grill and continue to cook until the glaze begins to color and the chicken is done.
  4. Allow everything to to cool and then chop the pineapple into bite size pieces, dice the onion and chop the chicken. You can add the rest of the BBQ sauce to chicken or serve it on the side. Set aside.
  5. Make the pineapple guacamole: Mash the avocados in a medium size bowl. Add the grilled pineapple, cherry tomatoes, red onions, cilantro, lime juice and jalapeño if desired. Stir to combine and season with salt and pepper.
  6. Heat a large skillet over medium heat. Spray with a little bit of olive oil.
  7. One at a time, place a tortilla down in the skillet, cover half of the tortilla with a bit of the cheese, add the chicken, onions and cilantro. Then sprinkle with a little more cheese. Cook until the bottom is crispy and golden brown, then fold the other half of the tortilla over the top, onto itself, and gently flip it over and cook for another 1-2 minutes until crispy and golden. Repeat with 3 more tortillas. Transfer the quesadilla to a cutting board, let it cool for few minutes, then cut into fourths. Serve with the remaining BBQ sauce and the the Pineapple Guacamole.


28 thoughts on “Pineapple BBQ Chicken Quesadillas

  1. I LOVE everything about this recipe, Olga!!! What not to like about pineapple guacamole + cheese + BBQ sauce +++ I am seriously thinking about making this for my family on the coming up outdoor birthday. It’s going to be super delicious 🙂

  2. These look fabulous, Olga. The flavors sound wonderful…from the bbq chicken to the pineapple guacamole! Terrific way to make leftovers new again.

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