Grilled BBQ Chicken and Pineapple Quesadillas Recipe

If you’re looking to dial up your next weeknight dinner or crowd-pleasing snack, Grilled BBQ Chicken and Pineapple Quesadillas are the answer! Packed with smoky, tangy, cheesy goodness and pops of sweet pineapple, these quesadillas are like taking a bite of summer—no matter the season.

Ingredients You’ll Need

You won’t need anything fancy—just a handful of everyday ingredients that each play a starring role. From the bold BBQ sauce to the buttery, crispy tortillas and melty cheese, every component brings irresistible flavor and texture to your quesadilla experience.

• Boneless, skinless chicken breasts: The perfect blank canvas for soaking up smoky BBQ flavors and grilling up juicy.
• BBQ sauce: Choose a smoky, tangy variety for that signature balance; it brings both sweetness and depth.
• Taco-size tortillas: Just the right size for manageable, shareable quesadillas with crispy edges.
• Butter (melted): Brushing tortillas with butter gives you glorious golden-brown crunch.
• Shredded cheddar cheese: For bold flavor and beautiful orange color.
• Shredded mozzarella cheese: For that gooey melt and irresistible cheese pull.
• Fresh pineapple or canned tidbits: A tropical, juicy burst that cuts through the smoky richness.
• Green onions: A pop of color and mild bite to brighten every bite.
• Light ranch dressing: Creamy base for the addictive BBQ ranch dipping sauce.
• Extra BBQ sauce: For swirling into your ranch and amping up that charred, tangy taste.

Variations

One of my favorite things about Grilled BBQ Chicken and Pineapple Quesadillas is how adaptable they are! Don’t be afraid to play around—swap ingredients or adjust the flavors to make this recipe truly yours.

• Swap the protein: Try grilled shrimp, rotisserie chicken, or even jackfruit for a meatless twist!
• Go spicy: Add diced jalapeños or a drizzle of chipotle BBQ sauce for a kick of heat.
• Dairy-free: Use your favorite non-dairy cheese blend and dairy-free ranch for a delicious vegan version.
• Extra veggie power: Toss in sautéed bell peppers, red onions, or corn for bonus color and crunch.

How to Make Grilled BBQ Chicken and Pineapple Quesadillas

Step 1: Grill and Dice the BBQ Chicken

Start by generously slathering your chicken breasts with half of your BBQ sauce, coating both sides well. Fire up your grill to medium heat and cook the chicken for about 4–5 minutes per side, or until the meat is cooked through and juicy (165°F inside is the goal!). Chop the grilled chicken into bite-size pieces and toss with the rest of that tangy BBQ sauce for maximum flavor.

Step 2: Prep the Fillings and Tortillas

While your chicken is cooling slightly, mix the cheddar and mozzarella in a bowl for the ultimate melt factor. Chop your pineapple if it’s not already diced and slice the green onions. Keep these toppings handy near your grill for a smooth assembly line.

Step 3: Toast the Tortillas

Lower your grill to low heat. Brush both sides of each tortilla with melted butter (trust me, this makes all the difference). Place a couple of tortillas on the grill at a time, grilling until each side is lightly toasted and golden for satisfying crunch.

Step 4: Assemble and Melt

Sprinkle a generous layer of your cheese blend over the bottom tortilla, add diced BBQ chicken, a handful of pineapple, and green onions. Top with a second buttered tortilla and grill gently until the cheese is gooey and both sides are golden, flipping once with a wide spatula for perfect browning.

Step 5: Whip Up the Dipping Sauce

In a small bowl, whisk together ranch dressing and BBQ sauce for a creamy, smoky dip that’s absolutely irresistible alongside your Grilled BBQ Chicken and Pineapple Quesadillas. Slice your quesadillas into wedges and serve right away for maximum melty magic!

How to Serve Grilled BBQ Chicken and Pineapple Quesadillas

Garnishes

Top your Grilled BBQ Chicken and Pineapple Quesadillas with extra green onions, a sprinkle of chopped cilantro, or thinly sliced red chili for color and fresh flavor. For a fun Tex-Mex vibe, try a squeeze of fresh lime just before serving.

Side Dishes

These flavorful quesadillas pair beautifully with classic sides like a zesty corn salad, black beans, or a crunchy slaw for extra freshness. A big bowl of tortilla chips and guacamole rounds out your meal with a party spirit!

Creative Ways to Present

Stack wedges in a fanned-out circle on a large wooden board, tuck lime wedges between them, and serve the dipping sauce in a fun ramekin right in the center. Looking for a snack board to wow a crowd? Pile up your Grilled BBQ Chicken and Pineapple Quesadillas with sweet pepper rings, salsa, and pickled jalapeños for maximum color and variety.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Grilled BBQ Chicken and Pineapple Quesadillas (lucky you!), let them cool completely, then stack with parchment between and wrap in foil or pop into an airtight container. They’ll keep in the fridge for up to three days and stay delicious!

Freezing

These quesadillas freeze better than you might think! Wrap each one tightly and freeze for up to two months. When possible, freeze before slicing for best results—your cheese will melt beautifully after reheating.

Reheating

For the crispiest results, reheat your Grilled BBQ Chicken and Pineapple Quesadillas in a skillet over medium-low heat or on a baking sheet in a 350°F oven until hot and melty. The microwave works in a pinch but can soften the tortillas—still tasty, just a little less crisp.

FAQs

Final Thoughts

Whether you’re grilling for friends or just treating yourself to something fun and flavorful, Grilled BBQ Chicken and Pineapple Quesadillas are guaranteed to brighten up your table. Give them a try—you’ll seriously wonder how you ever did quesadillas any other way!

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