Name: Caramelized Pineapple Chicken Quesadillas with Strawberry Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 tablespoon coconut oil; 2 cups pineapple chunks (cut into squares); 1/8 teaspoon salt; 1/4 teaspoon cinnamon; 1 onion (sliced); 1 red bell pepper (julienned); 1/2 small jalapeno pepper (seeded and diced); 2 chicken breast (boneless and skinless, I used rotisserie chicken, which I shredded); 1 cup cheddar cheese (white, freshly grated); 1/2 cup cilantro (fresh); 4 large tortillas (I used corn and flour tortillas); 1 medium tomato (chopped); 3/4 cup strawberries (chopped); 1/2 onion (finely diced); 1/2 jalapeno (seeded and diced); 1/3 cup cilantro (fresh); 1 tablespoon lemon juice; 1/4 teaspoon salt (or to taste); 1/4 teaspoon pepper (or to taste)

Bowl

Heat a large skillet over medium heat and add 1 tablespoon of the coconut oil. Add pineapple and toss with salt and cinnamon, cooking until caramelized and golden, flipping occasionally – about 6-8 minutes.

Place pineapple in a bowl and set aside; add another 1/2 teaspoon of coconut oil, tossing in onions and peppers with a pinch of salt. Stir and cook until softened, about 3-5 minutes. Add chicken to skillet and cook until heated through. Remove chicken mixture from skillet and add to the bowl with pineapple.

Reduce the heat in the skillet to low and add another 1/2 tablespoon of coconut oil. Place a tortilla down and sprinkle with a quarter cup of the cheese, chicken, the pineapple, onions and peppers, and cilantro, then add another 1/4 cup of cheese. Cook until tortilla is golden, then gently flip, keeping the ingredients inside, and cook until other side is golden. Repeat with remaining quesadilla, and serve with strawberry salsa.

For salsa, combine all ingredients together in a bowl and mix thoroughly.

Caramelized Pineapple Chicken Quesadillas with Strawberry Salsa

Utensils needed:

Overview

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