Grilled Bbq Chicken And Pineapple Quesadillas Recipes

GRILLED BBQ CHICKEN AND PINEAPPLE QUESADILLAS

Steps:

• Preheat grill. Smother half of the ⅓ cup bbq sauce on both sides of the chicken breasts, being careful not to contaminate the extra sauce with raw chicken, and cook on medium heat for 4 to 5 minutes per side depending on how thick the chicken is. Make sure the centers reach 165 degrees Fahrenheit. Dice the grilled chicken and toss it in the remaining bbq sauce. Set aside.
• Combine both cheeses in a bowl, and gather the remaining ingredients next to the grill for quesadilla assembly.
• Lower heat on grill to low. Butter both sides of each tortilla and grill a couple at a time, just until lightly toasted on each side.
• Add cheese, diced bbq chicken, diced pineapple, and sliced green onions. Top with another toasted tortilla and grill until golden brown on both sides and cheese is melted, using a spatula/turner to flip the quesadillas.
• For the dipping sauce, combine the ranch and bbq sauce and whisk until combined. Serve quesadillas warm with the sauce on the side.

GRILLED PINEAPPLE AND CHICKEN QUESADILLAS

Steps:

• Cut fresh pineapple into long wedges, stick on pre-soaked wooden skewers.
• Pound chicken breasts to flatten to uniform thickness.
• Drizzle olive oil and sprinkle salt, pepper and Mexican seasoning on both sides of the chicken breasts. I do not use salt if I am using Adobe seasoning -- that adds enough salt for me.
• Grill pineapple and chicken breasts, turning as needed. Be sure to keep them seperated while grilling to prevent cross contamination. I grill them on my grill outside but the original recipe used a grill pan. Use what you like best!
• Brush the chicken with the barbecue sauce as it grills.
• Slice grilled pineapple and chicken, set aside.
• Warm a skillet over low heat. Slightly warm and toast tortillas on both sides. I use no butter for this, but you could add butter to the skillet before toasting the tortillas.
• Preheat oven to 350 degrees.
• To assemble, place 4 tortillas on a baking sheet(s). Sprinkle each tortilla with the shredded cheese. Arrange chicken slices evenly over the cheese. Add the pineapple slices and (optional) jalapeno slices. Drizzle with additional barbecue sauce but not the sauce used while grilling. Sprinkle on cilantro. Add second tortilla on top of each one.
• Place baking sheet(s) in oven to warm and melt cheese -- 5 to 10 minutes.
• Cut each quesadilla into 4 to 6 wedges. I find a pizza cutter does wonders here!
• Note: The jalapeno really adds a kick so be careful -- or don't add it. I usually make 2 with and 2 without.

GRILLED BBQ CHICKEN AND PINEAPPLE

Steps:

• Whisk BBQ sauce, soy sauce, rice vinegar, ginger, sesame oil, honey, and garlic together in a large bowl until completely combined. Season with red pepper flakes and salt. Pour 1/2 of the marinade over the chicken. Marinate in the refrigerator for 4 hours. Set aside remaining marinade.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken and discard marinade.
• Cook on the preheated grill until browned and no longer pink in the center, brushing with reserved marinade and flipping as needed, 10 to 15 minutes. Add pineapple to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).