Grilled Pineapple And Chicken Quesadillas Recipes

GRILLED CHICKEN BREAST AND PINEAPPLE

Steps:

• Combine chicken, pineapple rings, soy sauce, lime juice, pineapple juice, honey, ketchup, ginger, sesame oil, and garlic in a large resealable plastic bag. Marinate for 4 hours, up to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill until browned and no longer pink in the center, flipping as needed, about 15 minutes. Add pineapple rings 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).

GRILLED CHICKEN QUESADILLAS

Steps:

• Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
• Heat grill for medium-high heat.
• Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
• Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

GRILLED PINEAPPLE CHICKEN

Steps:

• In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.

ASIAN CHICKEN-QUESADILLA-WITH-GRILLED-PINEAPPLE-SALSA-AND-HOISIN

Steps:

• Place soy, ginger and garlic in a saucepan and bring to a boil. Remove from heat and let sit for 30 minutes.
• Place chicken in a shallow pan or plastic bag and pour marinade over. Place in refrigerator for at least 4 hours or overnight.
• Season chicken with salt and pepper.
• Heat oil in large saute pan over high heat almost to smoke.
• Saute chicken for 5 minutes lower heat to med and turn over continue until chicken is almost cooked.
• Let the chicken sit and then slice on a bias into 1/2 inch pieces.
• Preheat oven to 450 deg. Place 2 tortillas on an ungreased baking sheet.
• Spread 1/2 the cheeses, green onion and sliced chicken on the two tortillas.
• Stack the 2 layers and cover with the remaining tortilla.
• Bake for 8-12 minutes until crisp and cheese is melted.
• Cut into half to serve hot with vinaigrette and salsa.
• Salsa:.
• Heat grill. Or George Forman.
• Grill pineapple slices 2-3 minute per side.
• Remove and cut into med. dice.
• Add cilantro, lime, onion, jalapeno and olive oil.
• Season with S & P. Let sit 1/2 hour.
• Hoisin Vinaigrette:.
• Place onion, garlic, hoisin and vinegar in a blender and blend.
• Slowly add the sesame and olive oil until emulsified.
• Season with S & P.

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.