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A dark wooden cutting board topped with triangles of jerk chicken quesadillas with a teal enamel bowl filled with pineapple salsa on the side and a stack of plates with some quesadillas on top.

Jerk Chicken Quesadillas with Pineapple Salsa

A perfect blend of spicy and sweet, these Jerk Chicken Quesadillas with Pineapple Salsa bring bold Caribbean vibes to a quick and easy dinner that's ready in just 30 minutes. It's a great way to change up your weeknight routine!
5 from 10 votes
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Course: Appetizer, Main Course
Cuisine: American, Caribbean, Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
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Equipment

  • dry measuring cups
  • measuring spoons
  • microplane zester
  • juicer
  • 2 medium bowls
  • chef's knife
  • large skillet
  • tongs
  • metal spatula

Ingredients

For the pineapple salsa:

  • 1 ½ cups finely chopped pineapple
  • ¼ cup finely chopped red onion
  • 2 tablespoon chopped fresh cilantro
  • 1 teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground pepper to taste

For the jerk chicken quesadillas:

  • ¾ pound boneless skinless chicken breasts (about 2)
  • Vegetable oil
  • 2 tablespoon Jamaican jerk seasoning (I used Penzey's salt-free)
  • 1 (16-ounce) package sliced bell peppers and onions
  • 8 slices pepper-Jack cheese
  • 8 soft taco-size flour tortillas

Instructions

  • Make the salsa: Combine the pineapple, red onion, cilantro, lime juice, lime zest, and oil in a medium bowl. Season with salt and pepper to taste. Set aside.
  • Rub the chicken with 2 teaspoons vegetable oil. Sprinkle with the jerk seasoning and ½ teaspoon salt (if your jerk seasoning is salt-free).
  • Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook 5 to 6 minutes on each side or until a meat thermometer inserted in the thickest part registers 165°F. Remove the chicken to a cutting board and let stand 5 minutes before thinly slicing against the grain and placing in a medium bowl.
  • While the chicken rests, add the pepper and onion mix to the drippings in the skillet. Season with ¼ teaspoon salt and pepper. Cook over medium-high heat until the vegetables are tender. Combine with the sliced chicken in the bowl.
  • Place 4 of the tortillas on a clean work surface. Tear 4 of the cheese slices into smaller pieces and place on each of the tortillas. Top evenly with the chicken mixture and the remaining cheese. Place the remaining tortillas on top.
  • Wipe out the skillet. Heat 2 tablespoons oil in the skillet over medium heat. Cook the quesadillas, one at a time, until golden brown on each side about 2 minutes per side. Remove the quesadillas from the skillet and cut into wedges before serving with the salsa.

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