Go Back

Grilled BBQ Chicken and Pineapple Quesadillas

Servings 4 Servings


For the Quesadillas:

  • 2 boneless skinless chicken breasts
  • 1/3 cup BBQ Sauce, divided (we love Bullseye Kansas or Memphis)
  • 8 taco size tortillas
  • 2 Tbsp butter, melted
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup small diced fresh pineapple, or canned pineapple tidbits
  • 2 green onions, sliced

For the BBQ Ranch Dipping Sauce:

  • 1/3 cup light ranch dressing
  • 3 Tbsp BBQ Sauce (we love Bullseye Kansas or Memphis Style)


  • 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.


© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.