Hawaiian bbq chicken quesadillas

Name: Hawaiian bbq chicken quesadillas
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 1 cup bbq sauce; 1/2 cup soy sauce; 1/2 cup pineapple juice; 2 tsp fresh ginger- grated; 2 cloves fresh garlic - minced; 1 tsp black pepper; 2 tsp crushed red pepper; 2 lbs chicken thighs; 2 cups havarti cheese - grated; 2 cups pineapple chunks - grilled; 2 ears of corn- grilled; 8 flour tortillas (burrito sized); 8 TBS olive oil

Shannon Ross
Jun 24
2 min read

These Hawaiian BBQ Chicken Quesadillas combine juicy, smoky chicken, caramelized pineapple, sweet grilled corn, and gooey Havarti cheese tucked inside a crispy golden tortilla for the ultimate sweet-and-savory summer meal.

Prep Time: 60 minutes (including marinating time)

Cook Time 30 minutes

Total Time: 90 minutes

INGREDIENTS:

FOR THE CHICKEN

1 cup bbq sauce
- (my favorite for this recipe is Duke's Georgia Sweet Heat, but follow your heart)
1/2 cup soy sauce
1/2 cup pineapple juice
2 tsp fresh ginger- grated
2 cloves fresh garlic - minced
1 tsp black pepper
2 tsp crushed red pepper
2 lbs chicken thighs

FOR THE QUESADILLAS

2 cups havarti cheese - grated
2 cups pineapple chunks - grilled
2 ears of corn- grilled
8 flour tortillas (burrito sized)
8 TBS olive oil

Instructions

Prepare the Marinade

In a large bowl, whisk together the BBQ sauce, soy sauce, pineapple juice, grated ginger, minced garlic, black pepper, and crushed red pepper.
Reserve half of the marinade in a separate bowl and set aside. This reserved marinade will be used for basting the chicken while it grills.
Add the chicken thighs to the remaining marinade and toss until fully coated.
Cover and refrigerate for at least 1 hour, or up to overnight for even more flavor.

Prepare the Pineapple and Corn

Preheat your grill to medium-high heat.
Lightly brush the pineapple rings and corn on the cob with olive oil.
Sprinkle the corn lightly with salt and pepper.

Grill the Chicken

Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the used marinade. Pat the chicken dry with paper towels.
Place the chicken on the grill and cook for 5–7 minutes per side.
During the last several minutes of cooking, brush the chicken with the reserved marinade, turning and basting occasionally to build layers of sweet and smoky flavor.
Continue grilling until the chicken reaches an internal temperature of 165°F.
Transfer the chicken to a cutting board and let it rest for 5 minutes before dicing into bite-sized pieces.

Grill the Pineapple and Corn

While the chicken cooks, place the pineapple rings and corn directly on the grill.
Grill the pineapple for 2–3 minutes per side, or until beautiful grill marks appear and the natural sugars begin to caramelize.
Grill the corn for 8–10 minutes, turning every few minutes, until lightly charred on all sides and tender.
Remove the pineapple and corn from the grill.
Cut the pineapple into small chunks and slice the kernels from the corn cobs.

Assemble the Quesadillas

Lay the tortillas on a clean work surface.
Sprinkle Havarti cheese over one half of each tortilla.
Top with diced BBQ chicken, grilled pineapple chunks, and grilled corn kernels.
Add another layer of Havarti cheese over the fillings and fold the tortillas in half.

Cook the Quesadillas

Heat a large skillet or griddle over medium heat.
Lightly brush the outside of each quesadilla with olive oil.
Cook for 2–3 minutes per side, or until golden brown and crispy and the cheese is fully melted.
Repeat with the remaining quesadillas.