Why You’ll Love This this Aloha BBQ Chicken Quesadilla
This tropical twist on the classic quesadilla brings together sweet pineapple, smoky bacon, and tangy BBQ sauce in one seriously satisfying bite.
You’ll have dinner on the table in less than 15 minutes, which is perfect for those nights when you’re staring into the fridge wondering what magic you can pull off with leftover chicken.
The melted cheese holds everything together like a delicious, gooey glue, while the crispy tortilla gives you that satisfying crunch we all crave.
Ingredients List
You’ll need just a handful of simple ingredients to create these island-inspired quesadillas that taste way fancier than the effort you’ll put in.
- 4 flour tortillas
- 1 chicken breast
- Barbecue sauce
- Crushed pineapple
- Bacon bits
- Cheese (colby-jack preferred)
- Cooking spray
Here are a few things to keep in mind when shopping for your ingredients:
- Go for rotisserie chicken if you want to skip the cooking step entirely – your future hangry self will thank you
- Drain that crushed pineapple well, because nobody wants a soggy quesadilla situation
- Colby-jack melts beautifully, but honestly, any cheese that makes you happy will work
- Real bacon bits taste better than the fake stuff, but we’re not judging if you grab the convenient jar
- Choose a BBQ sauce you actually like eating straight from the bottle, because that’s basically what you’re doing here
Step by Step Directions
These Hawaiian BBQ chicken quesadillas come together in minutes with just a few simple steps.
- Heat a skillet on the stove over medium heat.
- Take one flour tortilla and sprinkle cheese over half of it.
- Add 1/4 of the cooked chicken on top of the cheese.
- Sprinkle bacon bits and a small amount of drained crushed pineapple over the filling.
- Drizzle a light amount of BBQ sauce on top, being careful not to use too much.
- Spray the heated pan with cooking spray.
- Fold the tortilla in half and place it in the pan.
- Cook for a few minutes until the bottom is golden brown.
- Flip the quesadilla and brown the other side.
- Remove from heat and cut into wedges.
- Serve with additional BBQ sauce for dipping if desired.
- Repeat process with remaining tortillas.
For even more authentic BBQ flavor, consider preparing your chicken using a premium outdoor smoker to achieve that perfect smoky taste that elevates these quesadillas to restaurant quality.
Substitutions and Variations
• BBQ sauce variations – Honey BBQ sauce amplifies the Hawaiian ambiance, while chipotle BBQ adds smoky heat.
Sweet and tangy works perfectly, or use whatever’s lurking in your fridge door.
• Bacon alternatives – Ham chunks give you that Hawaiian pizza feel, turkey bacon works for lighter options, or crispy pancetta if you’re trying to impress someone.
No bacon at all? The world won’t end, promise.
• Make it spicy – Add sliced jalapeños, a dash of hot sauce mixed into the BBQ sauce, or use spicy pineapple salsa instead of plain crushed pineapple.
Additional Things to Serve With This Dish
These quesadillas are pretty satisfying on their own, but why stop there when you can turn dinner into a proper feast?
• Fresh sides that cut the richness – A simple green salad with lime vinaigrette, coleslaw (store-bought works fine), or even just some baby spinach tossed with a squeeze of lemon.
Something crisp and bright makes your taste buds happy.
• Mexican-inspired additions – Guacamole is obvious but necessary, salsa verde adds tang, and a dollop of sour cream never hurt anyone.
Black bean and corn salad brings color and texture to the plate.
• Comfort food companions – Sweet potato fries feel fancy but aren’t much work, regular fries from the freezer section do the job, or go wild with loaded potato wedges.
Mac and cheese sounds weird but trust the process.
• Light and revitalizing – Cucumber salad with rice vinegar dressing, fresh fruit salad (more pineapple, obviously), or even just some sliced avocado with a sprinkle of salt.
Sometimes simple wins.
Cooking Tips & Tricks (Chef’s Notes)
A few small adjustments can turn this simple recipe into something that’ll make you look like you actually know what you’re doing in the kitchen.
• Don’t skip the chicken prep** – Season** that breast with salt, pepper, and maybe some garlic powder before cooking. Plain chicken tastes like sadness, and we’re better than that.
Cook it however you want, but let it rest for a few minutes before dicing so the juices don’t run everywhere.
• Drain everything religiously – Pineapple juice will turn your quesadilla into a soggy mess faster than you can say “tropical disaster.”
Pat that pineapple dry with paper towels like your dinner depends on it, because it does.
• Heat management is everything – Medium heat keeps the tortilla from burning while the cheese melts properly.
Too hot and you’ll have a charred exterior with cold, unmelted cheese inside.
Too low and you’ll be standing there forever wondering why nothing’s happening.
• The cheese situation** – Grate your own if you can manage it, because pre-shredded cheese has that anti-caking coating that fights against proper melting**.
Also, don’t overload it or you’ll have cheese oozing everywhere, which sounds fun but creates a cleaning nightmare.
• Flip with confidence – Use a large spatula, commit to the movement, and don’t panic if it looks a little wonky.
Quesadillas are forgiving creatures, and even the ugly ones taste fantastic.
Nutritional Facts
Based on one quesadilla (recipe makes 4 servings):
- Calories: Approximately 380-420 per serving
- Protein: 28-32g (from chicken breast and cheese)
- Carbohydrates: 32-38g (primarily from flour tortilla and pineapple)
- Fat: 16-20g (from cheese, bacon bits, and cooking spray)
- Fiber: 2-3g
- Sugar: 8-12g (naturally occurring from pineapple, plus added sugars from BBQ sauce)
- Sodium: 850-1,100mg (varies greatly based on BBQ sauce and bacon brands)
- Calcium: 200-250mg (from cheese)
- Iron: 3-4mg
*Nutritional values are estimates and will vary based on specific ingredient brands, portion sizes, and preparation methods. BBQ sauce and bacon bits can greatly impact sodium and sugar content.*
Fun “Did You Know?”
While quesadillas originated in Mexico centuries ago, they’ve become one of America’s most beloved fusion foods—and this Hawaiian BBQ version perfectly represents that culinary evolution.
I find it fascinating that pineapple wasn’t even native to Hawaii—Spanish traders brought it there in the 1500s. The combination of sweet pineapple with smoky barbecue sauce creates what food scientists call “flavor layering,” where contrasting tastes enhance each other.
Here’s something cool: Colby-Jack cheese melts at exactly the right temperature to create that perfect stretchy pull we all love in quesadillas, making it ideal for this recipe.
