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Jerk Chicken Quesadillas

Author Larisha Campbell



  • 3 tbsp Jerk chicken seasoning
  • Juice from 1 Lime
  • 2 tbsp Pineapple Orange juice
  • 1 tbsp Low Sodium Soy Sauce
  • 1 tbsp Olive Oil
  • 2 tbsp white vinegar
  • 2 boneless chicken breasts cut into bite sized pieces


  • 1 tbsp Olive Oil
  • 1/2 cup Red onion diced
  • 1 Green pepper diced
  • 2 cups mozzarella cheese
  • 1 cup fresh pineapple diced + 2 more 1/2 inch slices
  • 10 inch tortilla shells
  • plain Greek yogurt optional
  • lime wedges optional


  1. Mix all marinade ingredients together, except chicken, and whisk until well combined.
  2. Add chicken and combine well.
  3. Add to ziplock bag or tightly sealed container and refrigerate overnight (at least 8-12 hours).
  4. In a large skillet, over medium heat, saute half the peppers and onions for 2-3 minutes.
  5. Add entire container of chicken mixture.
  6. Chop the 2 pineapple slices into large chunks and toss into skillet.
  7. Cook chicken thoroughly, about 10 minutes, stirring frequently.
  8. Remove from heat. Remove large chunks of pineapple.
  9. Assemble the quesadillas by evenly spreading out the chicken mixture, red onions, green peppers, mozzarella cheese, and diced pineapple,
  10. Once assembled, in a clean skillet, cook 2-3 minutes on each side or until the tortilla is golden brown and cheese has melted.
  11. Serve with lime wedges and plain Greek yogurt if desired.