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