I have something to show you!
And no, it’s not a messy kitchen with a giant cast iron skillet on the counter, next to an onion, scissors, two empty ice cube trays (still haven’t filled them)… and the random combo of lime sea salt, dish soap and peanut butter. But yes, you get to see that too. Lucky you.
This isn’t about the strawberry salsa either—the kind I ate straight from the bowl seconds after taking the photo, which promptly burned the heck out of my mouth because someone was lazy about removing jalapeño seeds. They deserve a stern talking-to.
I may need to dial back the fruit-salsa obsession. Is it really unreasonable to chop up whatever fruit is on hand, toss in onion, cilantro, jalapeño, lime and salt, and then declare it the “best salsa ever”? It just feels too easy.
Sidebar: can people please stop spoiling the Olympics every few minutes? I’m the type who might skim the last page of a book, but I still don’t want every twist of the gymnastics competition revealed to me while I’m emotionally snacking at 11pm. Watching athletes flip and twist on the uneven bars has had my heart racing more than once.
But what I really want to show you is Sunday’s lunch: caramelized pineapple inside a quesadilla. Yes, caramelized pineapple in your face. Sounds dramatic, but this was one of those surprisingly perfect combinations.
On vacation we saw a similar dish on a menu but opted for truffle fries and all-you-can-eat fried fish instead. In a fit of inspiration I jotted it down on my phone—right between notes for funfetti marshmallow s’mores and bacon-wrapped roasted chicken—intending to make it soon. Priorities, right?
On the drive home it haunted me. Instead of unpacking, I procrastinated until Sunday. While in the middle of chores (my least favorite pastime), I dropped everything to cook. Fortunately my husband had done a grocery run in a hungry mood and came home with pineapple, so it all came together.
This is a simple, flavor-packed meal that’s different enough to excite your taste buds. I filled whole wheat tortillas with caramelized pineapple, shredded grilled chicken, lots of Monterey Jack, and fresh cilantro. The quesadillas were crisped in coconut oil for the best finish, and the strawberry salsa brightened everything perfectly.
Caramelized Pineapple Quesadillas. [with Spicy Strawberry Salsa!]
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Ingredients
- 2 cups fresh pineapple chunks, cut into squares
- 3 tablespoons coconut oil
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 Vidalia onion, diced
- 1 small poblano pepper, seeded and diced
- 1 boneless, skinless grilled chicken breast, shredded
- 6 ounces Monterey Jack cheese, freshly grated
- 1/2 cup freshly torn cilantro
Salsa
- 1 medium tomato, chopped
- 3/4 cup chopped strawberries
- 1/4 red onion, finely diced
- 1/2 jalapeño, seeded and diced
- 1/3 cup freshly torn cilantro
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Heat a large skillet over medium heat and add 1 tablespoon coconut oil. Add the pineapple, toss with salt and cinnamon, and cook until caramelized and golden, about 6–8 minutes, turning occasionally. Remove the pineapple to a bowl. Add 1/2 tablespoon coconut oil to the skillet, then sauté the onion and poblano with a pinch of salt until softened, about 3–5 minutes. Add them to the bowl with the pineapple.
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Reduce the heat to low and add another 1/2 tablespoon coconut oil. Place a tortilla in the skillet and sprinkle with cheese (reserve some for the second quesadilla). Layer shredded chicken, the caramelized pineapple, onions and peppers, and cilantro, then top with more cheese. Cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with the remaining tortilla. Serve with the strawberry salsa.
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For the salsa, combine tomato, strawberries, red onion, jalapeño, cilantro, lime juice, salt and pepper in a bowl and mix well. Let it sit for a bit to develop flavor. The salsa keeps in the fridge for 2–3 days.
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I appreciate you so much!
PS: Did I really say “housework?” I must be getting old.