Grilled Chicken and Pineapple Quesadillas

This is a delicious variation on your traditional quesadillas. Visit The Pioneer Woman's recipe for a better explanation on grilling pineapple.

6 large flour tortillas
1/4 fresh pineapple
2 boneless, skinless chicken breasts
2 cups grated mozzarella cheese
1/4 green pepper, diced
barbecue sauce

Sprinkle chicken with salt and pepper and grill on both sides until done, brushing with barbecue sauce. Dice into small bite size pieces. Remove rind and core from pineapple and cut wedge in half, resulting in two long wedges. Stick each wedge on a skewer and grill over low heat. Cut into slices.

Warm a griddle or large nonstick skillet to medium heat. To assemble, spray one side of a tortilla with cooking spray and place down on skillet. Sprinkle with a little cheese and 1/3 of each of the chicken, green pepper and pineapple. Drizzle with a little barbeque sauce and more cheese. Place another tortilla on top and spray with cooking spray. Cook until bottom tortilla is golden brown and then flip and cook the other tortilla until golden. Remove from pan and cut into wedges.

recipe adapted from thepioneerwoman.com