Hawaiian Barbecue Quesadillas and Black Bean Corn Salsa

These are the delicious quesadillas I made inspired by the Grilled Chicken & Pineapple Quesadillas at the pioneer woman. I made a few changes to her recipe, I didn’t grill the pineapple because I didn’t want it be too sweet. I also added onions and green peppers to the quesadillas. They were really good, and a perfect recipe for a busy weeknight. I made the chicken first by chopping it and seasoning the chicken with salt, pepper, dried oregano, dried cilantro, and cumin. I then browned the chicken in a large skillet. Then I added 1/4 cup honey barbecue sauce and 1/2 cup water. I cooked the chicken down again until the sauce had thickened back up. The process of adding the water and then reducing it will tenderize the chicken more and help you scrap up all the yummy bits off the bottom of the pan.

I served these quesadillas with black bean corn salsa. I first saw this recipe in a Goya ad several years ago. It has been one of my favorite quick salad recipes every since. Its simply frozen, defrosted corn, a can of black beans drained and rinsed, a ripe tomato, a bit of onion and some fresh cilantro. I also had some sour cream, guacamole and picante sauce for dipping. My family loves quesadillas, and we will definitely be making this recipe again.

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Hawaiian Barbecue Quesadillas and Black Bean Corn Salsa

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For the quesadillas

3 boneless skinless chicken breasts
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/2 teaspoon cumin
kosher salt
olive oil
1/4 cup honey barbecue sauce
1/2 cup water
1 cup fresh pineapple chunks
1/2 onion, sliced
1/2 green pepper, sliced
3 cups Mexican blend or Monterey Jack shredded cheese
1 whole jalapeno, sliced, optional
8 large flour tortillas

For the salsa

1 cup frozen, defrosted corn
1 can black beans, rinsed and drained
1 large tomato, chopped
1/4 cup chopped sweet or red onion
2 tablespoons freshly chopped cilantro
the juice of one lime


For the quesadillas

1. Preheat oven to highest setting, mine is 550 degrees. Preheat a large skillet. Salt and pepper chopped chicken. Add spices to chicken. Drizzle pan with olive oil. Add chicken to hot pan and brown.

2. When chicken is cooked through, add barbecue sauce and 1/2 cup water. Cook until sauce has reduced and has thickened.

3. Take a tortilla and rub one side with olive oil. Put the oiled side of the tortilla down on a cookie sheet. Assemble the tortilla by adding the chicken, green peppers, onions, pineapple, and optional jalapeno peppers.

4. Take another tortilla and rub one side of it with olive oil. Place the top tortilla on the quesadilla, oiled side up.

5. Continue to make the other 4 quesadillas. Bake for 5-10 minutes at 500 to 550 degrees until lightly browned and crispy.

For the salsa

1. Combine all ingredients in a large bowl. Mix well. Refrigerate until ready to serve.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  12 Responses to “Hawaiian Barbecue Quesadillas and Black Bean Corn Salsa”

  1. Lori @ RecipeGirl — May 27, 2010 @ 10:00 am

    I love everything about it! Sweeet taste of pineapple + the added black bean salsa. Yum!

  2. Monet — May 27, 2010 @ 10:57 am

    What a fabulous idea! I love the thought of fresh pineapple and melted cheese. This looks like a delightful summer meal. Thank you for sharing!
    .-= Monet´s last blog ..Chocolate Cut-Outs =-.

  3. Stella — May 27, 2010 @ 4:13 pm

    Hey Angie! these sound absolutely delicious. I love sweet and savory foods together. In fact, I think this might be my favorite way to eat. I know this sounds strange, but I might actually try this with tofu, cheese, pineapple and peppers. I bet it would be good???
    By the way, I read your comment on one of my posts. I think we had very similar childhoods. Well, at least in the realm of work.
    Hope all is well…Stella
    .-= Stella ´s last blog ..Guest Post with Lazaro! =-.

  4. Bibi — May 27, 2010 @ 4:46 pm

    Perfect recipe for fast supper in the upcoming hot months.

    It will bring nice change to our regular quesadillas.
    .-= Bibi´s last blog ..Corn and Cheese Fritters =-.

  5. grace — May 28, 2010 @ 7:02 am

    your additions and changes make those quesadillas even more appealing–i didn’t think that was possible! and that salsa is stellar–i’d be content to munch on that 24/7/365. 🙂
    .-= grace´s last blog ..hot tamales and free money* =-.

  6. averagebetty — May 28, 2010 @ 4:48 pm

    Angie… I gotta be honest. I think my Mom fed us entirely too much “Hawaiian Chicken” when we were kids. I love pineapple and I love chicken but I can not eat them together! I love everything else about this quesadilla though… I’ll have my pineapple for dessert. Deal?
    .-= averagebetty´s last blog ..Dinner and a Movie with Sailor Jerry =-.

  7. Tickled Red — May 29, 2010 @ 10:51 am

    Very yummy flavor combo!! I can’t wait to show my dad, he loves to BBQ all summer long 🙂
    .-= Tickled Red´s last blog ..Busted! Piano Recital Shenanigans. =-.

  8. Juliana — June 1, 2010 @ 10:46 am

    I love fruity flavor in chicken, specially pineapple…yours looks so yummie and what a great combination with the corn salsa 🙂

  9. marla — June 1, 2010 @ 9:32 pm

    What a fun recipe for quesadillas! I love the addition of pineapple, nice twist.

  10. Kay — October 9, 2010 @ 2:47 pm

    What a great recipe for Quesadillas! I love the barbecue flair to them. Definitely going to make these….blessings, K

  11. Fresh [email protected] Inc. — November 23, 2010 @ 4:49 pm

    Really??? Hawaiian barbeque AND Quesadilla?? Sounds awesome 😀

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