Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice the red onion. Mince a few onion slices (you’ll want about 2 Tablespoons) for the pico de gallo. Set aside in a small bowl. Core, seed, and thinly slice the bell pepper. Drain the pineapple. Cut 1 chicken breast into 1/2-inch cubes. (Keep the other for a later use.)

Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced red onions and bell peppers. Cook, tossing occasionally, for 4-5 minutes, until softened. Season with salt and pepper.

Meanwhile, finely chop the tomatoes. Chop the cilantro. Halve the lime. Add the tomatoes and half the cilantro to the bowl with the minced red onions. Stir in a squeeze of lime, and season with salt and pepper.

Cook the pineapple and chicken: Add the pineapple to the pan with the peppers and onions. Cook 2-3 minutes, until slightly caramelized. Season with salt and pepper. Remove from the pan and set aside. Add the chicken, a drizzle of olive oil, and the Southwest seasoning to the pan. Cook, tossing, for 3-4 minutes, until cooked through. Season with salt and pepper. Return the pineapple mixture to the pan along with a squeeze of lime and the remaining cilantro.

Using 2 tortillas (we sent more), rub one side of each with a small drizzle of olive oil. Place oil-side down on a baking sheet. Spread half the cheese evenly onto each tortilla. Top with the chicken mixture and remaining cheese. Fold the tortillas over. Place under the broiler for 1-2 minutes, until golden brown. Flip and broil 1-2 minutes on the other side. TIP: Watch carefully so they don’t burn!

Serve: Cut the chicken and pineapple quesadillas into wedges, and serve with the pico de gallo and sour cream. Enjoy!