Plan Your Meals
& Find Inspiration:
Flavor Maker app!
Sweet & Sour Chicken Quesadillas
main dishes

Sweet & Sour Chicken Quesadillas

Serve sweet & sour chicken in an unexpected way – as a filling for quesadillas in flour tortillas with melted Monterey Jack cheese. Makes a great appetizer for a football party when served with Thai Kitchen® Sweet Red Chili Dipping Sauce.
  • 20m

    prep time

  • 40m

    Cook Time

  • 321


  • 13



It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Start Planning Now

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Download Now



(1/2 quesadilla)


  • 1 can (8 ounces) pineapple tidbits in juice
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons McCormick® Garlic Powder
  • 1 1/2 teaspoons McCormick® Ground Ginger
  • 1 teaspoon cornstarch
  • 4 tablespoons vegetable oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch chunks Substitutions available
    • boneless skinless chicken thighs, cut into 1/2-inch chunks
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 3 cups shredded Monterey Jack cheese, divided
  • 6 burrito-size flour tortillas, 10 inches


  • Drain pineapple, reserving all the juice in small bowl. Add soy sauce, rice vinegar, garlic powder, ginger and cornstarch to bowl; stir until smooth. Set aside.

  • Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken; stir fry 5 minutes until browned. Remove from skillet. Heat 1 tablespoon of the remaining oil in skillet. Add onion and bell pepper; stir fry 5 minutes or until tender-crisp.

  • Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Add chicken and pineapple; stir fry 2 minutes or until heated through. Spoon sweet & sour chicken into large bowl. Stir in cilantro. Set aside. Wipe skillet clean.

  • For each quesadilla, sprinkle 1/4 cup cheese over half of 1 tortilla. Layer with 2/3 cup sweet & sour chicken and additional 1/4 cup cheese. Fold over. Heat 1 teaspoon of the remaining oil in same skillet on medium heat. Add 1 quesadilla; cook 2 minutes per side or until lightly browned and cheese is melted. Repeat with remaining quesadillas and oil. Cut quesadillas into wedges.

Nutrition information (per Serving)



We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!