There's something magical about taking tender, smoky pulled pork, adding a touch of heat, a splash of sweetness, and tucking it all between crispy golden tortillas. That’s exactly what this Sweet Chili BBQ Pork Quesadilla with Pineapple delivers. It’s the kind of recipe that feels like a party on your plate—perfect for game nights, backyard cookouts, or just when you're looking to use up some bbq pulled pork leftovers in the tastiest way possible. This fusion dish bridges the gap between sweet and savory, making it one of those pork quesadilla recipes that hits every note just right.
Think of this quesadilla as a delicious cousin to cowboy quesadillas and BBQ pork nachos—bold, hearty, and unforgettable. Whether you’re a fan of pulled pork burritos or even hamburger quesadilla recipes, this dish will win your taste buds over in one bite.
Sweet Chili BBQ Pork Quesadilla with Pineapple
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main Course
Cuisine Mexican, Tex-Mex
Servings 4 generous quesadilla wedges (serves 2-3 people)
Large non-stick skillet or griddle This helps evenly crisp up the tortillas without sticking. A cast-iron skillet adds extra heat retention and browning.
Mixing bowl For tossing the pork, sauces, and spices.
Spatula or turner For flipping the quesadillas without breaking them.
Cutting board & knife For chopping pineapple and onion.
Cheese grater (if not using pre-shredded cheese) Freshly shredded cheese melts better and gives you more control over the meltiness factor.
For the filling
- 2 cups cooked pulled pork smoked or slow-cooked works great
- 1/3 cup sweet chili sauce
- 1/4 cup BBQ sauce something smoky or tangy is ideal
- 1 cup fresh pineapple diced small
- 1 small red onion finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon chopped cilantro optional
For assembling the quesadillas
- 4 large flour tortillas 10-inch
- 2 cups shredded cheese Monterey Jack, cheddar, or a Mexican blend
- 1 tablespoon butter or oil for frying each quesadilla
Optional toppings
- Sour cream
- Extra sweet chili or BBQ sauce
- Fresh lime wedges
- Jalapeño slices
- Guacamole
Step 1: Prepare the Pork Mixture
In a large bowl, combine the pulled pork with sweet chili sauce, BBQ sauce, garlic powder, smoked paprika, salt, and pepper. Mix well to coat the pork. Fold in the diced pineapple and red onion. Let the mixture sit for 5 minutes so the flavors can meld.
Step 2: Heat the Skillet
Place a large skillet or griddle over medium heat. Add a small amount of butter or oil and let it melt, coating the bottom of the pan.
Step 3: Assemble the Quesadillas
Lay one tortilla flat on a clean surface. Sprinkle about 1/4 cup of shredded cheese on half of the tortilla. Spoon a generous amount of the pork and pineapple mixture on top of the cheese. Add another layer of cheese on top (this helps it all stick together). Fold the tortilla over to make a half-moon shape.
Step 4: Cook the Quesadilla
Transfer the folded tortilla to the hot skillet. Cook for 3-4 minutes on one side or until golden and crispy. Flip carefully and cook another 3-4 minutes until the cheese is melted and both sides are golden. Repeat with remaining tortillas.
Step 5: Slice and Serve
Remove the cooked quesadillas from the pan and let them sit for a minute before slicing into wedges. Serve hot with your favorite toppings like sour cream, extra BBQ sauce, or fresh lime juice for a zesty finish.
Pairings
This Sweet Chili BBQ Pork Quesadilla is bold, sweet, and spicy—which makes it a versatile main dish. Here are some great pairings to round out the meal:
Drinks
- A crisp apple cider or light lager pairs beautifully with the smoky-sweet notes.
- For non-alcoholic options, try iced hibiscus tea or a chilled pineapple lemonade.
Sides
- A crunchy slaw with lime vinaigrette or chipotle mayo
- Corn salad or grilled Mexican-style street corn (esquites)
- Black bean and mango salsa with tortilla chips
Dessert
- Churros with chocolate sauce
- Pineapple upside-down cake
- Fresh mango with chili-lime seasoning
This dish fits right into the world of brisket quesadillas and chipotle quesadilla-style flavor profiles—it’s that balanced, smoky-sweet kick that brings it all together.
FAQs
1. Can I use pork shoulder or pork loin for this recipe?
Yes! Pork shoulder (also called Boston butt) is ideal because it’s well-marbled and becomes super tender when slow-cooked. Pork loin is leaner but can be used if you don’t mind a drier texture—just add a bit more BBQ sauce for moisture.
2. Can I use store-bought pulled pork?
Absolutely. Many grocery stores sell pre-cooked pulled pork—just make sure it’s not overly sauced already, so you can add your own sweet chili and BBQ combo. It’s a great shortcut for quick meals or using up pulled pork leftovers.
3. What other proteins can I use instead of pork?
This recipe also works well with shredded chicken—especially if you're a fan of a good grilled chicken quesadilla or bbq chicken quesadilla. Just swap the pulled pork with shredded grilled chicken, and you're set.
4. How do I make it vegetarian?
Skip the pork entirely and replace it with sautéed mushrooms, black beans, and more pineapple. The sweet chili BBQ combo works great with veggies too—think of it like a tropical twist on a chipotle quesadilla.
5. Can I freeze these quesadillas?
Yes. Assemble and cook the quesadillas, then cool completely. Wrap them in foil and store in freezer bags. To reheat, bake at 375°F until heated through and crispy. Perfect for a quick lunch or snack.
