Quick Chicken Quesadillas
1 Tbsp olive oil
2 boneless skinless chicken breast, trimmed
1 cup pineapple juice
2 Tbsp low-sodium soy sauce
1 tsp minced garlic
1 small onion, sliced
salt and pepper
4 Spelt Tortillas
1 cup Monterrey jack cheese, shredded
Prepare marinade by combining pineapple juice, soy sauce and garlic in a medium sized bowl. Season chicken with salt and pepper, add to marinade. Cover and refrigerate for at least 10 minutes.
Heat oil in a large skillet over medium high heat. Add sliced onions and cook until translucent. Remove onions from pan; set aside. Add chicken breast and cook on each side for 5 minutes or until cooked through. Return onions to pan and heat through. They will become caramelized when done.
Dice cooked chicken into ½ inch cubes. Equally divide and arrange chicken, onions and cheese on half of each tortilla.
Wipe skillet clean. Fold tortilla in half and toast in skillet over medium high heat. Flip to toast other side.
Cut each tortilla into 4 quesadillas. Serve with salsa or pico de gallo.