1. Wash and dry all produce. Heat griddle to high heat. Grease with oil. Halve, peel and thinly slice onion. Mince a few slices until you have 2 TBSP, then set this aside in a small bowl. Core, seed and thinly slice bell pepper. Drain pineapple. Cut half the chicken into 1/4 inch cubes.
2. Heat a drizzle of oil in a pan. Add sliced onion and bell pepper. Cook, tossing until softened, 4-5 minutes. Season with salt and pepper. Add pineapple and cook, tossing until lightly brown, 2-3 minutes. Season with salt and pepper. Remove from pan and set aside.
3. Core, seed and dice tomato. Chop cilantro. Halve lime. Add tomato, half the cilantro and a squeeze of lime to bowl with minced onions and toss. Season with salt and pepper.
4. Add a drizzle of oil, chicken and southwest spice to pan used for veggies on medium heat. Cook, tossing until chicken is no longer pink in center, 3-4 minutes. Season with salt and pepper. Return veggies to pan along with a squeeze of lime and remaining cilantro. Toss to combine, then remove from heat.
5. Rub one side of tortilla with a drizzle of oil Repeat with other tortilla. Place both tortillas oiled side down on a baking sheet. Take half the mozzarella and sprinkle it onto tortillas in an even layer. Top with filling, then sprinkle remaining mozzarella. Fold tortillas in half to create two quesadillas.
6. Broil quesadillas until golden brown on top, 1-2 minutes. Flip and repeat other side. Cut into wedges then serve with pico de gallo and sour cream on the side.
INSTRUCTIONS ABOVE ARE FOUR 4 SERVINGS; ADJUST ACCORDINGLY