Caramelized Pineapple Chicken Quesadillas with Strawberry Salsa

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• 3 tablespoon coconut oil
  Ingredient note

  Source: 3 tablespoon coconut oil
• 2 cups pineapple chunks (cut into squares)
  Ingredient note

  Source: 2 cups pineapple chunks (cut into squares)
• ⅛ teaspoon salt
  Ingredient note

  Source: ⅛ teaspoon salt
• ¼ teaspoon cinnamon
  Ingredient note

  Source: ¼ teaspoon cinnamon
• 1 each onion (sliced)
  Ingredient note

  Source: 1 onion (sliced)
• 1 each red bell pepper (julienned)
  Ingredient note

  Source: 1 red bell pepper (julienned)
• ½ each small jalapeno pepper (seeded and diced)
  Ingredient note

  Source: ½ small jalapeno pepper (seeded and diced)
• 2 each chicken breast (boneless and skinless, I used rotisserie chicken, which I shredded)
  Ingredient note

  Source: 2 chicken breast (boneless and skinless, I used rotisserie chicken, which I shredded)
• 1 cup cheddar cheese (white, freshly grated)
  Ingredient note

  Source: 1 cup cheddar cheese (white, freshly grated)
• ½ cup + ⅓ cup cilantro (fresh)
  Ingredient note

  Source: ½ cup cilantro (fresh); Source: ⅓ cup cilantro (fresh)
• 4 each large tortillas (I used corn and flour tortillas)
  Ingredient note

  Source: 4 large tortillas (I used corn and flour tortillas)
• 1 each medium tomato (chopped)
  Ingredient note

  Source: 1 medium tomato (chopped)
• ¾ cup strawberries (chopped)
  Ingredient note

  Source: ¾ cup strawberries (chopped)
• ½ each onion (finely diced)
  Ingredient note

  Source: ½ onion (finely diced)
• ½ each jalapeno (seeded and diced)
  Ingredient note

  Source: ½ jalapeno (seeded and diced)
• 1 tablespoon lemon juice
  Ingredient note

  Source: 1 tablespoon lemon juice
• ¼ teaspoon salt (or to taste)
  Ingredient note

  Source: ¼ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
  Ingredient note

  Source: ¼ teaspoon pepper (or to taste)

1. Heat a large skillet over medium heat and add 1 tablespoon of the coconut oil. Add pineapple and toss with salt and cinnamon, cooking until caramelized and golden, flipping occasionally – about 6-8 minutes.
2. Place pineapple in a bowl and set aside; add another ½ teaspoon of coconut oil, tossing in onions and peppers with a pinch of salt. Stir and cook until softened, about 3-5 minutes. Add chicken to skillet and cook until heated through. Remove chicken mixture from skillet and add to the bowl with pineapple.
3. Reduce the heat in the skillet to low and add another 1/2 tablespoon of coconut oil. Place a tortilla down and sprinkle with a quarter cup of the cheese, chicken, the pineapple, onions and peppers, and cilantro, then add another 1/4 cup of cheese. Cook until tortilla is golden, then gently flip, keeping the ingredients inside, and cook until other side is golden. Repeat with remaining quesadilla, and serve with strawberry salsa.
4. For salsa, combine all ingredients together in a bowl and mix thoroughly.