Oh yes, today we are doing Hawaiian, and if we are doing Hawaiian we might as well just go all out!
Cause really, it’s Wednesday and Wednesday needs some cheering up, some fun – some pineapple, some avocado and definitely some cheese. Fun makes a Wednesday better, way better, trust me.A few summers ago I went with my family back to Cleveland for a month to visit family and since we had nowhere to stay we stayed at a Residence Inn. Yes, a Residence Inn.
Specifically the Residence Inn in Westlake, Ohio. Right near Crocker Park, which meant lots of shopping. Which I was obviously very happy about.
Not my whole family was with us so it actually was not all that bad. Plus, it was one of those nice Residence Inns with a kitchen, two bedrooms, two baths and an outside pool, which in Cleveland in the summer is an awesome thing to have. It’s hot, humid and sticky. Nothing like Colorado where it can still be hot, but it’s never humid or sticky.
It was kind of an odd place, but in a good way.
Every morning we got free breakfast and it was not just cereal. No, it was way more. Eggs, bacon, WAFFLES, yogurt, fruit, the whole deal. Everyday.
It was nice. No cooking, no mess and a weekend breakfast everyday.
Yeah, really nice.
Yes, themed and yes, this was also FREE! They even had free beer and wine. I remember my dad taking a few beers back to our room.
I know, pretty good deal right? I kind of want to go back. No, wait I do. I totally do.
The dinner themes were good too. Italian one week, Asian the next. My very favorite though was the Hawaiian BBQ. They totally decorated the the pool area, complete with Hawaiian leis for the guests. They went all out, syrupy drinks for kids and all. I think they did some kind of Teriayaki chicken, but all I cared about was the grilled pineapple! Oh my gosh it was so good. Before then, I used to say I was not a pineapple fan. Well, right then an there I became a HUGE pineapple fan.
Really though, I just like the idea of Hawaiian BBQ.
For one, it is fun and I get to pretend I am in Hawaii sipping drinks with cute little umbrellas in them. Ah, yeah I am kind of obsessed with those umbrellas. I have been since I was 7 and HAD to have them for my birthday party. LIke had to, my mom actually order a whole box online.
It was awesome and I would KILL for that little box right now.
Two, I love the sweet and spicy combo. It never fails.
Okay, can we talk about this guacamole?!
It’s amazing and seriously tastes like it just came out of some tropical paradise. Pineapple and mangos make for some ridiculously awesome guacamole. Do the guacamole, it is the perfect dipper for these.
Oh and the Hawaiian BBQ sauce you see dripping down in these photos?
Yeah, that stuff’s pretty dang good too.
Hawaiian BBQ Quesadillas with Pineapple-Mango Guacamole
- Serving Size: 4 burrito sized quesadillas
- Preparation time: 10 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- 1 pound boneless skinless chicken breast
- 4 whole wheat flour tortillas (burrito size)
- 1/2 an onion
- 1/3 whole fresh pineapple - peeled, cored, and sliced
- 1/2 cup of [your favorite BBQ sauce | http://www.halfbakedharvest.com/homemade-barbecue-sauce-just-like-sweet-baby-rays/]
- 2 tablespoons pineapple juice
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cooked white or brown rice
- 1/2 cup pickled jalapeños (optional)
- 8 ounces sharp cheddar cheese
- Pineapple Mango Guacamole
- 2 avocados, peeled, pitted and mashed
- 1/4 whole fresh pineapple - peeled, cored, and diced
- 1/2 mango - peeled, seeded and diced
- 1/2 cup grape tomatoes, diced
- 3 green onions, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 lime, juiced
- 1 tablespoon pineapple juice
- salt and pepper, taste
Preheat the grill to medium high heat.
In a small bowl combine the BBQ sauce, pineapple juice, lime juice, cilantro, salt and pepper and mix well to combine.
Toss the chicken with half of the BBQ sauce. Grill the chicken for 6 to 8 minutes per side or until cooked through. At the same time grill the slices of pineapple and the half of an onion for about 4 minutes per side or until charred. Allow everything to to cool five minutes and then chop the pineapple into bite size pieces, dice the onion and chop the chicken or shred with a fork. Set aside.
While the chicken is cooling make the pineapple-mango guacamole. Mash the avocados (I left mine pretty chunky, but go as chunky or smooth as you want) in a medium size bowl. Add the pineapple, mango, tomatoes, green onions, cilantro, lime juice and pineapple juice. Stir to combine and season with salt and pepper.
Heat an electric griddle or skillet over medium heat. Add a bit of olive oil.
One at a time, place a tortilla down in the skillet, cover with a bit of the cheese, then evenly distribute the rice on top. Add the diced chicken, pineapple and onions. Then add the pickled jalapeños and sprinkle with a little more cheese. Repeat with 3 more tortillas. Place one of the tortillas with the toppings back on the griddle or skillet, then cover with a plain tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden. Repeat with the other 3 topping filled tortillas. Serve with the remaining BBQ sauce the the Pineapple-Mango Guacamole.
Take that Wednesday!