• 6 large flour tortillas (10 inch/25 cm)
• 3 cups shredded mozzarella cheese
• 1 (10 oz.) can Chicken in Water, drained and shredded
• 1/4 cup teriyaki sauce (store bought or home-made)
• 1/3 cup canned pineapple tidbits, drained well
• 1 green pepper, thinly sliced
• 1/4 red onion, thinly sliced

Sriracha Honey Mayo:

• 1/2 cup mayonnaise
• 1 tbsp. honey
• 1 tbsp. sriracha hot sauce (or to taste)
• 1/4 tsp. salt

Lay tortillas on clean surface; sprinkle 1/2 cup (125 mL) of the cheese over one side of each tortilla. Top with chicken tossed in teriyaki sauce, pineapple, green pepper, and red onion; fold over to enclose.

Coat large nonstick skillet lightly with nonstick cooking spray; cook quesadillas over medium heat, in batches, for 2 to 3 minutes per side or until cheese is melted and tortillas are golden. (Alternatively, use large griddle to cook quesadillas.)

Sriracha Honey Mayo: Stir together mayonnaise, honey, hot sauce and salt. Cut quesadillas into thirds and serve with Sriracha Honey Mayo.