• 500 g chicken breast fillet
  • 1 pc white onion, sliced
  • 1/2 tsp cumin
  • 1 pc red bell pepper, sliced into strips
  • 4 pcs tortilla
  • 2 1/2 cups quick-melting cheese
  • 1 can DOLE Pineapple Tidbits (227g), drained
  • Salt and pepper to taste


  1. Season chicken breast with salt and pepper.
  2. Grill until cooked. Slice into strips and set aside.
  3. In a bowl, combine DOLE Pineapple Tidbits, onion, bell pepper, and cheese.
  4. Add in cumin and season with salt and pepper. Stir to combine.
  5. Add in cooked chicken.
  6. Spread filling into half the tortilla and fold.
  7. Lightly oil griller or skillet.
  8. Heat one side of the tortilla till golden brown and crisp. Repeat on the other side.
  9. Slice into wedges. May be served with guacamole or sour cream.