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Prepare Salmon per package instructions and allow to cool slightly, then flake into suitable quesadilla sized pieces.
For the Honey Chipotle Adobo Aioli: In a large bowl combine all ingredients and mix until smooth.
For the Pineapple Salsa: In a large bowl combine and mix all pineapple salsa ingredients together.
To Cook the Quesadilla: Preheat a large non-stick sauté pan on a medium setting. Spread half of the aioli across one of the tortillas. Sprinkle with ¼ cup cheese and one portion of the flaked Salmon. Then add another ¼ cup cheese. Add 1 tsp of the vegetable oil to the pan and swirl the oil around. Transfer the tortilla to the pan and cook for 3-4 minutes until the cheese is melted and the tortilla begin to turn a nice golden brown. Add another tortilla to the top of the quesadilla and carefully, but firmly, press the tortilla down. Brush with another tsp of oil and using a large spatula carefully flip the quesadilla over to brown and cook the second side.
With both sides of the quesadilla nicely browned carefully transfer to a cutting board. Repeat the process with the remaining tortillas and Salmon to create a second quesadilla.
To Serve: Cut each quesadilla into 4-6 pieces. Transfer to serving plates and garnish liberally with pineapple salsa.