MAKE THE MARINADE:

To a large resealable plastic bag, add marinade ingredients (from pineapple juice down to black pepper), twist like you would twist the bag for a loaf of bread, and shake vigorously to combine.

In a separate large resealable plastic bag, add 3 Tbsp olive oil and ¼ cup of the marinade from the first bag. Shake to combine well. Add chicken breasts to the bag and seal well. Place bag on a plate and place in the refrigerator for 1-8 hours.

Seal the first bag, with the bulk of the marinade, and place in the refrigerator along with the bag of chicken.

Heat a drizzle of olive oil in a large non-stick skillet over MED heat. Add chicken breasts, a few at a time so as to not crowd the pan, and cook for about 4-5 minutes on one side, then another 4-5 minutes on the second side. This may vary based on how thick your chicken breasts are.

Set chicken aside to rest for 5-10 minutes, then dice into bite-sized pieces.

MAKE THE PEANUT SAUCE:

Pour the bag of reserved marinade into a saucepan and heat over MED heat.

Add cornstarch, sriracha, and coconut milk and whisk vigorously to combine. Bring mixture to a boil, then reduce heat to LOW and simmer for 1-2 minutes until sauce has thickened slightly.

Remove from heat and stir in peanut butter and lime juice.

Set aside.

MAKE THE QUESADILLAS:

Place one tortillas on a large cutting board and sprinkle half the tortilla with shredded cheese. Top the cheese with diced chicken, carrots, green onions, and a sprinkle of chopped peanuts. Top with a sprinkle of a little more cheese.

Fold the empty side of the tortilla over the prepared side to create a half moon shape.

Spray a non-stick skillet with a little cooking spray and heat over MED to MED-LOW (depending on how hot your stovetop gets).

Carefully place the quesadilla in the skillet and cook for 1-2 minutes, or until bottom is a golden brown and cheese is starting to melt some.

Use a wide spatula to flip the quesadilla over and cook another minute.

Remove to the cutting board and slice into three triangles.

TO SERVE:

Drizzle quesadillas with peanut sauce and sprinkle with chopped cilantro, green onions, peanuts, Thai chiles (if using), and red cabbage.