In a mixing bowl, combine 2 cups of shredded cooked chicken with 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Toss until evenly coated and set aside.

Take 1 cup of fresh pineapple and carefully dice it into small pieces. Fold the pineapple into the chicken mixture.

In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat.

Place one large flour tortilla in the skillet and layer with the chicken and pineapple mixture and 1 cup of shredded cheese. Fold over.

Cook the quesadilla for 3-4 minutes until golden brown and crispy, then flip and cook for another 3-4 minutes.

Transfer to a cutting board, let cool for a minute, then cut into wedges.

Repeat the process with remaining tortillas and filling.