Pineapple Fajita Quesadilla

Season steak with salt, pepper, onion powder, garlic powder.

Drain the pineapple juice (from the can of pineapple) into a bowl and mix with soy sauce.

Grill flank steak, basting with pineapple soy mixture to desired doneness. Slice into thin strips then chop into bite size pieces. Set aside.

Chop pineapple pieces and set aside.

Saute bell pepper, garlic and onion in olive oil in a large skillet over high heat 4 minutes, or until tender. Add pineapple and cooked steak to pepper and onion mixture and heat to warm through.

In a large non stick skillet heat 1 teaspoon of olive oil over medium heat. Meanwhile place about 1/4 cup of the filling mixture over half of a tortilla then fold the other side over (folding the tortilla in half will help keep it all together) and place in skillet and cook until brown on each side about 3 to 4 minutes. ( You should be able to fit 2 at a time in a large skillet). Repeat for each remaining tortilla. Slice each into quarters and serve with fresh quacamole.