Sweet, smoky and a little spicy, these turkey pineapple quesadillas take weeknight tacos-night energy and put it over live fire.
In Episode 5 of Sizzle & Smoke, pitmaster Aaron Ehalt breaks in the Spider Grills Web Spinner rotisserie on a 22-inch Weber® kettle fitted with the Webcraft® and Venom®. Turkey tenderloins get a coat of Lane’s Fiesta rub, spin between thick chunks of pineapple over hardwood charcoal, then get chopped, tucked into tortillas with melty cheese, and toasted right over the coals. It’s an easy, crowd-friendly way to turn lean turkey into something worth making again.
Cook time: About 1 hour 10 minutes
Grill temperature: 350°F
Internal temperature: 165°F
Cooking method: Rotisserie, then direct heat
Ingredients for Turkey Pineapple Quesadillas
- Turkey tenderloins (Aaron uses Plainville Farms)
- Lane’s Fiesta rub, to taste
- 1 pineapple
- Flour tortillas
- Shredded cheese
- Fresh cilantro, chopped
- Hot sauce, to taste
Equipment and Fuel
- Weber® 22-inch kettle with the Spider Grills Webcraft®
- Venom® temperature controller
- Spider Grills Web Spinner rotisserie
- Jealous Devil Chunks lump charcoal
- Boom! Firestarter
- 2-gallon zip-top bag, meat mallet and pliers
How to Make Rotisserie Turkey Quesadillas
1. Load and Light the Kettle
Fill the kettle with Jealous Devil Chunks lump charcoal, a pure hardwood charcoal with no chemicals or fillers. Set a Boom! Firestarter in the middle and light it.
2. Let the Venom® Do the Work
Plug in the Venom®, turn on the fan, close the lid and set it to 350°F. It brings the grill up to temperature on its own, so you can head inside to prep.
3. Trim and Flatten the Turkey
Trim a little off the top of each tenderloin, place them in a 2-gallon zip-top bag and pound them to an even thickness.
4. Remove the Tendon and Cut
Cut around the white tendon in each tenderloin to remove it completely, then cut the turkey into sections.
5. Season
Coat the turkey generously with Lane’s Fiesta rub.
6. Prep the Pineapple
Cut the pineapple into chunks, saving two large pieces for the ends of the spit.
7. Load the Spit
Slide one large pineapple piece onto the rotisserie spit and tighten the fork with pliers. Stack the turkey on tightly, cap it with the second pineapple piece, squeeze everything together and tighten the other fork.
8. Spread the Coals
Once the grill is up to temperature, spread the coals out around the kettle.
9. Start the Rotisserie
Slide on the rotisserie motor and insert the spit, making sure it rides on the side guide. Close the lid and start it spinning on battery or AC power.
10. Cook to Temperature
Let it spin for a little over an hour, until the turkey reaches 165°F internal.
11. Chop and Mix
Slide the turkey and pineapple off the spit. Chop the turkey and mix in the pineapple, or leave it out for anyone who prefers theirs plain.
12. Build the Quesadillas
Fill the tortillas with the turkey mixture and shredded cheese.
13. Toast Over the Coals
Put the grate back on the kettle and toast the quesadillas directly over the coals until the tortillas are crisp and the cheese melts.
14. Top and Serve
Finish with chopped cilantro and a splash of hot sauce.
Tips for Better Grilled Quesadillas
Pound the turkey flat. An even thickness helps every piece cook at the same rate on the spit.
Pack the spit tight. Squeezing the turkey between the pineapple ends keeps everything secure and turning evenly. Tighten the forks with pliers so nothing slips mid-cook.
Use the Venom® on windy days. Wind makes chimney starters unreliable. With the Venom®, you plug in, close the lid, and let the fan bring the coals up for you.
Toast fast and hot. The quesadillas only need a few minutes directly over the coals. Stay close and flip once the bottom is golden.
Why Use a Rotisserie on Your Weber Kettle?
A rotisserie turns lean cuts like turkey tenderloin into juicy, evenly cooked meat, with every side getting the same heat and smoke. The Webcraft® upgrades a standard Weber® kettle with a rotisserie mount, a front access door and a probe port for the Venom®, so you get set-it-and-forget-it temperature control and hands-off spinning on the grill you already own. When the cook’s done, pop the grate back on and the same fire crisps your quesadillas.
Rotisserie Turkey FAQs
What temperature should rotisserie turkey reach?
Cook turkey to 165°F internal, the USDA’s recommended safe temperature for poultry. Check the thickest pieces in the center of the stack.
How long does rotisserie turkey tenderloin take?
About an hour to an hour and 15 minutes at 350°F, depending on how much turkey is on the spit. Go by internal temperature, not time.
Can I make this without a rotisserie?
Yes. Grill the seasoned turkey sections over indirect heat until they reach 165°F, and grill the pineapple directly over the coals until lightly charred.
What cheese is best for quesadillas?
A good melting cheese like Monterey Jack, Oaxaca, or a Mexican blend works best.
