Heat a non-stick skillet over medium heat and lightly coat with cooking spray or butter.

Place one flour tortilla in the skillet.

Spread half of the shredded mozzarella cheese evenly over the tortilla.

Distribute the diced ham evenly over the cheese.

Add the pineapple chunks evenly on top of the ham.

Sprinkle the remaining mozzarella cheese over the pineapple.

Cover with the second flour tortilla.

Cook until the bottom tortilla is golden brown and the cheese is melted, about 3-4 minutes.

Carefully flip the quesadilla using a spatula, and cook the other side until golden brown, about 2-3 minutes.

Remove from the skillet and let it cool for a minute before cutting into wedges.

Pack in a lunchbox with a side of cucumber slices or baby carrots for a balanced meal.