Pineapple brings a sweet and sassy flavor to this chicken-and-pineapple fajitas dish. We love it, and make it a lot in the summer.
Ingredients
- flour tortillas: 8 piece (6 inch)
- skinless, boneless chicken breast halves: 1 pound (cut into strips)
- red bell peppers: 2 piece (cut into strips)
- Jamaican jerk seasoning: 2 tsp
- ground black pepper: 0.125 tsp
- cooking spray:
- slices canned pineapple: 4 piece (chopped)
- vegetable oil: 1 Tbsp
- fresh cilantro: (chopped)
- Lime wedges:
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in aluminum foil and heat in the oven.
-
Combine chicken, bell peppers, jerk seasoning, and pepper in a large bowl; set aside.
-
Heat a large skillet over medium-high heat, and coat with cooking spray. Add pineapple and cook until brown, 4 to 6 minutes. Remove pineapple from the pan and set aside.
-
Return the skillet to the stovetop and heat vegetable oil. Add chicken and bell peppers; cook and stir until chicken is no longer pink, about 6 minutes.
-
Stir in cooked pineapple. Serve fajita mixture in warmed tortillas garnished with cilantro and a squeeze of lime.
