Pineapple Chicken Fajitas

While there is still time to fire up those grills, I thought I might share one of my most requested recipes for Pineapple Chicken Fajitas!!!  This is one of my husband’s most favorite meals ever. Not to worry if you don’t have a grill, you can still make these – but it is so nice not to have to cook in the kitchen  during the warmer months. As a matter of fact, in the winter when my grill is piled under the snow, I still make these on the stove top in a skillet – but I imagine an inside grill or under the broiler word work just as well. Now, pineapple…in  fajitas, you ask?!?! Trust me! It adds a sweetness to the fajita that is oh-so-good! I really think you’ll love it!

Pineapple Chicken Fajitas
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Ingredients
  1. 4 lbs boneless skinless chicken breasts, cut into strips
  2. 6 medium peppers (your choice of green, sweet red, yellow, and orange peppers) cut into strips
  3. 1 medium onion, sliced into thin wedges
  4. One batch of fajita seasoning (or two fajita seasoning packets)
  5. 2 tablespoons honey
  6. 1-2 teaspoons garlic powder
  7. 1/2 teaspoon salt
  8. 1 (20 oz) can pineapple chunks, drained and juice reserved
  9. couple drops of Louisiana Hot Sauce, or to taste, if you like heat, add more
  10. shredded cheese, sour cream, and salsa for serving
Instructions
  1. Drain and measure pineapple juice. Add water to make 1/2 cup. Add fajita seasoning, honey, garlic powder, salt, and a couple drops of Louisiana Hot Sauce, stir well. Pour into gallon-sized zip-loc bag. Add chicken, close bag and squish a little until mixed well and chicken is coated evenly. If you have time let marinate in refrigerator for up to 4 hours (but even 30 minutes helps). Using a grill pan, grill chicken over medium-high heat until juices run clear and chicken is browned. (My chicken didn't brown very well this time because I used a cookie sheet instead grill pan and the liquid didn't burn off quick enough for browning.) If you don't have a grill, heat a tablespoon of olive oil in a large skillet and cook over medium-high heat.
  2. Meanwhile, for the veggies, either on the grill or in a skillet heated with 1 tablespoon of olive oil, cook peppers and onions for a few minutes.Add pineapple and cook until warmed through. We like our veggies warm and tender-crisp - but cook as you like.
  3. Serve with warm tortillas, cheese, sour cream, and salsa.
Notes
  1. This recipe can be halved easily. As written it feeds 7-8 people.
Jasey's Crazy Daisy http://jaseyscrazydaisy.com/

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