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
- 4 lbs boneless skinless chicken breasts, cut into strips
- 6 medium peppers (your choice of green, sweet red, yellow, and orange peppers) cut into strips
- 1 medium onion, sliced into thin wedges
- One batch of fajita seasoning (or two fajita seasoning packets)
- 2 tablespoons honey
- 1-2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 (20 oz) can pineapple chunks, drained and juice reserved
- couple drops of Louisiana Hot Sauce, or to taste, if you like heat, add more
- shredded cheese, sour cream, and salsa for serving
- 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.
- 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.
- Serve with warm tortillas, cheese, sour cream, and salsa.
- This recipe can be halved easily. As written it feeds 7-8 people.
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