Pineapple Chicken Fajitas
To help beat the summer heat sometimes it helps to bring your own! These spicy chicken fajitas are a fantastic dinner that can be tossed together fast – limiting that oven time.
Not just any fajitas, though, these have sweet and tender chunks of pineapple paired with a hint of lime. A tender mix of fresh peppers, onions, seasoned chicken breast, and chunks of pineapple all wrapped up in a warm corn tortilla and served with a dollop of greek yogurt and some fresh cilantro.
Pineapple Chicken Fajitas
Source: Ashley Marie’s Kitchen
Yield: 4 servings
- olive oil to coat the pan
- 2 cups total of mixed bell peppers and red onion, cut into 1/4 -inch strips
- 1 8 ounce tin of pineapple slices, drained and cut into chunks
- 1 small jalapeno, seeded and chopped fine
- 1/4 cup of low sodium chicken broth
- 1 clove of garlic, minced
- 1 teaspoon of fresh lime juice
- 1/4 teaspoon of lime zest
- 1 pound boneless, skinless chicken breast, cut into pieces
- 1/8 teaspoon of cayenne pepper
- 1/2 teaspoon of cumin
- 1/2 teaspoon of chili powder
- 1/8 teaspoon of smoked paprika
- salt and pepper
To Serve:
- yellow corn tortillas
- fresh cilantro
- plain greek yogurt
Directions:
Heat a medium sized skillet with some oil over medium-high heat.
Add the pineapple, peppers, onion, jalapeno and broth and cook until the vegetables are tender and have some browning on them. About 8 minutes. Add the minced garlic, lime zest and lime juice and cook for 1 minute. Carefully transfer the cooked vegetables to a plate or bowl and set aside.
Heat the skillet again with a small amount of oil over medium- high heat.
In a large glass bowl add the sliced chicken, cayenne pepper, cumin, chili powder, and smoked paprika tossing to evenly coat.
Carefully transfer the chicken to the preheated pan and cook until browned and cooked through. Return the pepper mixture to the skillet and heat until sizzling. Season with salt and pepper to taste.
Serve immediately with your favorite shells and toppings and enjoy!