Sheet-Pan Pineapple Chicken Fajitas
For these fajitas, chicken and pineapple ae combined for a sweet and spicy flavor that everyone will love.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 198
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 198
2 tablespoons coconut oils, melted
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1 1/2 pounds chicken tenderloins, halved lengthwise
1 large red or sweet onion, halved and sliced (about 2 cups)
1 large sweet red pepper, cut into 1/2-inch strips
1 large green pepper, cut into 1/2-inch strips
1 tablespoon minced seeded jalapeno pepper
2 cans (8 ounces each) unsweetened pineapple tidbits, drained
2 tablespoons honey
2 tablespoons lime juice
12 corn tortillas (6 inches), warmed
Optional: Pico de gallo, sour cream, shredded Mexican cheese blend, sliced avocado and lime wedges
Directions:
Preheat oven to 425°. In a large bowl, mix first 5 ingredients; stir in chicken. Add onion, peppers, pineapple, honey and lime juice; toss to combine. Spread evenly in 2 greased 15x10x1-in. baking pans.
Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
Broil chicken mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.
Source: tasteofhome.com
Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
Broil chicken mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
