Tropical Chicken Fajitas
These fajitas feature a sweet-savory-spicy blend of flavors. Use purchased Jamaican jerk seasoning, or check out how to make your on my Project page.
10 6-inch flour tortillas
2 cups frozen pineapple chunks, thawed or fresh pineapple, cut into chunks
2 pounds boneless, skinless chicken breast, cut into tenders
1 sweet orange pepper, cut into strips
1 sweet red pepper, cut into strips
1 medium sweet onion, sliced and cut into slivers
3 teaspoons Jamaican jerk seasoning
3 tablespoons coconut oil, more if needed
Freshly ground black pepper to taste
1 tablespoon fresh lime juice
1 lime, cut into wedges
Fresh cilantro, chopped, optional
Earlier in the day: toss chicken tenders with 1 teaspoon Jamaican jerk seasoning and 1 tablespoon lime juice. Cover and place in refrigerator.
Preheat oven to 300°F. Warm tortillas by wrapping in foil and placing in oven.
In a large skillet, melt coconut oil over medium-high heat. Cook pineapple chunks until they begin to caramelize. Remove from heat and set aside. Add more coconut oil to skillet, if needed, and add chicken to skillet and cook until no longer pink and juices run clear. Remove from skillet and keep warm. Add more oil to skillet if needed. Sauté onions until they are translucent; add peppers and continue cooking for about 5 minutes. Add pineapple chunks and chicken, cooking until heated through. Sprinkle in a little more jerk seasoning, if desired.
Serve on warmed tortillas, garnish with limes and cilantro.
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