Suggested romance: Serve with sour cream, shredded cheddar cheese, salsa and toasted almonds. Honey and pineapple add a sweet twist to these fajitas that my family loves. I like to serve them with coleslaw and baked or fried potatoes. —Raymonde Bourgeois, Swastika, Ontario
Pineapple Chicken Fajitas
Pineapple Chicken Fajitas
Prep Time
25 min
Cook Time
15 min
Yield
8 servings
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 each medium green, sweet red and yellow peppers, julienned
- 1 medium onion, cut into thin wedges
- 2 tablespoons fajita seasoning mix
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon dried parsley flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened pineapple chunks, drained
- 8 flour tortillas (10 inches), warmed
Directions
- In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer.
- In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken is no longer pink and vegetables are tender.
- Place chicken mixture on one side of each tortilla; fold tortillas over filling.
Nutrition Facts
1 serving: 402 calories, 8g fat (2g saturated fat), 63mg cholesterol, 839mg sodium, 44g carbohydrate (8g sugars, 7g fiber), 30g protein.
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