Monday, April 23, 2012

Recipe: Chicken-Pineapple Fajitas

Chicken-Pineapple Fajitas

Chicken-Pineapple Fajitas
    Juicy pineapple and colorful peppers add a touch of spring to classic chicken fajitas.

    • 8
      inches flour tortillas
    • 4
      inches slices peeled fresh pineapple (about half)
    • 1
      pound skinless, boneless chicken breast halves
    • 2
      small red or orange sweet peppers, seeded, cut in strips
    • 2
      teaspoons Jamaican jerk seasoning
    • 1/8
      teaspoon ground black pepper
    • 1
      tablespoon cooking oil
    • Fresh cilantro and lime wedges


      1.Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in oven. Meanwhile, coat a 12-inch nonstick skillet with cooking spray; heat over medium-high. Add pineapple slices; cook 4 to 6 minutes, until browned, turning once. Remove.
      2.Cut chicken in strips; toss with sweet peppers; jerk seasoning, and pepper. Heat oil in skillet; add chicken and peppers. Cook and stir over medium-high 4 to 6 minutes, until chicken is no longer pink. Core and chop pineapple. Serve with chicken, tortillas, cilantro, and lime. Makes 4 servings.

      Credit: Photograph and recipe is from 

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