Chicken Pineapple Fajitas

Name: Chicken Pineapple Fajitas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 slices canned pineapple, chopped; 8 6-inchs (6 inch) flour tortillas; 8 servings chopped fresh cilantro; 0 teaspoons ground black pepper; 2 teaspoons Jamaican jerk seasoning; 8 servings lime wedges; 2 smalls red bell peppers, cut into strips; 454 grams skinless, boneless chicken breast halves - cut into strips; 1 Tbsp vegetable oil

Chicken Pineapple Fajitas might be just the main course you are searching for. This recipe serves 8. Watching your figure? This dairy free recipe has 200 calories, 15g of protein, and 5g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable oil, jamaican jerk seasoning, ground pepper, and From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Preheat an oven to 350 degrees F (175 degrees C). Wrap the tortillas in aluminum foil and heat in the oven.

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Wrap

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Aluminum Foil

Oven

Combine the chicken, bell pepper, jerk seasoning, and pepper in a large bowl, set aside.

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Jerk Seasoning

Bell Pepper

Whole Chicken

Pepper

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Bowl

Heat a large skillet over medium-high heat, and coat with cooking spray.

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Cooking Spray

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Frying Pan

Add the pineapple and cook until brown, about 4 to 6 minutes.

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Pineapple

Remove the pineapple from the pan and set aside.

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Pineapple

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Frying Pan

Return the skillet to the stove and heat the vegetable oil.

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Vegetable Oil

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Frying Pan

Stove

Add the chicken and peppers; cook and stir until the chicken is no longer pink, about 6 minutes. Stir in the cooked pineapple.

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Pineapple

Whole Chicken

Peppers

Serve in the warmed tortillas and garnish with cilantro and a squeeze of lime.

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Tortilla

Cilantro

Lime

Equipment

Ingredients

Servings:

4slices

canned pineapple, chopped 86-inchs

(6 inch) flour tortillas 8servings

chopped fresh cilantro 0teaspoons

ground black pepper 2teaspoons

Jamaican jerk seasoning 8servings

lime wedges 2smalls

red bell peppers, cut into strips 454grams

skinless, boneless chicken breast halves - cut into strips 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.